Date: Mon, 10 Aug 2009 04:35:57 GMT -------------- BEGIN bread-bakers.v109.n031 -------------- 001 - "lhyson@mindspring.com" < - Jewish Sour Rye 002 - jweissmn@his.com - First clear flour 003 - "Sue and Sam Hurwitz" Subject: Jewish Sour Rye Date: Sun, 2 Aug 2009 17:20:29 -0400 I just have to comment on this topic - I grew up on Jewish rye bread and Jewish corn rye bread (which has nothing to do with corn meal in any shape or form) and have to say I want to weep when I read about the additives and powders people are advised to put in their rye bread to give it flavor. It's not necessary. In my humble opinion, the best rye bread recipe is the one in a book by Helen Witty and Elizabeth Schneider Colchie called "Better Than Store-Bought" published in 1979 and which I was fortunate enough to receive as a birthday gift from my husband. It has stood me well over the years. It does call for a starter but the pleasure of eating it is worth the time and wait. The rye bread recipe is in the archives - I'm not sure about the corn rye. Louise --------------- MESSAGE bread-bakers.v109.n031.2 --------------- From: jweissmn@his.com Subject: First clear flour Date: Mon, 03 Aug 2009 08:50:02 -0400 I have to step up and second Carolyn's recommendation of First Clear flour. I can taste the difference in any of the several rye breads I make, except the one that's half rye and half whole wheat which I give to people I feel need to have something heavy on their stomachs. Seriously, it makes a huge difference. George Greenstein, in his Jewish Baker book, has several rye recipes that taste like what I remember from New York bakeries in the 50s. This book is probably the source for the corn rye recipe posted here not long ago. Most of them use first clear flour. You can make them without it, but they don't come as close to the heavenly rye of memory. I wish I could find a local source of first clear in large bags. But I appreciate KA for making it available to home bakers at all. - Jessica --------------- MESSAGE bread-bakers.v109.n031.3 --------------- From: "Sue and Sam Hurwitz" Subject: recipe Date: Sun, 2 Aug 2009 07:13:15 -0400 Although I have not submitted for a while, I believe I have been with the list for about 13 years and always read it. It has helped get me through some difficult times. I still bake, but just occasionally now - and still enjoy it - as do my neighbors. Sam Hurwitz This was originally called a Challah recipe. I don't think that is accurate, using wheat berries. You try it - you name it. I used a two day biga with this. I used two cups of water with flour in the biga, and then added another one half cup as the dough was prepared. That made 2 1/2 loaves. And I used wheat berries in it - roughly one cup of softened berries. Put them in a glass bowl and pour boiling water over them. Let that stand for one hour and then drain. They are ready to go. I had some left over and put them in the freezer. 2 1/2 Cup water -- less 3 T, approx 100F 1 T sugar 1 T yeast 1/4 T salt -- (optional) 3 T oil -- (veggie) - or apple sauce 1 egg -- OR 1 T liquid lecithin 1/4 Cup honey 6 Cups flour -- (4 to 6) Prepare biga and work with it for two days - starting with 1 cup water, the yeast and flour to make a slurry. For the next two nights I add 1/2 cup wate reach night and flour to get proper consistency - not too thick. When I am ready to bake, I take this and add another half cup of water. Mix warm water with all of biga (above) sugar and a little more yeast. Let sit 5-10 minutes or until foamy. Add wheat berries. Add salt, oil, egg, and honey, then mix. Add (one cup at a time) flour, and when kneadable, turn onto a lightly floured surface and knead, while adding more flour (as necessary). Knead no less than 10 minutes. Place in greased bowl, and set in warm place until double in bulk (usually 30-45 minutes). Punch down dividing into proper size for your bread pans. Shape the dough and put it in the pans. Leave in warm place, covered, until doubled in bulk (once again 30-45 minutes). Place in pre-warmed oven - 360F , and bake 35 or so minutes. I use a thermometer and when it shows 195F, I consider the loaves done. Or you can tap the bottom of the load until it sounds hollow. Also, an egg wash give a lovely color to the load. If you are ambitious, you can take the dough for one loaf, divide it into three strands, make ropes out of them and braid. It is the same bread either way. --------------- END bread-bakers.v109.n031 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved