Home Bread-Bakers v101.n022.20
[Advanced]

Potato Rye Bread With Caraway

Kathleen <schuller@ix.netcom.com>
Mon, 23 Apr 2001 22:41:56 -0500
v101.n022.20
This is the next bread I'm going to make.  Since there are just two of 
us, I like recipes for one loaf.
Kathleen

                      *  Exported from  MasterCook  *

                    Potato Rye Bread With Caraway

Recipe By     : The Essential Vegetarian Cookbook by Diana Shaw, page 402
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      teaspoon      dry active yeast
    2 1/2  cups          warm water -- (98 to 115F.)
    2 3/4  cups          unbleached all-purpose flour
    1      medium        high-starch potato - such as russet -- 
                         (1 to 2, enough for 1 cup mashed)
    1      tablespoon    salt
    2      cups          rye flour
    2 1/2  cups          whole wheat flour
                         PLUS up to 1 cup -- if needed
    1      tablespoon    caraway seeds
                         Cornmeal -- for dusting

Makes 1 loaf, serves 8

TOTAL TIME: about 7 hours, including time for the dough to rise

TIME TO PREPARE: about 1 hour

COOKING TIME: about 1 hour, 40 minutes

EQUIPMENT: baking stone, baker's peel (optional)

Potato softens the dough, caraway seasons it, and rye flour adds
hearty flavor, as well as fiber and B vitamins.  Together, they make a
chewy, delicious loaf.  It's good toast, too!

Heat the oven to 425 F.

In a medium mixing bowl, combine 1/2 teaspoon of the yeast and 1/2 cup
of the water.  Let the mixture sit until the yeast dissolves, about 1
minute.  Stir in 3/4 cup of the all-purpose flour, cover with plastic
wrap, and set aside for 2 hours in a warm, draft-free place.

Meanwhile, scrub the potatoes and carve an X at each end.  Place on a
baking sheet and bake until cooked through, about 50 minutes.  When
they're cool enough to handle, strip away the peel, and mash them.

Transfer the yeast mixture to a large bowl.  Gently stir in the
remaining yeast, water, and all-purpose flour, and the salt.  Add the
mashed potatoes, rye flour, and the whole wheat flour, incorporating
it 1 cup at a time, until you have a dough that is soft and pliant,
but firm enough to handle.  (It helps to moisten your hands while you
knead.)  Or use the dough hook on your Mixmaster, kneading by machine
until the dough pulls away from the bowl and forms a ball around the
hook.

Turn the dough out onto a lightly floured surface and knead until it's
smooth and springy, about 5 minutes.  Add flour only when absolutely
necessary to prevent sticking.  Let the dough rest on a lightly
floured surface while you wash out the mixing bowl.

Lightly grease the inside of the mixing bowl, then place the dough
inside, turning it once to coat it lightly.  Cover with a light-weight
towel and set aside until doubled in bulk, about 1 1/2 hours.

Punch down the dough and knead it inside the bowl for 1 minute to
press out the air.  Turn it out onto a lightly floured surface,
sprinkle the dough with the caraway seeds, and knead for about 4
minutes, until the dough is springy and the seeds are well distributed
throughout.

Shape the dough into a ball.  Cupping it between your hands, rotate it
while tucking the dough under to form a perfect round.  Dust the
center of a large dish towel with about 1/3 cup flour, and rub the
flour into it.  Place the towel, floured side up, in a bowl about 12
inches in diameter.  Place the round of dough upside down in the bowl.
Cover loosely with plastic wrap and set aside in a draft-free place to
rise until doubled, about 1 1/2 hours.

Forty-five minutes before you plan to bake the bread, place the baking
stone on the center rack in the oven, and heat to 450F.

Sprinkle a baking sheet or baker's peel with cornmeal.  Using a dish
towel to assist, you carefully turn the dough out of the bowl onto the
baking sheet or peel so the top side is down.  Using a serrated knife,
quickly score the top of the loaf with 3 slashes or an X and put it in
the oven, either on the baking sheet or by sliding it off the peel
onto the baking stone.

Close the oven door for about 15 seconds.  Open the oven and squirt
inside with water to make steam, using a water pistol or a spritzer
bottle.  If you don't have either, simply splash water from a cup onto
the oven floor.  (Make sure you don't splash the hot lightbulb.) Close
the door for 30 seconds, then repeat.

Bake until the loaf is golden brown and, when tapped on the bottom,
sounds as if it's hollow inside, about 40 minutes.  If the bread is
browning but doesn't sound hollow, cover it loosely with foil, lower
the heat to 400, and continue baking until it's done, checking every 5
minutes.

Transfer the loaf to a wire rack and let it cool completely before
slicing.

BREAD MACHINE OPTION: Place all of the ingredients in your breadmaker
according to the manufacturer's instructions.  Once the dough has
risen, take it out of the machine, shape it as directed in the recipe,
and continue to follow the recipe from that point.

Per serving, calories 180, protein 5.7g, carbohydrate 38.6g, fat 0g,
Cholesterol 0 mg, sodium 402 mg, 4% calories from fat



                    - - - - - - - - - - - - - - - - - -