* Exported from MasterCook *
Bread, Potato Rye
Recipe By : The Fresh Loaf
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Posted Sandwiches
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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Sourdough:
100 grams rye flour
100 grams water
35 grams mature culture
Final Dough:
280 grams boiled and peeled potatoes -- cooled (I
boiled them while I mixed the sourdough)
150 grams whole wheat flour
200 grams bread flour
200 grams water
12 grams vital wheat gluten
10 grams salt
1 tsp instant yeast -- (somewhat less)
Yield: 2 boules
Servings: approx 9 each boule
Prepare the sourdough in the morning
In the evening: mix the sourdough, the mashed potatoes, all of the
flour, gluten and the water and knead until everything is smooth.
Autolyse for some time, approx. 30 min.
Add salt and yeast, knead until smooth and well developed.
Proof until doubled in size (I put the dough on the balcony (54F/12C)
while I left the house and brought it back inside after I returned to
let it double fully, it took me about four hours, I think)
Shape (I divided the dough into two pieces and made boules out of
them)
Place them in a well floured linen inside of a bowl (or proofing
basket, if you have one) and let the boules ferment overnight in the
fridge.
Preheat the oven the next morning to full temperature, slash the
boules, steam well (put some ice cubes into a tray on the lowest shelf
of the oven), turn the oven down to 450F/230C and bake for approx. 35
min.
Let cool and enjoy!
Source:
"The Fresh Loaf"
S(Internet Address):
"http://www.thefreshloaf.com/node/14327/potato-rye-bread";
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Per Serving (excluding unknown items): 104 Calories; 1g Fat (4.3%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 219mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.