Several people have e-mailed me asking for this recipe, so I thought I
would post it. I apologize for its length. It has a number of steps, but
it's really not hard to make.
Real Jewish Rye Bread (adapted from Secrets of a Jewish Baker)
It's convenient to make Starter one day, Stages one and two the next day,
refrigerate, then Stage three and the bread the next day. Note that this
bread contains no shortening or sugar.
Starter
1/2 C rye flour
1/8 tsp salt
1 C water
1 Tbsp crushed caraway seeds
1 tsp minced onion
Mix; cover; leave in oven with light on until bubbly (up to 24 hours).
Stage one (large mixing bowl!)
1/2 C water
1 1/4 C rye flour
All the starter
Mix; sprinkle another 1/4 C rye flour over the top; let stand in oven until
double, with deep cracks on top (4 - 8 hours).
Stage two: add the following to Stage one:
1/2 C warm water
3/4 C rye flour
Mix; sprinkle another 1/4 C rye four over top; cover; proceed as before.
It can be refrigerated at any stage.
Stage three: add the following to Stage two:
1/2 C warm water
1 C rye flour
Mix and proceed as before.
Set aside 1/4 - 1/2 C as starter ; cover with film of water; cover
container; refrigerate.
Altus:
Soak some leftover rye bread in water a few hours or overnight in fridge.
squeeze dry and crumble. This will keep covered in fridge.
Bread at last: (There's enough Stage three for two loaves; I refrigerate
half for the next day, because I make it in the bread machine.)
1/2 C water
1 1/2 C rye sour (Stage three)
1/4 C altus
1 tsp salt
2 1/2 C white flour
2 tsp caraway seeds (soak first in the water if you prefer)
1 tsp yeast
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Joyce L. Owen jowen@oregon.uoregon.edu
Eugene OR
Visit the Website of the Fanconi Anemia Research Fund, Inc.
http://www.rio.com/~fafund