I had tried both Geenstein's and Bernenbaum's recipes. They both had =
good parts, so I combined them as follows. This is a delicious loaf of =
rye! It takes a bit of time, but it is worth it.
Sam's Rye Bread
Recipe By : Taken from Greenstein and Bernenbaum's rye bread recipe's
(For Poolish)
1 tbsp moist yeast or 1 tsp dry yeast
2 tbsp sugar
1 1/2 cups organic white flour with germ
1 1/2 cups clear rye flour
3 1/2 cups warm water
ground up caraway seeds
1 tbsp rye flour (King Arthur)
(For bread)
1 cups rye flour, medium ground
1 cup clear rye flour
1/4 cup caraway seeds
1 tbsp. oil
1 tbsp salt
1 tbsp sugar
3 cups white ap flour
2 tbsp dough enhancer
Combine water with yeast and sugar in 6 quart bowl. Let stand 1 minute
then stir until yeast and sugar are dissolved. Add flour and stir until
consistency of thick batter. You may need a bit more white ap flour.
Continue stirring for 100 strokes until strands of gluten come off spoon
when you press back of spoon against bowl. Scrape down sides of bowl and
cover with damp towel or plastic wrap and put in moderately warm draft
free place until bubbly and increased in volume (74-80 degrees). This
poolish can be refrigerated overnight. Transfer poolish to 6 quart bowl.
Add rye flour, caraway, oil, salt and sugar. Stir with wooden spoon
until well combined. Add enough white flour to make thick mass that is
difficult to stir. Turn out onto well floured surface. Knead 15-17
minutes. Dough is ready when small amount pulled from mass springs back
quickly.
Shape dough into ball and let rest on lightly floured surface while you
butter or Pam a large bowl. Place dough in bowl and turn to coat. Ideal
is temperature is 78. Cover with damp towel or plastic wrap and put in
warm (74-78) place until doubled. Try to keep at 78). (Takes about two
hours)
Deflate by punching down. Reform into ball and return to bowl and cover
again. Sit until doubled. (About 45 minutes)
Cut in two pieces. Place in bread pans that have been Pam'd, and let
rise until doubled. (Takes 35-40 minutes)
30 minutes prior to baking, preheat oven with baking tiles in place, to
450. Scar loaves of bread with a sharp raxor blade on the diagonal.
Brush loaves with corn starch mixture. One tbsp cornstarch in 1/4 cup
cold water. Pour into 1/2 cup boiling water and stir until boils again.
Place rack in center of oven and put the bread on this. Needs lots of
steam for a good crust, so spray oven before putting bread in. Repeat
spray twice more at three minute intervals. Bake in bread pan for 25
minutes and then remove from pan and finish loaves directly on stone.
Using a razor blade, score loaves making shallow cuts 1/4 - inch deep
along surface. Slide bread pans onto rack and quickly spray inner walls
and floor of oven with cold water from spray bottle. Close door to trap
steam - three minutes. Spray again and bake 12 minutes. Reduce heat to
400 and bake until loaves are rich caramel color and crust is firm,
another 15-20 minutes. Tap loaves on bottom. If hollow sound - done.
Cool on racks.
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