Normandy Rye 2 lb. (Bread Machine)
"Russell J. Fletcher" <acoder@xprt.net>
Sun, 23 May 2004 11:11:04 -0700
v104.n025.6
* Exported from MasterCook II *
Normandy Rye 2 lb. (Bread Machine)
Recipe By : modification of recipe from Breads From the La Brea Bakery
Serving Size : 15 Preparation Time :0:00
Categories : 1 Gm Of Fat Per Slice Or Less 2 Lb. Size
30 % Cff Or Less Bread Basket
Bread Machine Fletcher
Rye Starter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cool water -- SPONGE
1 1/2 teaspoons malt syrup (barley malt syrup)
3/4 cup Rye starter
3/8 cup bread flour
1/2 cup dark rye flour
1/2 cup cool water -- DOUGH
1/2 cup fermented apple cider
3 5/8 cups bread flour
2 tablespoons gluten
2 2/3 tablespoons dark rye flour
1 1/2 teaspoons sea salt
2 teaspoons active dry yeast
vegetable oil spray
1.0 gm of fat per slice 4.7% CFF
Add the 1/2 cup water, barley malt syrup, rye starter, 3/8 cup bread flour,
and 1/2 cup dark rye flour to make the sponge. Cover the bowl tightly with
plastic wrap and leave the sponge at room temperature for 24 hours. If it
is hotter than 80 degrees F leave it at room temperature for 8-12 hours,
then refrigerate for the remaining time.
To make the dough, add the sponge and remaining ingredients in the bread
machine. Set the bread machine for large white loaf.
The original recipe was for 2 loaves, in the oven, with a slow rise, and no
yeast. I modified things slightly and experimented until I got the amount
of yeast right. It also called for getting fermented apple cider from a
wine shop. So far, I have just let some unpreserved apple cider ferment in
the refrigerator for a week or so beforehand.
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Russell Fletcher CCS-P acoder@xprt.net
Battle Ground WA USA <*)))><