This recipe is adapated from Helen Witty's "Better Than Store Bought," and
is the best Jewish Rye recipe I've made. It's not for an ABM, but probably
could be at least mixed that way. It has a wonderful crust and a great,
chewy crumb.
SOUR RYE BREAD WITH CARAWAY SEEDS
1 pkg. dry yeast
1/4 c. warm water (110 F)
Pinch sugar
1 tbl. salt
1 c. (80 F) water
2 c. starter, at room temp (recipe below)
3 tbl. caraway seeds
1 c. medium rye flour
1 c. gluten flour
2 1/2 to 3 c. all-purpose flour
Glaze: 1 egg white beaten with 1 tsp. water
Combine the yeast, warm water & sugar & let stand till foamy.
Dissolve the salt in the tepid water and stir into the starter. Beat in
theyeast mixture, then the caraway seeds. Gradually beat in the rye flour,
then the gluten flour. Add 2 c. all-purpose flour, kneading until
thoroughly mixed, adding as much more as needed to make a medium-stiff
dough. Knead on rye-floured board until smooth & elastic. Cover & let rise
till double, about 1 hour.
Turn out onto rye-dusted board & knead to expel air. Form into 2 balls.
Cover & lets rest for 20 min.
Flatten each ball into 12" oval & roll up tightly from the long
side. Place on parchment lined baking sheet (or on the bottom of a sheet
if you're using a baking stone). Cover & let rise until 3/4 proofed.
Place a pan on the bottom of the oven or on the lowest shelf and preheat
oven to 425 F. Brush loaves with glaze and place in oven or slide onto
your stone. Immediately pour boiling water into the preheated pan and
quickly close the
oven door. Bake for 15 min. Lower the heat to 350 F, brush with glaze
again, and bake for 35-40 min. more.
RYE SOURDOUGH STARTER
1 pkg. dry yeast
3 c. (80 F) water
3 1/2 c. medium rye flour
1 small onion, peeled & halved
Dissolve yeast in 2 c. of water. Beat in 2 c. of the rye flour. Add the
onion & cover. Let stand at room temp. for 24 hours.
Remove the onion. Beat in 1 c. tepid water, then 1/2 c. rye flour. Let
stand 24 hours. Starter is now ready to use.
To make a larger amount: Add 3 parts flour to 2 parts water & let stand 24
hours. Repeat as needed.
Evie Werthmann