Home Bread-Bakers v104.n036.7

Jewish Rye Bread

Wed, 4 Aug 2004 16:48:23 EDT
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.

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.

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