Subj : Sourdough September - 5
To   : All
From : Dave Drum
Date : Mon Sep 09 2024 04:57 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: James Beard's Sourdough Rye
Categories: Breads
     Yield: 2 Loaves

     2 pk Active dry yeast
 3 1/4 c  Warm water (100-115oF)
     6 c  All-purpose flour (approx)
     2 c  Rye flour
     2 ts Salt
     1 tb Caraway seeds
 1 1/2 ts Poppy seeds
     2 tb Melted butter
     3 tb Granulated sugar
          Cornmeal
     1 lg Egg; lightly beaten
          +=IN=+
     1 tb Water

 Four days ahead of breadmaking, prepare the "starter".

 Combine 1 package of the yeast, 2 cups warm water, and
 2 cups all-purpose flour in a plastic bowl or
 container. Cover tightly and let stand for 2 days at
 room temperature. Then refrigerate for at least
 another day (see note below).

 The day before preparing the dough, combine 1 cup of
 starter, the rye flour, and 1 cup warm water in a
 bowl. Cover with plastic wrap and let stand overnight
 at room temperature. The next day stir down the dough
 and add the second package of yeast, dissolved in 1/4
 cup warm water, salt, caraway seeds, poppy seeds,
 butter, and sugar.

 Then add up to 4 cups all-purpose flour, 1 cup at a
 time, to make a stiff but workable dough.  Knead for
 10 to 12 minutes, then shape into a ball. Place in a
 buttered bowl, turning to coat the dough with the
 butter. Cover and let rise in a warm, draft-free place
 until doubled in bulk, about two hours.

 Punch down and divide the dough in half. Shape into
 two round loaves and place on buttered baking sheets
 generously sprinkled with cornmeal.

 Cover and let rise again until doubled in bulk, about
 1 hour. Brush with the egg wash, and bake in a 375oF/
 190oC oven for 30 minutes, or until lightly browned
 and the loaves sound hollow when rapped with the knuckles.
 Cool, covered with towels to prevent the crust from
 hardening.

 NOTE: This will provide more starter than you need for
 this recipe. To keep it going, replenish with equal
 parts of warm water and flour, let stand again at room
 temperature, then refrigerate.

 Continue the process each time you use some of it.

 SOURCE: Beard on Bread by James A. Beard

 Contributed by Wesley Pitts 11/13/93

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

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