Corn rye - abm
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -BETH KATCHER | ||
| 1 | Med Onion coarsely chopped | |
| 2 | cups | Rye flour |
| 1¾ | cup | Warm water |
| 1 | pack | Yeast |
| ½ | tablespoon | Caraway seeds |
| 2 | cups | Rye sour |
| ¼ | cup | Water |
| ½ | pack | Dry yeast |
| ½ | tablespoon | Salt |
| 2 | cups | Bread flour |
| ½ | Egg | |
| ½ | tablespoon | Caraway seeds |
Directions
RYE SOUR
BREAD
For the starter: Put onions in cheese cloth. Mix remaining ingredients, submerge cheese cloth into it, and let sit overnight (in bread pan). In the morning, remove the onions. There should be 2 cups of starter in the pan -- just what we need.
Add remaining ingredients -- use up to ¼ cup more flour if needed to get the dough ball to the right consistency. Also the ¼ cup water should be added slowly, using judgment. About 20 minutes before baking slash the top and brush with the egg beaten with 1 tbs of water and sprinkle with caraway seeds.