Yield: 4 Servings
|⅔ ounce||Compressed yeast; -=OR=- Envelope Dry Yeast|
|1 ounce||Bread crumbs|
|2 ounces||Wheat germ|
|10 ounces||Whole wheat flour|
|1 pounds||Bread flour|
|1 ounce||Caramel =OR=- Bitter chocolate =OR=- cocoa mixed w/ water|
|½ pint||Rye starter|
|1 pounds||Rye flour|
|3 ounces||All-purpose flour|
DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours and form a well. Add salt, caramel and yeast mixture along with starter. Form dough, adding more bread flour if necessary to give a moderately firm texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl. Cover and let rise until doubled. Deflate the dough, divide into 4 pieces and form into oval shapes. Cover with buttered plastic wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves with a razor blade and bake for 30-to-45 minutes.
Makes 4 Loaves
FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the evening, add 3 ounces all-purpose flour.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK