Yield: 4 Servings
Measure | Ingredient |
---|---|
⅔ ounce | Compressed yeast; -=OR=- Envelope Dry Yeast |
1 pint | Water |
1 ounce | Bread crumbs |
2 ounces | Wheat germ |
10 ounces | Whole wheat flour |
1 pounds | Bread flour |
½ ounce | Salt |
1 ounce | Caramel =OR=- Bitter chocolate =OR=- cocoa mixed w/ water |
½ pint | Rye starter |
1 pint | Water |
1 pounds | Rye flour |
3 ounces | All-purpose flour |
RYE STARTER
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