Corn Rye Recipe

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Corn Rye Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Corn Rye

Ingredients

RYE SOUR

1 med onion coarsely chopped
2 cup rye flour
1 3/4 cup warm water
1 package yeast
1/2 tbsp caraway seeds

BREAD

2 cup rye sour
1/4 cup water
1/2 package dry yeast
1/2 tbsp salt
2 cup bread flour
1/2 egg
1/2 tbsp caraway seeds

Preparation

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 1/4 cup more flour if needed to get the dough ball to
the right consistency. Also the 1/4 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. ~--

Servings: 1