Delicatessen Rye Recipe

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Delicatessen 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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Delicatessen Rye

 

Ingredients

2 1/4 tsp yeast
2 2/3 cup bread flour ]
1 cup rye flour, plus 2 tbsp
2 1/4 tsp sugar
1 1/2 tsp salt
1 1/2 tbsp caraway seeds
1 1/2 tbsp vegetable oil
1 1/2 tsp barley malt syrup
1/3 cup sourdough starter water, plus 2 tbsp.



 

Preparation

This bread really does taste just like deli rye.
Follow your machine's instructions. It's such a good sourdough, you
may have to cut back on the yeast. I made a loaf this morning and cut
the yeast back from 2 tsp. to 1 1/2 tsp. and it still spilled over
the pan.

SOURCE: "The Best Bread Machine Cookbook Ever" by Madge Rosenberg

Posted on PRODIGY, November, '94; formatted by Elaine Radis, BGMB90B

 

 

Servings: 1

 

 

 

 


 

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