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Ingredients
- 3Â 1/2 c. Sourdough Batter
- 1 c. Rye flour
- 1 Tbsp. Brown sugar
- 1 tsp Salt
- 1Â 1/2 tsp Caraway seed
- 1/2 tsp Baking soda
- 4 c. White flour
- 3 Tbsp. Cornmeal
- 1/2 tsp Cornstarch
- 1/4 c. Water
Directions
- In a mixer bowl combine Sourdough Batter, rye flour, brown sugar, salt, caraway seeds, baking soda and half the white flour. Attach beaters and begin mixing on low speed till batter is thick and smooth. Attach dough hook. Gradually add in remaining white flour, mixing at low speed till dough clings to hook and clears the sides of the bowl. Continue mixing on low speed to knead the dough till very smooth (about 8 to 10 min longer).
- Place dough in a greased bowl, turning to grease the top. Cover and let rise till double in bulk (about 1-1/2 to 2 hrs). Punch dough down. Shape into an oblong loaf. Sprinkle a baking sheet with cornmeal and place loaf on top. Cover and let rise in a hot place till double in bulk (about 1 to 1-1/2 hrs). Before baking, brush the loaf with a mix of 1/2 tsp cornstarch dissolved in 1/4 c. water. Put a shallow pan of warm water on the bottom rack of the oven. Bake loaf at 400 F (200 C) for 10 min. Brush again with cornstarch mix. Continue baking for 20 to 25 min, till lightly browned.
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