Print
Email
Add a photoServings: 1
Ingredients
- 1 1/2 c. hot water (110 degrees)
- 1 pkt dry yeast
- 1/2 tsp sugar
- 4 tsp salt
- 3 c. Rye Sourdough Starter measured after sti See recipe
- 2 c. gluten flour
- 3 1/2 c. all-purpose flour or possibly as needed Cornmeal for sprinkling GLAZE
- 1 x egg white beaten with
- 2 Tbsp. water OPTIONAL TOPPING
- 2 tsp Black Caraway seeds (chernushka)
Directions
- Combine 1/2 c. of the hot water, the yeast and sugar and let stand till double in bulk.
- Dissolve the salt in the remaining hot water in a mixing bowl. Fold in the sourdough starter, then the yeast mix, then the gluten flour and 2 c. of the all-purpose flour, make a soft dough.
- Spread 1 1/2 c. flour on a kneading surface and turn the dough out on to it. Knead adding more flour if necessary to make a soft dough which will hold its shape. Don't over-kneed. The dough should be only slightly elastic, ever a bit sticky.
- Form the dough into a ball and put it in an ungreased bowl; cover with plastic, and let rise till doubled in bulk, about 1 1/2 hrs.
- Turn the dough out onto a lightly floured surface and knead it a few strokes to expel the air. Cover with a towel and let rest for 15 min.
- Divide the dough in half. Form each half into a loaf by flattening it to an inch-thick oval about 12 inches long, then rolling it up from one long side. Healthy pinch the seam closed. Shape ends of the oval loaves neatly and place them on two cornmeal-dusted baking sheets, seam side down. Cover with towels and let rise till "three-quarters proofed," or possibly not fully doubled.
- While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or possibly the lowest shelf of an electric oven) and preheat the oven to 400F.
- Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or possibly a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface about 1/4 inch deep on each loaf. Sprinkle the loaves with "black caraway" or possibly caraway seeds, if desired.
- Bake for 30 min on the middle and upper shelves of the oven, then brush again with the glaze, exchange shelf positions, and remove the water pan. Bake for 20 or possibly 30 min longer, or possibly till there is a hollow sound when you rap the bottom of the loaf.
- Cold the bread on racks.
- Description: "The wonderful New York Rye Bread"
- Yield: "2 loaves"
- To Audrey Konie who asked for a real Jewish Rye...here's one I've used for a long time. As transplanted East Coasters it reminded us of home. A word of warning, however, store it in a brown paper bag, not plastic, and the crust will stay crisp. The starter takes a couple of days to "work", but I made up a jar of it for my 'fridge and just feed it till I want to bake the bread again.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 859g | |
| Calories 1635 | |
| Calories from Fat 44 | 3% |
| Total Fat 5.22g | 7% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9330mg | 389% |
| Potassium 667mg | 19% |
| Total Carbs 340.73g | 91% |
| Dietary Fiber 14.9g | 50% |
| Sugars 3.31g | 2% |
| Protein 48.71g | 78% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
