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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

James Beard's Sourdough Rye

Date Added: January 04, 2014


2 Packages Dry Yeast 2 Packages Dry Yeast preferably red star
3 1/4 Cups Water 3 1/4 Cups Warm water (100-115 deg)
6 Cups All-Purpose Flour 6 Cups All-purpose flour (approx)
2 Cups Rye Flour 2 Cups Rye flour (1 oz)
2 Teaspoons Salt 2 Teaspoons Salt to 1 ts
1 Tablespoon Caraway Seed 1 Tablespoon Caraway seeds (optional)
1 1/2 Teaspoons Poppy Seeds 1 1/2 Teaspoons Poppy seeds (optional)
2 Tablespoons Butter 2 Tablespoons Melted butter
3 Tablespoons Sugar 3 Tablespoons Sugar (5.5 oz)
1 Unit Cornmeal 1 Unit Cornmeal white
1 Unit Egg 1 Unit Egg lightly beaten in
1 Tablespoon Water 1 Tablespoon Water hot
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1. Four days ahead of breadmaking, prepare the "starter".

2. Combine 1 package of the yeast, 2 cups warm water, and 2 cups all-purpose flour in a plastic bowl or container.

3. Cover tightly and let stand for 2 days at room temperature.

4. Then refrigerate for at least another day (see note below).

5. The day before preparing the dough, combine 1 cup of starter, the rye flour, and 1 cup warm water in a bowl.

6. Cover with plastic wrap and let stand overnight at room temperature.

7. The next day stir down the dough and add the second package of yeast, dissolved in 1/4 cup warm water, salt, caraway seeds, poppy seeds, butter, and sugar.

8. Then add up to 4 cups all-purpose flour, 1 cup at a time, to make a stiff but workable dough.

9. Knead for 10 to 12 minutes, then shape into a ball.

10. Place in a buttered bowl, turning to coat the dough with the butter.

11. Cover and let rise in a warm, draft-free place until doubled in bulk, about two hours.

12. Punch down and divide the dough in half. Shape into two round loaves and place on buttered baking sheets generously sprinkled with cornmeal.

13. Cover and let rise again until doubled in bulk, about 1 hour.

14. Brush with the egg wash, and bake in a preheated 375 deg F oven for 30 minutes, or until lightly browned and the loaves sound hollow when rapped with the knuckles.

15. Cool, covered with towels to prevent the crust from hardening.

16. NOTE: This will provide more starter than you need for this recipe.

17. To keep it going, replenish with equal parts of warm water and flour, let stand again at room temperature, then refrigerate.

18. Continue the process each time you use some of it.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Yeast, Butter, Gluten, Corn, Natural Sweeteners, Poppy Seed allergies.
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