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asleep at mal 9/09
alumiere
Bread 
11/1/10 19:43
asleep at mal 9/09
* 1 cup warm water
* 1 tablespoon yeast
* 1 tablespoon sugar
* 1 cup rye flour
* 1.5 tbsp wheat gluten
*
* 1 teaspoon yeast
* 1 teaspoon sugar
* 1 cup warm water
* 1 cup rye flour
* 1.5 tbsp wheat gluten
*
* 1 tablespoon sugar
* 3 tablespoons kosher salt
* Remaining yeast (total 2 packs)
* 1 cup warm water
* 3 tbsp wheat gluten
* 2 cups total sunflower/flax/carroway seeds (ground in spice mill to fine powder)
* 2 cups rye flour (as needed - could be more or less)

Directions

1. In the morning in a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
2. In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight
3. In the morning, mix in 1 tablespoon sugar, 3 tablespoons kosher salt, remaining yeast, 3 tbsp wheat gluten, and 1 cup warm water. Gradually mix in ground seeds, then rye flour. When the dough has pulled together, turn it out onto heavily floured silicon mat and knead for about 5 minutes (add more flour if the dough is too sticky, also, oiled hands make this easier). Form into a loaf (if seeded bread is desired, roll loaf in crushed or small seeds), and place on a baking sheet. Allow to rise for about 40 minutes.
4. Preheat oven to 375 degrees F (190 degrees C). Bake for about 45 minutes, or until a toothpick comes out almost dry. If you'd likc a crunchier crust, apply egg wash prior to baking; you can also brush with butter when it's about 1/2 way done.