alumiere (alumiere) wrote,
alumiere
alumiere

Bread

* 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.
Tags: cooking
Subscribe

  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 0 comments