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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 30 |
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Either sourdough or not Ingredients:
1 cup rye flour |
3 cups white flour |
1/2 cup sourdough starter |
1 ounce dry yeast |
1/2 cup water |
3/4 cup milk, from powder |
1 tablespoon canola oil |
1 tablespoon molasses |
1 tablespoon honey |
1 1/2 teaspoons salt |
2 1/2 tablespoons brown sugar |
1/2 teaspoon sugar (white) |
1 egg, beaten |
1/2 teaspoon cornmeal |
Directions:
1. Start the yeast with 1/2 tsp white sugar and 1/2 cup water. In your mixing bowl, put the rest of the wet ingred. and stir to incorporate. Add yeast when bubbling. About ten minutes. Add half of the flour to the wet. Mix for 2 minutes on number 2 on a Kitchenaid.
2. Add the rest of the flour and mix till no dry flour around, about 2 more minutes. Now, start the mixing countdown - Seven full minutes on number 2. You will see the dough climb the hook. The dough will be sticky. Good. When the times up, turn out on a floured stone and bring together into a nice round ball. Place into a greased bowl, I use one sprayed with a butter spray, it gives a little more favor. Rise for 1 1/2 hours. Punch down and form into two 1 lb loaves. Rise for another 45 minutes or so. This should be done on a piel. The dough is super soft and can fall if handled to much. OK, now beat the egg and lightly coat the loaves. Put four slits into each loaf. Bake at 375 for about 45 minutes on an oven stone sprinkled with corn meal. The crust is nice,thick and hard. The inside is soft and tasty. Cool on awire rack and wait till cool, if you can.
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