Corn Rye Bread from Hungry Browser Yield: 2 very large loaves 1.5 cups warm water (110°) 1 pkg (1 T.) dry yeast 1/2 tsp. sugar 4 tsp. kosher salt 3 cups Rye Sourdough Starter, measured after stirring down (see below for starter recipe) 2 cups high gluten flour 3.5 cups all-purpose flour cornmeal 1 egg white beaten with 2 T. water for glaze 2 tsp. caraway seeds for topping and more for inside, if desired The following directions are for hand kneading. If you have a heavy duty food processor, put all dough ingredients in work bowl after you have made the yeast starter. Add starter and combine. Dough will be fairly sticky. Don't use a food processor unless it is quite durable; this is a very heavy dough. Combine 1/2 cup warm water, yeast, sugar, and let stand until double (10 min.). Dissolve salt in remaining water. Mix in sourdough starter, then yeast mix. Add gluten flour and 2 cups of all-purpose flour and optional caraway seeds; make a soft dough. Spread 1.5 cups flour on kneading surface and turn dough out on it. Knead, adding more flour, to make a soft dough. Do not over knead. The dough should be only slightly elastic, even a bit sticky. Form dough into a ball, and put in an ungreased bowl. Cover with plastic, and let rise until double (1.5 hours). Knead, cover with towel, and let rest for 15 minutes. Divide into 2 parts. Form each into 12 inch loaf. Pinch seam, and place seam down on cornmeal-dusted sheet. Cover and let rise until 3/4 proof. Put a large pan with 2 inches water in oven. Preheat to 400°. Place quarry tiles on upper shelf of oven. Brush loaves with egg-white glaze, slash with knife. Sprinkle seeds on top. Bake for 30 minutes on tiles. Brush again with glaze; bake an additional 20 to 30 minutes. Rye Sourdough Starter 48 hours before beginning rye bread, make this starter: Mix 1 T. dry yeast in 2 cups of tepid water. Beat in 2 cups of rye flour. Add a small onion, peeled and halved. Cover the bowl with plastic wrap. Let stand at room temperature for 24 hours. Remove onion. Beat in 1 cup tepid water and 1.5 cups rye flour. Cover and let stand for 24 hours longer. This can be used immediately or refrigerated for 24 hours. This preparation makes about 4 cups of starter (a bit more than required for the bread). ---------------------------------------- Deli Corn Rye Bread yield: 1 loaf 1/2 cup cold water 1 1/2 cups bread flour 6 tablespoons yellow cornmeal 1 cup cold mashed potatoes 1 cup boiling water 1 tablespoon caraway seeds 1 tablespoon shortening cornmeal, as needed to sprinkle on baking sheet 2 teaspoons salt 1/4 cup water 1 tablespoon dry yeast, plus 1 teaspoon dry yeast 1/2 teaspoon cornstarch 2 1/2 cups rye flour 1 teaspoon caraway seeds Lightly grease large bowl; set aside. Combine cold water and cornmeal in 2 quart saucepan over medium high heat. Add boiling water and cook 2 minutes, stirring constantly. Stir in shortening and salt. Let mixture cool to lukewarm. Combine yeast, rye, flour, potatoes and 1 tablespoon Caraway seeds in mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out onto lightly floured surface and knead until stiff but still slightly sticky. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume. Grease baking sheet and sprinkle lightly with cornmeal. Punch dough down, shape into loaf or rounds and place on baking sheet. Cover with plastic wrap and let rise in warm place until doubled in volume. Preheat oven to 375 degrees. Bake bread 40 minutes. Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute. Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds. Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped. Cool on rack.
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Yield: 24 rolls
Dough:
1 pkg. active dry yeast
1 C. lukewarm water
2 T. sugar
1 1/2 tsp. salt
3/4 C. whole eggs (about 3)
6 T. oil
4-5 C. all purpose flour
1 egg, well beaten, for wash
Filling:
1 C. finely chopped onion
1 tsp. salt
1 T. poppy seeds
1 1/2 tsp. caraway seeds
1 cup dry bread crumbs
1/4 cup oil
1. In a bowl soften yeast in lukewarm water. Stir in sugar,salt, eggs, oil
and enough flour to form a stiff dough.
2. Knead on a floured surface until smooth and elastic, about 5 minutes.
Place dough in a greased bowl and turn to grease top. Let rise, covered, in
a warm dry place until doubled in bulk, about 1 hour.
3. Punch down and knead on a floured surface and roll dough into a 18 x 24
inch oblong. Cut dough into twelve 6x13 inch pieces.
4. To prepare filling, mix all ingredients in a bowl. Spoon 3/4 of the
mixture over dough. Fold 1/3 of the dough over onions and fold 1/3 over
again from the other side.
5. Place rolls, seam side down, on a greased cookie sheet. Flatten rolls
until they are five inches long. Cut rolls in half.
6. Brush rolls with the egg wash and sprinkle with remaining onion
mixture.* Let rise, covered, in a warm place until doubled in bulk, about
30 minutes.
7. Bake rolls in a preheated hot oven (400 F) for 15-30 minutes.
*The onion rolls can be frozen at this point. When ready to bake, place
frozen rolls on a greased cookie sheet and let rise, uncovered, in a warm
place until doubled in bulk, about 1 hour. Then bake as directed.