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Granny White
Sourdough Rye
2
3
6
2
2
1
1
2
3
pkgs active dry yeast
1/4 c warm water
c all−purpose flour
c rye flour
ts salt
tb caraway seeds
−1/2 ts poppy seeds
tb melted butter
tb granulated sugar
cornmeal
1
egg, lightly beaten in 1 tb water
Four days ahead of breadmaking, prepare the starter. Combine 1
package of the yeast, 2 cups warm water, and 2 cups all−purpose
flour in a plastic bowl or container. Cover tightly and let stand
for 2 days at room temperature. Then refrigerate for at least
another day (see note below).
The day before preparing the dough, combine 1 cup of starter, the
rye flour, and 1 cup warm water in a bowl. Cover with plastic wrap
and let stand overnight at room temperature. 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.
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