Cyechoslovakiam Rye Bread Recipe
Are you looking for a yummmm cyechoslovakiam rye bread recipe? Then you are in luck! The european cyechoslovakiam rye bread is enticing as a side dish for meals. There's no point pondering anymore, try out this cyechoslovakiam rye bread right now!
Ingredients
3/4 cup quantity sour dough
1 1/4 cups warm water
1 teaspoon sugar
2 3/4 cups plus 2 teaspoons fine rye flour
1 2/3 cups coarse rye meal
1 tablespoon salt
1 tablespoon molasses or sugar
1-2 tablespoons caraway seeds (optional)
2 teaspoons cornstarch
1 tablespoon milk
3 tablespoons water
1/2 teaspoon vegetable oil
1/2 teaspoon active dry yeast
1 tablespoon warm boiled water
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup sifted all-purpose flour
Directions
The sour dough can be made by putting aside 3/4 cup quantity of any bread dough and leaving it for 3-4 days - or it may be made as described below.
If not already made, prepare the starter dough: combine the milk, water and oil in a saucepan, bring to the boil then leave to cool until lukewarm.
Stir the yeast into the warm boiled water with the sugar.
Leave for about 10 minutes until it is beginning to froth, then add it with the salt to the lukewarm milk mixture.
Stir this liquid into the flour and blend thoroughly.
Leave tostand uncovered at room temperature for 3-5 days.
Stir 2-3 times daily and cover at night.
A starter dough should have a yeasty but not a sour smell.
Sometimes liquid will come to the'top -just stir this back in.
When ready put the starter dough into a plastic boxand store in the refrigerator until requiredto make the bread.
Mash the soured starter dough in a bowl with 5 tablespoons of the warm water then mix in 1 teaspoon sugar and 2 teaspoons of the fine rye flour.
Cover and leave in a warm place overnight or for a mini mum of 10 hours to ferment.
The next morning combine 11/4 cups coarse rye meal with a further 1 cup fine rye flour and 2/3 cup warm water.
Mix this into the ferment, cover and leave in a warm place for 10 hours.
Now add to the mixture that has stood for a total of at least 20 hours, 2 cups fine rye flour, 1/2 cup coarse irye meal, 4 tablespoons warm water, the salt, the molasses or sugar and caraway seeds.
Mix well together, then turn out onto an oiled surface and knead well.
Shape into a ball, place in an oiled plastic bag and leave in a warm place overnight or for a minimum of 10 hours.
In the morning shape the dough into a round loaf.
Place on a greased baking sheet, brush the top with water, then cover with oiled plastic wrap.
Leave in a warm place for about 1 hour or until the dough has risen and feels springy when lightly pressed with the finger.
Brush the loaf with a starch glaze made by creaming 2 teaspoons cornstarch with 2 teaspoons cold water in a cup, and stirring in enough boiling water to thicken and clear the mixture.
Bake toward the top of a hot oven (425°F) for 30 minutes.
Brush with the glaze again, reduce the temperature to moderate (350°F), transfer to the center shelf and continue baking for about 20 minutes or until the loaf sounds hollow when the bottom is tapped.
Wrap the hot loaf in a clean dish towel and place on a cake rack to cool.
If not already made, prepare the starter dough: combine the milk, water and oil in a saucepan, bring to the boil then leave to cool until lukewarm.
Stir the yeast into the warm boiled water with the sugar.
Leave for about 10 minutes until it is beginning to froth, then add it with the salt to the lukewarm milk mixture.
Stir this liquid into the flour and blend thoroughly.
Leave tostand uncovered at room temperature for 3-5 days.
Stir 2-3 times daily and cover at night.
A starter dough should have a yeasty but not a sour smell.
Sometimes liquid will come to the'top -just stir this back in.
When ready put the starter dough into a plastic boxand store in the refrigerator until requiredto make the bread.
Mash the soured starter dough in a bowl with 5 tablespoons of the warm water then mix in 1 teaspoon sugar and 2 teaspoons of the fine rye flour.
Cover and leave in a warm place overnight or for a mini mum of 10 hours to ferment.
The next morning combine 11/4 cups coarse rye meal with a further 1 cup fine rye flour and 2/3 cup warm water.
Mix this into the ferment, cover and leave in a warm place for 10 hours.
Now add to the mixture that has stood for a total of at least 20 hours, 2 cups fine rye flour, 1/2 cup coarse irye meal, 4 tablespoons warm water, the salt, the molasses or sugar and caraway seeds.
Mix well together, then turn out onto an oiled surface and knead well.
Shape into a ball, place in an oiled plastic bag and leave in a warm place overnight or for a minimum of 10 hours.
In the morning shape the dough into a round loaf.
Place on a greased baking sheet, brush the top with water, then cover with oiled plastic wrap.
Leave in a warm place for about 1 hour or until the dough has risen and feels springy when lightly pressed with the finger.
Brush the loaf with a starch glaze made by creaming 2 teaspoons cornstarch with 2 teaspoons cold water in a cup, and stirring in enough boiling water to thicken and clear the mixture.
Bake toward the top of a hot oven (425°F) for 30 minutes.
Brush with the glaze again, reduce the temperature to moderate (350°F), transfer to the center shelf and continue baking for about 20 minutes or until the loaf sounds hollow when the bottom is tapped.
Wrap the hot loaf in a clean dish towel and place on a cake rack to cool.
