MamaNature’s Rye bread Makes 2 loaves
Ingredients:
- 2 1/2 cups unbleached white flour
- 2 cups whole grain rye flour
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 1 Tablespoon Gluten flour
- 1 1/2 teaspoons sea salt
- 2 Tablespoons Extra Virgin Olive Oil
- 1 egg
- 1 Tablespoon of caraway seeds (plus a few for topping)
Step 1: Add to Stand Mixer Bowl:
- ½ cup warm water
- 2 tsp yeast
- 2 tsp sugar
Combine in mixer bowl and let bloom 5 minutes.
Step 2: Add to bowl:
- ½ cup warm water
- 1 cup white flour
- 2 T EVOO
- 1 T Gluten flour
- 1 ½ tsp salt
Add to mixer bowl and beat for 5 minutes. Let bloom 10 minutes.
Step 3: Add to bowl:
- 3/4 cup cool water
- 1 egg
- 1 ½ cups white flour
- 1 T Caraway seeds
- 2 cups Rye flour
Add egg and caraway seeds, then add flour and water bit by bit to bowl until well blended. Add white flour a tablespoon at a time until dough pulls away from the bowl (if needed).
4. Let rise 30 minutes in bowl. Knead and remove from bowl.
5. Turn onto a floured surface and cut in half. Shape each half into long, thin loaves. Place onto a baking sheet that has been sprinkled with corn meal. Let rise 30 minutes, light oven, and allow the loaves to continue to rise as oven comes to temp.
6. Cornstarch wash- equal parts cornstarch and water brushed on top, then sprinkle w/caraway seeds.
Bake at 450 for 20 minutes.
Bread Bowls for soup
Make 8-12 tennis ball sized dough balls. Bake 15-18 minutes.