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True New York Sour Rye Bread, Part 21 Of 2 (Bread)

A home-style True New York Sour Rye Bread, Part 21 Of 2 (Bread) made with Directions For Bread Recipes and Sour Rye Bread. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• to taste
• to taste

Method (preview)

1. 1

   Rye flour, for dusting work top

2. 2

   Cornstarch solution (see *Note) or water, for brushing leaves

3. 3

   In a large bowl dissolve the yeast in the warm water and add the sour.

4. 4

   Add the altus, if desired.

5. 5

   Without stirring add 3 cups of the flour and salt.

6. 6

   Gently stir the dry ingredients with your fingertips to incorporate, then stir with a wooden spoon, adding more flour as necessary until the dough comes away from the sides of the bowl.

7. 7

   Turn out the dough onto a floured work surface and knead.

8. 8

   If the dough is moist and sticky, add more flour 1/4 cup at a time.

9. 9

   Knead until the dough feels soft and silky (5 to 8 minutes).

10. 10

    Transfer the dough to an oiled bowl and turn several times to coat.

11. 11

    Cover and allow to rest for 15 to 20 minutes.

12. 12

    Punch down, sprinkle with the caraway seeds (if desired).

13. 13

    Baking Bake with steam in a preheated 375 degree F oven until tapping the bottom with your fingertips produces a hollow sound (35 to 45 minutes).

14. 14

    The top and sides should feel hard to the touch.

15. 15

    Brush again with the cornstarch solution, then let cool on a wire rack.

16. 16

    Yield Makes 2 loaves.

17. 17

    Onion Rye -- Omit the caraway seeds.

18. 18

    Knead Onion Filling and Topping into the dough immediately after mixing.

19. 19

    Cut each dough in half.

20. 20

    Flatten out with your hands or a small rolling pin.

21. 21

    Place one pum- pernickel half on top of a rye half.

22. 22

    Shape jelly roll fashion into a short loaf.

23. 23

    For further variety, shape the second loaf with the pumpernickel on the bottom.

24. 24

    Knead one of the fillings into the dough after mixing.

25. 25

    Roll the dough into thin baguette shapes about 1 inch in diameter and 12 inches long.

26. 26

    Roll the tops in fillings before the final rise.

27. 27

    If pretzel salt cannot be found through your usual sources, try a bagel shop.

28. 28

    Sour Rye Bread (Food Processor, Steel Blade)

29. 29

    Instead of 1 cup warm water use

30. 30

    Sour Rye Bread (Dough-Mixing Machine, flat Beater)

31. 31

    Rye flour, for dusting work top

32. 32

    Cornstarch solution or water, for brushing loaves

33. 33

    In the mixing bowl sprinkle the yeast over the warm water to soften; stir to dissolve.

34. 34

    Add the Rye Sour, altus (if desired), flour, salt, and caraway seeds (if desired).

35. 35

    Pulse with the on/ off switch until all is absorbed so that the flour is not thrown out of the bowl.

36. 36

    Remove and scrape down the beater and insert the dough hook.

37. 37

    Turn out the dough and shape into 3 balls.

38. 38

    Cover and let the dough rest for 15 minutes.

39. 39

    Proceed as in Shaping and Baking, above.