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- 2Â 1/2 tsp active dry yeast (not rapid-rise) or possibly 1 Tbsp. fresh yeast
- 3 Tbsp. granulated sugar
- 3 c. hot water (about 100 degrees)
- 6 c. bread flour plus additional for
- Â Â the work surface
- 1 Tbsp. barley malt (optional)* or possibly diastatic malt pwdr
- 2 tsp deli rye flavor (optional)
- 1/4 tsp citric acid (optional) Generous
- 2 c. rye flour
- 1/4 c. caraway seeds
- 1 Tbsp. salt
- 1 Tbsp. vegetable oil plus additional for
- Â Â the bowl
- 2 tsp cornmeal
- Place the yeast in a small bowl and add in 1/2 tsp. of the sugar and 1/4 c. of the water. (If using active dry yeast, increase the temperature of the water to 110 degrees.) Stir till the yeast is dissolved. Set aside in a draft-free place till covered with bubbles, 10 to 20 min. (If there are no bubbles, the yeast is too old to be useful.)
- In a large bowl, combine the yeast mix, 3 c. of the bread flour, 2 Tbsp. of the remaining sugar, the remaining 2 3/4 c. water and the optional malt, deli rye flavor and citric acid, if using. Whisk till very smooth, about 100 strokes; set aside.
- In a very large bowl, whisk together the remaining 3 c. of the bread flour, the rye flour, the remaining 2 1/2 tsp. sugar, the caraway seeds and salt. Gently scoop the flour mix onto the reserved yeast mix to create a blanket. Cover with plastic wrap and set aside at room temperature till the dough has risen considerably, 4 to 5 hrs (may chill for as long as overnight).
- Add in the oil to the dough and, using a wooden spoon, mix to combine, adding flour or possibly water as needed to create a soft dough. On a lightly floured surface, knead the dough, adding flour as necessary to keep it from sticking to the surface, till it is smooth and elastic, about 10 min. The dough should jump back when pressed with a fingertip. Form the dough into a ball. Lightly oil a large bowl. Place the dough in the bowl, turn to coat with the oil, cover tightly with plastic wrap or possibly a damp towel and set aside to rise till doubled in bulk, 1 to 2 hrs (the dough will rise more slowly in a cool room).
- Using your fist, punch the dough to deflate it. On a lightly floured surface, knead the dough briefly. Form the dough into a ball, return it to the bowl, cover and set aside to rise a third time for 45 min.
- Sprinkle a baking sheet with cornmeal.
- To shape the dough, roll it into an 8-inch ball or possibly 2 smaller balls and place the dough on the cornmeal-sprinkled baking sheet. Cover with a large inverted bowl or possibly plastic wrap which has been oiled. Set aside to rise till doubled in bulk, 60 to 75 min.
- A little more than halfway through the final rising, adjust the oven rack to the lowest position. Place a second baking sheet on the rack. Preheat the oven to 450 F.
- When the dough has risen, using a sharp knife, slash the top of the loaf twice in 1 direction about 6 inches apart, then slice again with 2 slashes perpendicular to the first set.
- Carefully slide the dough directly onto the preheated baking sheet and bake the bread for 15 min. Reduce the temperature to 400 F and continue to bake for 50 to 65 min (34 to 40 min for the 2 small breads), till the bread is golden and sounds hollow when lightly tapped.
- Transfer the baking sheet to a wire rack to cold slightly. Baked bread stays hot for 2 hrs after baking.
- * Note: Barley malt, also known as diastatic malt pwdr, is available locally at many grocery stores or possibly by mail order from King Arthur's Flour (call 800-827-6836 or possibly see www.kingarthurflour.com). Deli rye flavor and citric acid (or possibly "sour salt") is also available from King Arthur's Flour. Citric acid is available at some grocery stores.
- Yield: (Makes 1 loaf) This makes 1 very large loaf or possibly 2 smaller ones.
- NOTES : Using fresh yeast will cause the bread to rise more quickly. Preheating the baking sheet makes the bread begin to rise immediately upon contact; this results in the bread holding its shape and attaining the highest rise.
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|Amount Per Recipe||%DV|
|Recipe Size 1037g|
|Calories from Fat 190||16%|
|Total Fat 21.89g||27%|
|Saturated Fat 1.7g||7%|
|Trans Fat 0.35g|
|Total Carbs 226.24g||60%|
|Dietary Fiber 43.1g||144%|