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Ingredients
Directions
- Sponge: 1 pkg active dry yeast 1 c hot water 3 c rye flour
- Dough: 1 Tbsp salt 1 c hot water 1 Tbsp Blue Ribbon Malt Grnd caraway seeds (optional) 2 c unbleached flour (or possibly all-purpose), blended with 1 c rye flour
- Sour: Dissolve yeast in water. Fold in flour. Cover and let stand 24 hrs.
- Sponge: Dissolve yeast in water and fold in flour. Add in to sour mix and mix to a fine consistency. Cover and let rise for 2 hrs.
- Dough: Mix salt, water, caraway seeds, and flours and add in to sponge; completely incorporate but don't overmix. round up dough and let it recover for a few min. Make it up into long or possibly round loaves and place on corn mealed pans or possibly earthenware. Proof for 12 min. Bake in a moist 375 degree oven for 55 min.
- Craig Tablespoons Norback
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 448g | |
| Calories 743 | |
| Calories from Fat 33 | 4% |
| Total Fat 3.93g | 5% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 834mg | 24% |
| Total Carbs 160.75g | 43% |
| Dietary Fiber 31.3g | 104% |
| Sugars 2.12g | 1% |
| Protein 21.84g | 35% |
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