Sour Corn Rye Bread recipe
An easy to keep bread,good toasted and makes great sandwichs.
Sour corn rye bread
3/4 cup corn meal
3/4 cup boiling water
2 teaspoon active dry yeast
1/4 cup warm water
1 1/2 cup yogurt
3 1/2 cup whole wheat bread flour
1/4 cup oil
2 cups whole rye flour
2 teaspoons caraway seeds
2 1/2 teaspoons salt
2 teaspoons cider vinegar
2 teaspoons honey
Stir the corn meal into the boiling water and set aside.covered.
Dissolve the yeast into the warm water.
Mix flours seeds and salt in a bowl
Mix the yogurt,vinegar,oil and honey into the corn mixture stirring until smooth.
Stir the corn mixture into the flours,then stir in the yeast.
Use your hands to mis the ingredients togeather into dough.adding water if required.The dough should be quite stiff.
Knead for about 5 minutes dipping your hand every ten strokes or so into the extra 1/2 cup of warm water so that you gradually work it into the dough.The dough will become quite soft;stop when it gets real sticky,stop kneading.
Form the dough into a ball and place it smoothe side up in a bowl.Cover and keep in a warm draft free area.After an hour and a half gently poke the center of the dough about 1/2 inch deep with a wet finger.
If the hole doesn't fill in at all or if the dough sighs,it is ready for the next step.
Press the dough flat and divide into 2 pieces.Round it and let it rest until relaxed,then form into round or oblong hearth loaves or into 8x4 inch loaf pans.Dust the baking utensil with cornmeal after greasing it and place the shaped loaves on or in it.
Let rise in a warm dry place until the dough slowly returns a gently made fingerprint.
Place in a preheated 400*oven.After ten minutes turn the heat to 350*and continue to bake around 50 minutes more..