Side Pannel
Old-World Rye
Ingredients List
- ================== Information file ==================
- OLD WORLD RYE BREAD from Salday Products (vis CI$).
- Sour sponge:
- 1pkg yeast
- 2 c warm water
- 1/2 T malt syrup or sugar
- 2 c medium rye flour
- 1 T caraway seeds
- Dissolve yeast and malt/sugar in water. Add rye flour and seeds, and mix
- well until all ingredients are blended. Cover bowl of sponge mix with
- plastic wrap and let rest at room temperature for 24 hrs, not longer than
- 36 hrs.
- BREAD DOUGH:
- 1 pkg yeast 1 T salt
- 1 1/2 c warm water 1 c medium rye flour
- 1/2 c molasses 6 c bread flour (I use some whole wheat in
- 3 T shortening this amount.
- 1 egg TOPPING: 1 egg beaten
- 1 T caraway seeds 2 T milk Transfer aged sponge to
- larger mixing bowl and add yeast, water, molasses, seeds, egg, shortening,
- and mix until all ingredients are well blended. Add salt, rye and bread
- flours, and mix until rough dough is well developed. Remove rough dough
- from bowl and place on a floured counter top. Rough dough must be further
- kneaded until smooth. Use a heavy rolling pin and flatten dough using four
- as needed to avoid sticking to rolling pin. Fold dough over and reapeat
- rolling dough until smoothness is achieved. Cover smooth dough with plastic
- wrap and let rest 10 minutes. Divide dough into three equal parts and roll
- into a ball, cover with a container or plastic wrap and proof for 1 hour or
- until double.
- Remove dough, punch down, mold into a ball flattened at the top and proof
- in a covered container for about 1 hour or until almost doubled. Remove
- from container and gently place on a peel or cookie sheet sprinkled with
- cornmeal. Paint top with egg-milk mixture, sprinkle more caraway seed on
- top, cut three lines on top with razor and gently slide on to tiles
- preheated in oven at 375 degrees. Bake for about 35 to 45 minutes until
- golden brown.
- I have seen this made in a bread machine also by dividing the quantities in
- thirds but using a couple of teaspoons of yeast per loaf. Be sure and check
- your dough in the machine as my memory may fail me as to the downsizing.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Old-World Walnut Stuffing
Categories: Poultry
Yield: 12 Servings
1 c Butter or margarine
4 md Celery ribs; chopped
4 md Onions; chopped
6 sl Rye bread; in 1/2" cubes
6 sl Pumpernickel bread
-cut into 1/2" cubes
8 oz Walnuts; chopped & toasted
-(see note)
1/2 c Chopped fresh parsley
1 1/2 ts Salt
1 1/2 ts Dried thyme leaves
1/2 ts Freshly ground black pepper
2 lg Eggs
In 10" skillet over medium heat, melt butter; add celery and onions; cook
about 10 minutes, stirring occasionally until tender. In large bowl combine
vegetables with rye and pumpernickel bread cubes, walnuts, parsley, salt,
thyme and pepper; toss well to mix. In small bowl, beat together eggs and
1/2 cup water; toss with stuffing. Place lightly into neck and body
cavities, Makes about 14 cups, enough to stuff 12 to 14 pound turkey.
Note:To toast walnuts: In dry small skillet over very low heat, toast
walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before
adding to stuffing.
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