Directions: |
Directions:To make sourdough starter, mix 2/3 cup rye flour, 2/3 cup warm water and 1 package of the yeast together in a tall container (needs to be tall as the starter will start to rise) seal and keep in a warm place for 3 or 4 days. May be kept in refrigerator indefinitely as long as it is used and fed - replace with equal amounts of water and flour of what was taken out. The day prior to baking, mix the flours in a large bowl and make a well in the middle. Place the starter in the well, mix a little flour from the sides of the well, cover with plastic wrap and place in a warm place. In the morning, mix the yeast with the 1 cup of warm water and set aside for 10 to 15 minutes. After the yeast has started to expand, pour on the starter and mix well, then pour the remaining 2 cups of water, salt and coriander on the mixture and, using a machine with dough hooks, knead into a smooth dough. If it appears too sticky add a little all purpose flour. Knead until dough is smooth. Remove and place in a covered bowl where the sides and bottom have been lightly oiled cover and let rise in a warm place for about an hour or until double in size. Turn out and knead by hand until elastic, divide into two parts and form into round loaves. Place on a cookie sheet, let rise covered for an hour or until double in size. Mix the egg yoke with a tablespoon water and brush both loaves with the mixture, using a sharp knife cut an "X" in the middle of each loaf and bake in a preheated 350° oven for 1 hour.
NOTE: Place a small pan of water on the oven floor to provide moisture while baking.
You may add 100 grams sunflower seeds, 1 tbs caraway seed, 100 grams fried bacon bits and/or diced fried onions to the mixture during the 2nd kneading if desired. |
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