RFCJ RECIPE ARCHIVE
Posted by : Barbara Leass Rye Bread, Sour (food processor) - pareve
Sour Rye Bread (Food Processor, Steel Blade)
1/4 cup warm water
3/4 cup ice water
1 package active dry yeast
3 cups Rye Sour
1/2 cup altus (optional, see *Note)
4 to 5 cups common flour (see *Note)
3 teaspoons salt
Rye flour, for dusting work top
Oil, for greasing bowl
1/2 tablespoon caraway seeds, or more to taste (optional)
Cornstarch solution (see *Note)
OR water, for brushing leaves
In the work bowl sprinkle the yeast over the warm water; stir
to dissolve. Add the sour and mix until absorbed. Add the
altus, if desired. Add the ice water, then mix in 1 cup of
the flour and the salt. Next, mix in 3 cups of the flour, 1
cup at a time. Pulse until the dough tries to form up on top
of the blade. More flour can be added 1/4 cup at a time if
the dough is too soft. Keep in mind that this dough will be
softer than usual. Process for 2 to 3 minutes. If necessary
divide the dough in half and process each half separately,
then knead together. Do not overmix or the dough will get
too hot.
Shape the dough into 2 balls, cover, and let rest for 10
minutes. Place on a rye flour- or commeal-dusted baking sheet.
In the bakery we proof the leaves and bake them on the oven
hearth using a wooden peel. Cover and allow to rise until
doubled in size. Brush with the cornstarch solution, then
cut 3 horizontal slashes on the top of each loaf.
Baking Bake with steam in a preheated 375 degree F oven
until tapping the bottom with your fingertips produces a
hollow sound (35 to 45 minutes). The top and sides should
feel hard to the touch. Brush again with the cornstarch
solution, then let cool on a wire rack.
Yield Makes 2 loaves.
Notes:
Altus -- is European in origin, and little known outside of
the bakery establishment. New-comers to the bakery think of
it as a method of using up stale bread. However, as with
many old-fashioned techniques, bakers find that it enhances
the desirable qualities of certain breads. Its use seems to
have begun in the making of pumpernickel doughs, and the best
of these breads often contain altus. Altus is a mash made by
slicing and trimming the crusts from leftover sour rye bread,
soaking the trimmed bread in water for several hours or
overnight under refrigeration, squeezing it dry, and adding
small amounts to the bread dough. Altus intensifies the
distinctive flavor of pumpernickel and rye bread and helps
them retain moisture. When using altus, allow for a little
extra flour in the recipe. The mash keeps well, covered, in
the refrigerator.
Common flour -- called first clear or clear flour, must be
obtained from a bakery. You can substitute 3 1/4 cups all-
purpose flour plus 3/4 cup cake flour, but the bread won't
taste as good. 2 cups Rye Sour can be used instead of 3 cups
for a milder taste.
Cornstarch solution is used before slashing the top of the
bread and placing it in the oven. Bring 1 cup water to boil,
dissolve 2 tablespoons cornstarch in 1/4 cup cold water;
then whisk into the boiling water until it thickens. This
solution may be kept for several days. For a high shine,
brush a second time as soon as the bread emereges from the
oven.
Yield: Makes 2 loaves.
Sour Rye Bread (Dough-Mixing Machine, flat Beater)
1 1/2 cups warm water
1 package active dry yeast
4 1/2 cups Rye Sour
3/4 cup altus (optional)
6 to 7 1/2 cups common flour (see *Note)
1 1/2 tablespoons salt
Rye flour, for dusting worktop
Oil, for greasing bowl
2 teaspoons caraway seeds, or more (optional)
Cornstarch solution or water, for brushing loaves
In the mixing bowl sprinkle the yeast over the warm water to
soften; stir to dissolve. Add the Rye Sour, altus (if
desired), flour, salt, and caraway seeds (if desired). Pulse
with the on/off switch until all is absorbed so that the
flour is not thrown out of the bowl. Run at the first speed
until the dough comes away from the sides of the bowl. More
flour can be added 1/4 cup at a time if the dough is too soft.
Remove and scrape down the beater and insert the dough hook.
Run at the first speed until the dough forms up on the hook
and comes away from the sides of the bowl (5 to 8 minutes).
Turn out the dough and shape into 3 balls.
Cover and let the dough rest for 15 minutes. Proceed as in
Shaping and Baking, above. Yield: Makes 3 loaves.
*Note: You can substitute 5 cups all-purpose flour plus 1
cup cake flour but the bread won't taste as good. 3 cups Rye
Sour can be used instead of4 1/2 cups, for a milder flavor."
