Jewish Rye Bread | Recipes on Rails

Jewish Rye Bread | Recipes on Rails

recipesonrails.com

Combine the rye, pumpernickel, water, starter and malt syrup. Cover and let rest in a warm place (@ 85F) 1 - 2 hours. Should be light and bubbly.

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Ingredients

  • 200.0 gram Flour, White Rye
  • 80.0 gram Flour, Pumpernickel
  • 536.0 gram water
  • 160.0 gram Starter
  • 20.0 gram Malt Syrup
  • 535.0 gram Flour, bread, sifted
  • 16.0 gram salt
  • 10.0 gram Caraway Seeds

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