Jewish Rye Bread
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.
Keywords
- recipes
- cooking
- sous-vide
- ingredients
- meal planning
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesonrails.com.
Cooking tools:
- Banneton
- Pizza peel
- Stand mixer
- Instant-read thermometer
- Bench scraper
- Mixing bowl
- Airtight container
- Plastic wrap
- Oven
- Refrigerator
Ingredients
- 200 grams Flour, White Rye
- 80 grams Flour, Pumpernickel
- 536 grams water
- 160 grams Starter
- 20 grams Malt Syrup
- 535 grams Flour, bread, sifted
- 16 grams salt
- 10 grams Caraway Seeds
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