2/3 oz Compressed yeast; -=OR=-
1 -Envelope Dry Yeast
1 pt Water
1 oz Bread crumbs
2 oz Wheat germ
10 oz Whole wheat flour
1 lb Bread flour
1/2 oz Salt
1 oz Caramel
-=OR=- Bitter chocolate
-=OR=- cocoa mixed w/ water
1/2 pt Rye starter
-RYE STARTER-
1 pt Water
1 lb Rye flour
3 oz All-purpose flour
DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and
flours and form a well. Add salt, caramel and yeast mixture along
with starter. Form dough, adding more bread flour if necessary to
give a moderately firm texture. Knead for 8-to-10 minutes until
smooth and elastic, and place in a lightly oiled bowl. Cover and let
rise until doubled. Deflate the dough, divide into 4 pieces and form
into oval shapes. Cover with buttered plastic wrap and allow to
double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves
with a razor blade and bake for 30-to-45 minutes.
Makes 4 Loaves
FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In
the evening, add 3 ounces all-purpose flour.
PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK
Yields
4 Servings