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
From
Yields
4 Servings