Deli Corn Rye
Source of Recipe
Tim Culey
List of Ingredients
1/2 cup cold water
1-1/2 cups bread flour
6 tablespoons yellow cornmeal
1 cup cold mashed potatoes
1 cup boiling water
1 tablespoon caraway seeds
1 tablespoon shortening
cornmeal of sufficient quantity
2 teaspoons salt
1/4 cup water
1 tablespoon dry yeast + 1 teaspoon
1/2 teaspoon cornstarch
2-1/2 cups rye flour
1 teaspoon caraway seeds
Recipe
Lightly grease large bowl; set aside. Combine cold water and cornmeal
in 2 quart saucepan over medium high heat. Add boiling water and cook 2
minutes, stirring constantly. Stir in shortening and salt. Let mixture cool
to lukewarm. Combine yeast, rye, flour, potatoes and 1 tablespoon Caraway
seeds
in mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out
onto lightly floured surface and knead until stiff but still slightly
sticky. Place in greased bowl, turning to coat entire surface. Cover with
plastic wrap and hot damp towel and let rise in warm place until doubled in
volume. Grease baking sheet and sprinkle lightly with cornmeal. Punch
dough down, shape into loaf or rounds and place on baking sheet. Cover with
plastic wrap and let rise in warm place until doubled in volume. Preheat
oven to 375 degrees. Bake bread 40 minutes. Combine water and cornstarch in
small saucepan and bring to boil, boil 1 minute. Remove bread from oven,
brush lightly with glaze and sprinkle with remaining caraway seeds. Return
bread to oven for about 5 minutes, or until top is glazed and loaf sounds
hollow when tapped. Cool on rack.
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