Old Country Sourdough Rye Bread Recipe
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Old Country Sourdough Rye Bread
2 tsp Dry yeast
1/3 cup Lukewarm water
1 tsp Honey
1 cup Lukewarm water
3 tbsp Molasses
1 tbsp Oil
1/2 cup Mashed potatoes
1 cup *onion starter
1 tbsp Caraway seed
1 tbsp Salt
2 1/2 cup Whole-wheat flour
1/2 cup Wheat germ
1 1/2 cup Rye flour
2 tbsp Corn meal
1 Egg, beaten
1 tsp Caraway seeds
Sprinkle yeast over 1/3 cup lukewarm water. Add 1 tsp. honey. Let
dissolve for five minutes. In a large mixing bowl, combine 1 cup
lukewarm water, molasses, oil, mashed potatoes and mix until smooth.
Add yeast mixture, onion starter, caraway seeds and salt. Mix until
well-blended. Add whole-wheat flour, (reserving 1/2 cup for
kneading), and wheat germ, mix well for about 5 minutes. Let dough
rest for 10 minutes. Add rye flour. Knead on a board for about 10
minutes, using 1/2 cup whole-wheat flour, until dough is elastic, and
"springy." Place dough in an oiled bowl, turning it over to coat
surface with oil. Cover, set bowl in hot water and leave to rise in a
warm place for 1 1/2 hours until doubled in bulk. Stir down dough and
divide into two loaves. These can be shaped in rounds and placed on
an oiled cookie sheet which has been sprinkled with corn meal, or
they can be placed in oiled loaf pans. Glaze tops with beaten egg and
sprinkle with caraway seeds. Set to rise in an unheated oven for
approximately one hour. Turn oven to 400 for 20 minutes, then turn
it down to 375 and bake for 30 minutes longer or until bread tests
done. (For a crustier load, put a pan of hot water on oven floor
during the first 20 minutes when oven is at 400.) Cool on rack before
serving.
*To make onion starter, add 1 small, peeled onion--loosely wrapped in
cheesecloth, to fresh batch of basic sourdough starter mixture and
leave to sour at room temperature for at least three days. Before
making old country rye bread, add a second cup of water and a second
cup of flour to the onion starter, leaving it at room temperature
overnight. 2 loaves.
From: The Rodale Cookbook Shared By: Pat Stockett |
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Dieting tips
If you really want to get in shape and better your all round wellbeing, among other things you need to undertake a specially planned balanced meal plan. At best, this needs to incorporate 5 portions of grains and vegetables every day and incorporate the optimum mix of important nutrients.
When deciding on a diet, the important thing is to also attempt to decrease ingestion of fats, refined carbohydrates and salt.
At the start of a diet, people frequently direct your attention to chain store and branded foods described as 'low fat'. To do this is far too often a miscalculation, seeing as how a food may well be low in fats, but still contain excess carbohydrates and calories.
Drink plenty of water. Our bodies need water , it is important for our good health and is void of calories. Water also has the benefit that it fills the dieters stomach and helps decrease sensations of hunger. The recommended amount nutritionalists argue that a good target is to drink at the minimum 6 cups of plain water every 24 hours.
Rather than paying too much attention to the foods that you should leave out of your meal plan, direct your attention to the good foods that you are able to introduce to your meal plan. If one can manage to bring in a few beneficial grains, fruit and vegetables into your diet, you'll soon see that you feel more full and have a far decreased risk of being tempted by those detrimental afternoon chocolates.
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