Corn Rye Bread

Name: Corn Rye Bread
Ingredients: Starter; 1/2 tablespoon dry yeast; 2 cups water, divided; 1 3/4 cups rye flour, divided; 1 small onion, peeled and cut in half; Bread; 3/4 cup warm water (110F); 1/2 tablespoon dry yeast; 1/4 teaspoon sugar; 2 teaspoons kosher salt; 1 cup high-gluten bread flour; 1 3/4 cups all-purpose flour; caraway seed (optional); cornmeal; Glaze; 1 egg white; 2 tablespoons water

17 ingredients

1 steps

Ingredients

Starter
1/2 tablespoon dry yeast
2 cups water, divided
1 3/4 cups rye flour, divided
1 small onion, peeled and cut in half
Bread
3/4 cup warm water (110F)
1/2 tablespoon dry yeast
1/4 teaspoon sugar
2 teaspoons kosher salt
1 cup high-gluten bread flour
1 3/4 cups all-purpose flour
caraway seed (optional)
cornmeal
Glaze
1 egg white
2 tablespoons water

Directions

1

["The starter must be made 48-72 hours in advance. Combine yeast and 1 c tepid water. Beat in 1 c rye flour. Add onion, cover with plastic wrap and let stand at room temperature for 24 hours. Remove onion. Beat in remaining water and rye flour. Cover and let stand at room temperature another 24 hours. It may be used at this point, or refrigerated up to another 24 hours.", "Combine 1/4 c warm water, yeast and sugar. Let stand 10 minutes until foamy.", "In work bowl of a heavy-duty mixer, dissolve salt in remaining warm water. Stir down sourdough starter and remove 1/2 cup (see head note). Mix remaining starter into salt water, then add yeast mixture. Add high-gluten flour and 1 c all-purpose flour; if using, add caraway seeds. Mix to form a soft dough.", "Add remaining flour and knead until dough is soft and slightly sticky (either in the mixer or by hand). Do not overknead; the dough should not be very elastic. Form into a ball and place in an ungreased bowl. Cover and let stand at room temperature until doubled in size, about 90 minutes.", "Punch down, knead briefly and let stand 15 minutes. Form into a 12\" oval