Parsnip Bread

Directions

1. 1
   In a large bowl, dissolve the yeast in warm water and let stand for 5 minutes. Add the rye flour, malt powder and grated parsnip, stir to blend all ingredients. Cover and let rest at room temperature for 30 minutes, to form the sponge.
2. 2
   To the sponge; add 2 cups of the flour, caraway seeds, salt and pepper, stir until a soft dough forms. Knead the dough out on a lightly floured surface until smooth and elastic; if needed, add enough of the remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.
3. 3
   Place dough in a large bowl coated with oilive oil, turning to coat top. Cover and let rise in warm place until doubled - about 45 minutes.
4. 4
   Knead dough down, cover and let it rise again, until doubled in size.
5. 5
   Knead dough down, cover and let rest until needed.
6. 6
   Preheat oven to 400 degrees.
7. 7
   Spray a baking sheet with cooking spray and sprinkle with the cornmeal.
8. 8
   Shape the dough into a small oval - anywhere from 8-10 inches. Lightly spray the surface with cooking spray. Cover and let rise in a warm place until doubled in size - about 30 minutes.
9. 9
   Once again, spray the surface of the risen dough with cooking spray. Optional - sprinkle with pinches of sea salt.
10. 10
    Bake for 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
11. 11
    *recipe is adapted & modified from a Cooking Light recipe