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Vollkornbrot

"Ellen C." <ellencr@mindspring.com>
Tue, 25 Sep 2001 12:28:42 -0400
v101.n046.8
Dan Leader was the guest star on Sara Moulton's Cooking Live in Dec,
2000, and the show was rebroadcast today.

This bread involves no kneading, and is a dense German bread. It
definitely caught my interest.

I'll also post the other breads from this show, all of which use
organic whole grains and looked fantastic.

Ellen
                     *  Exported from  MasterCook Mac  *

                                 Vollkornbrot

Recipe By     : Dan Leader on Cooking Live
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Hand Made
                  Sourdough Breads                 Whole Grain & Cereal Breads

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2      cups          whole rye berries -- (13 ounces)
     8      cups          boiling spring -- (64 fl. ounces)
                          water
     2      cups          rye sourdough -- (18 ounces)
                          starter
     8      cups          medium ground -- (40 ounces)
                          rye flour
     2      cups          cracked rye -- (9 ounces)
     1      tablespoon    fine sea salt -- (3/4 ounce)

Soak the rye berries in about 6 cups of the hot spring water, or at least 
enough to cover berries by 1-inch. Let stand 8 hours or overnight (if the 
water becomes completely absorbed before soaking time has ended, add more 
hot spring water to cover). Drain and reserve the soaking liquid. Add 
enough fresh room-temperature spring water to the reserved soaking liquid 
to measure 6 cups total. Reserve. Combine the starter, rye berries and 
reserved 6 cups water in a 6-quart bowl. Break up the starter well with a 
wooden spoon and stir until it loosens and the mixture is slightly frothy. 
Add 1 cup (5 1/2 ounces) of the rye flour and all the cracked rye. Stir 
well until combined. Add the salt and remaining flour. Stir until combined 
and the mixture is wet and sticky. Take the dough's temperature - the ideal 
is 78 F. Cover with a clean damp towel and put in a moderately warm (74 to 
80 F) draft-free place.

Note: If the dough temperature is higher than 78 F put it in a
cooler than 78 F place, like the refrigerator, until the dough cools to 78 
F. If it is lower than 78 F, put it in a warmer than 78 F place until the 
dough warms to 78 F. The point is to try to keep the dough at 78 F during 
its fermentation. If you have to move the dough, be gentle and don't jostle 
it, or the dough might deflate.

The dough will become spongy but not springy, distinctly sour-smelling and 
increased in volume by about 1/4. Generously grease 2 (5 by 9 by 3-inch) 
loaf pans with vegetable shortening and dust with rye flour. Turn the dough 
into the prepared pans. Smooth the tops with a wet thin flexible cake 
spatula. Cover the loaves with a clean damp towel or plastic wrap and put 
in a moderately warm (74 to 80 F) draft free place until the dough has 
domed slightly and increased in volume again by 1/4. Bake on center rack of 
a preheated 300 F oven until the loaves have shrunk from the sides of the 
pan and the tops are dark brown and a toothpick inserted in the center 
comes out clean, about 2 1/2 to 3 hours. Remove the loaves from the pans 
and hold the loaves upside down. Strike the bottoms firmly with your 
finger. If the sound is hollow, the breads are done. If it doesn't sound 
hollow, bake 15 minutes longer. Cool the pans for 10 minutes, then remove 
and cool completely on wire racks. Let the bread rest 24 to 36 hours before 
eating. It is very moist in the center when removed from oven, but as it 
cools the moisture distributes evenly throughout the bread. It will keep 
for weeks at room temperature wrapped tightly in plastic wrap.

Yield: 2 (9 by 5-inch) loaves
Prep Time: 8 hours 30 minutes
Cook Time: 27 hours 25 minutes


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