* Exported from MasterCook *
Bread, French Rye (Pain de Seigle)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
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Starter:
1 1/4 cup all-purpose flour
1/2 cup rye flour
1/4 cup barley flour
1/2 teaspoon sourdough -- or pain de campagne starter
1 1/4 cups water
Dough:
2 1/4 cups all-purpose flour
3/4 cup rye flour
2 teaspoons instant yeast
1 1/2 teaspoons salt
1 Whole starter
2/3 cup water
It tastes best fresh, with salted butter, to accompany savory main
dishes. This is artisan bread at its best!
Stir together the starter ingredients and store, loosely covered, in
a warm place (80F), for 18 to 24 hours.
To make the bread:
Stir the remaining dry ingredients into the starter and 2/3 cup
water. Knead the dough for 5 minutes, until it is smooth and elastic.
Allow the dough to rise in a warm, draft-free place for 1 1/2 hours.
Line a large baking sheet with non-stick foil and turn the dough out
onto it. Shape the dough into a large round or oval, loosely cover
it, and allow it to rise until it has nearly doubled in size.
Preheat the oven to 450F, spray the surface of the bread with water,
place 3 diagonal slashes in it, and bake it for 20 to 25 minutes,
until it turns golden brown and sounds hollow when tapped.
Cool the rye bread on a wire rack.
This pain de seigle recipe makes 1 large loaf, or approximately 12 to
14 servings.
Description:
"This rustic French rye bread recipe, known as pain de seigle,
mixes wheat, rye, and barley flours flavored with a pain de campagne
starter to produce a hearty loaf with a chewy crust."
Source:
"Rebecca Franklin"
S(Internet Address):
"http://frenchfood.about.com/od/breadandpastry/r/ryebread.htm";
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Per Serving (excluding unknown items): 183 Calories; 1g Fat (3.1%
calories from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 269mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.