-
1
BAKING SHEET: One large baking sheet, greased or Teflon.
-
2
OVERNIGHT: The starter can be one of those suggested above, or, a quick overnight starter or sponge can be made by combining 1/4 cup EACH of white and Buckwheat flours, 1 package yeast, a pinch of sugar and enough water to form a thick but wet batter.
-
3
Cover with plastic wrap and let it work overnight.
-
4
It will be light and frothy the following morning and ready to use in this recipe.
-
5
In a large bowl blend together buckwheat and white flour, and set aside.
-
6
In a large mixing bowl dissolve yeast in warm water, and add 2 cups of combined flour mixture.
-
7
Beat with a wooden spoon until smooth.
-
8
It will have the consistency of a batter-like porridge.
-
9
Cover the bowl with plastic wrap and let it stand in a warm place for 1 1/2 hours.
-
10
Stir down with the spoonand add 1/2 cup of the starter or Sauerteig, salt, caraway seeds and molasses.
-
11
Add remaining flour a cup at a time until the ball of dough is roughly formed and has pulled away from the sides of the bowl.
-
12
Dont force the dough to accept more of the flour than it needs to make a firm, but not stiff or hard ball.
-
13
Turn the dough onto a lightly floured work surface and knead with a strong push turn fold action.
-
14
The dough should be firm enough to hold its shape in a round ball.
-
15
Knead about 6 minutes.
-
16
Add more buckwheat-white flour mixture if needed.
-
17
Divide the dough into equal parts and shape into round balls.
-
18
Brush immediately with water and place them on the baking sheet.
-
19
Cover the loaves with a length of wax paper and leave in a warm place for about 30 minutes.
-
20
Preheat oven to 350 F. Bake the loaves in the oven for 10 minutes.
-
21
Open the oven door and quickly brush them with the salt water.
-
22
Bake for 30 minutes longer, brushing them with the salt water every 10 minutes.
-
23
Test the loaves for doneness by inserting a wooden toothpick in the center of a loaf.
-
24
If it comes out dry and clean the loaf is done.
-
25
Remove bread from the oven and place on a metal rack to cool.
-
26
WITCH YEAST: 1 cup mashed potato 1/4 cup sugar 2 teaspoons salt 1 cup warm water Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80 to 85 F) for two days or until it ferments, bubbles up, and smells pleasantly sour.
-
27
Use, or seal and refrigerate.
-
28
SOUR RYE STARTER: 2 cups rye flour 1 1/2 cups warm water 1 package dry yeast 1 slice onion Mix the flour, water, yeast, and onion together in a wide-mouth quart jar.
-
29
Cover with a cloth and put in a warm place for 3 or 4 days or until it is well fermented, frothy, and smells pleasantly sour.
-
30
Remove the onion.
-
31
Either use, or seal and refrigerate.
-
32
Can be used as part of the sponge in all sour rye breads.
-
33
The Complete Book Of Breads Bernard Clayton Jr.
