TZUTC: -0500   
   MSGID: 28004.recipes@1:2320/105 2b45b990   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: James Beard's Sourdough Rye   
    Categories: Breads   
         Yield: 2 Loaves   
       
         2 pk Active dry yeast   
     3 1/4 c  Warm water (100-115oF)   
         6 c  All-purpose flour (approx)   
         2 c  Rye flour   
         2 ts Salt   
         1 tb Caraway seeds   
     1 1/2 ts Poppy seeds   
         2 tb Melted butter   
         3 tb Granulated sugar   
              Cornmeal   
         1 lg Egg; lightly beaten   
              +=IN=+   
         1 tb Water   
       
     Four days ahead of breadmaking, prepare the "starter".   
        
     Combine 1 package of the yeast, 2 cups warm water, and   
     2 cups all-purpose flour in a plastic bowl or   
     container. Cover tightly and let stand for 2 days at   
     room temperature. Then refrigerate for at least   
     another day (see note below).   
        
     The day before preparing the dough, combine 1 cup of   
     starter, the rye flour, and 1 cup warm water in a   
     bowl. Cover with plastic wrap and let stand overnight   
     at room temperature. The next day stir down the dough   
     and add the second package of yeast, dissolved in 1/4   
     cup warm water, salt, caraway seeds, poppy seeds,   
     butter, and sugar.   
        
     Then add up to 4 cups all-purpose flour, 1 cup at a   
     time, to make a stiff but workable dough.  Knead for   
     10 to 12 minutes, then shape into a ball. Place in a   
     buttered bowl, turning to coat the dough with the   
     butter. Cover and let rise in a warm, draft-free place   
     until doubled in bulk, about two hours.   
        
     Punch down and divide the dough in half. Shape into   
     two round loaves and place on buttered baking sheets   
     generously sprinkled with cornmeal.   
        
     Cover and let rise again until doubled in bulk, about   
     1 hour. Brush with the egg wash, and bake in a 375oF/   
     190oC oven for 30 minutes, or until lightly browned   
     and the loaves sound hollow when rapped with the knuckles.   
     Cool, covered with towels to prevent the crust from   
     hardening.   
        
     NOTE: This will provide more starter than you need for   
     this recipe. To keep it going, replenish with equal   
     parts of warm water and flour, let stand again at room   
     temperature, then refrigerate.   
        
     Continue the process each time you use some of it.   
        
     SOURCE: Beard on Bread by James A. Beard   
        
     Contributed by Wesley Pitts 11/13/93   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Beware of computer techs dragging in a pair of 100 amp jumper leads...   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 10/0 1 18/200 80/1 90/1 103/1 705 105/81 106/201 124/5016   
   SEEN-BY: 153/7715 214/22 218/0 1 215 601 700 720 810 840 850 860 870   
   SEEN-BY: 218/880 900 930 221/1 6 226/30 227/114 229/110 114 206 300   
   SEEN-BY: 229/317 426 428 470 664 700 240/1120 1634 8001 8002 8005   
   SEEN-BY: 240/8050 266/512 282/1038 291/111 301/1 113 320/219 322/757   
   SEEN-BY: 335/364 341/66 342/200 371/0 396/45 460/58 633/280 712/848   
   SEEN-BY: 5020/400 1042 5075/35   
   PATH: 2320/105 3634/12 240/1120 301/1 218/700 229/426