Compliments of: June Pagan – Private Chef and Menu Developer
This is a great Imitation of a Sourdough Jewish Rye, if you happen to be miles away from a deli
1/2 Cup Warm Water
2 Packages Dry Yeast
1 Cup Plain Yogurt, warmed
1 Cup Bluebird Rye Flour
2 1/2 Cups-3 Cups All Purpose Flour
1 Tbsp caraway seeds (optional)
1 1/4 tsp. sea salt
2 Tbsp Yellow Cornmeal
Glaze; egg white/water
1. Warm Yogurt in a pot over medium flame, bring to a simmer, turn off flame, and let yogurt reach room temperature.
2. Combine rye flour, all purpose flour, caraway seeds and salt. Set aside.
3. Dissolve yeast in warm water, let set for one minute.
4. Add yogurt to yeast mixture and blend. Add flour mixture to the yeast mixture gradually, stirring, until the dough pulls way from
the side of the bowl
5. Transfer dough to a lightly floured surface. Knead the dough for 5 minutes .
6. Place dough in an oiled bowl. Let rise for one hour.
7. After one hour, turn dough out on to a floured surface, again and knead again for a minute or two. Shape the dough into desired shape and place on to a baking pan that has been sprinkled with 2 Tbsp of cornmeal. Cover and let rise again, for one hour or more.
8. Preheat the oven to 350 degrees
9. Cut 1 1/2″ slashes into the top of the bread loaf using a sharp knife
10. Brush with an egg white/water glaze
11. Bake 45 minutes or until the bottom of the loaf sounds hollow, when tapped.
12. Transfer to a rack and cool for 30 minutes before consuming