Corn Rye Bread Recipes

CORN RYE BREAD

Steps:

• The starter must be made 48-72 hours in advance. Combine yeast and 1 c tepid water. Beat in 1 c rye flour. Add onion, cover with plastic wrap and let stand at room temperature for 24 hours. Remove onion. Beat in remaining water and rye flour. Cover and let stand at room temperature another 24 hours. It may be used at this point, or refrigerated up to another 24 hours.
• Combine 1/4 c warm water, yeast and sugar. Let stand 10 minutes until foamy.
• In work bowl of a heavy-duty mixer, dissolve salt in remaining warm water. Stir down sourdough starter and remove 1/2 cup (see head note). Mix remaining starter into salt water, then add yeast mixture. Add high-gluten flour and 1 c all-purpose flour; if using, add caraway seeds. Mix to form a soft dough.
• Add remaining flour and knead until dough is soft and slightly sticky (either in the mixer or by hand). Do not overknead; the dough should not be very elastic. Form into a ball and place in an ungreased bowl. Cover and let stand at room temperature until doubled in size, about 90 minutes.
• Punch down, knead briefly and let stand 15 minutes. Form into a 12" oval, turning the edges in toward the center to form a smooth outer surface. Pinch the seam to seal and place seam-side down on a baking sheet coated with cornmeal. Cover with a damp towel and let rise until almost double, about 45 minutes.
• Meanwhile, place quarry tiles or baking stone in top 1/3 of oven, and an empty roasting pan in the bottom third. Preheat oven to 400°F.
• Beat egg white with water and brush over surface of loaf. Slash loaf with a very sharp knife 2 or 3 times. Sprinkle with additional caraway seeds if desired. Place loaf on tiles and toss 4 cups of ice cubes into the hot roasting pan. Bake 30 minutes. Brush loaf with more egg white glaze and bake another 20-30 minutes.

DELI CORN RYE BREAD

Steps:

• Lightly grease large bowl; set aside.
• Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
• Add boiling water and cook for two minutes, stirring constantly.
• Stir in shortening and salt.
• Let mixture cool to lukewarm.
• Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in mixing bowl and blend.
• Add cornmeal mixture and blend thoroughly.
• Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
• Place in greased bowl, turning to coat entire surface.
• Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
• Grease baking sheet and sprinkle lightly with cornmeal.
• Punch dough down, shape into loaf or rounds and place on baking sheet.
• Cover with plastic wrap and let rise in warm place until doubled in volume.
• Preheat oven to 375°F.
• Bake bread 40 minutes.
• Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute.
• Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds.
• Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped.
• Cool on rack.

BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)

Steps:

• ⁠Hydrate the corn flour with the boiling water, 1 hour, covered.⁠
• Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).⁠
• Cover and let the dough ferment until it's aerated and domed (~6.5 hours in a 70F room). You won't see the dough double, but it will become domed and aerated. ⁠
• Preheat your oven to 400F with a stone/steel/baking sheet in it.⁠
• Divide the dough in two, and place half in a floured bowl. Flour the top of the dough. ⁠
• Flip and swirl the dough in the bowl until you have a smooth loaf. ⁠
• Slide the dough onto a floured peel or parchment and place it in the oven on the hot stone. ⁠
• Repeat with the second half of the dough.⁠
• Bake the loaves at 400F for 1 hour.⁠
• The crust will be crunchy and the inside temperature should be over 205F.