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Emily Dickinson Rye And Cornmeal Sourdough Variation

Not quite pumpernickel, but slices smoothly. The cornmeal rounds off the tang of the rye. "For persons of sedentary habits and dyspeptic turn, no food is more wholesome" as quoted in 'The Philosophy of Housekeeping by J.B. Lyman (1869).

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To:

· 125 g fine cornmeal

· ½ teaspoon salt

Add:

· 500 ml boiling water

Stir thoroughly and then mix in:

· 3 flat tbsp organic malted extract

When handhot, add:

· 300 g rye sourdough starter

· 200 g malted grain flour

· 1 tsp dried yeast

Give it one hundred stirs in both directions with a wooden spoon.

Leave the sponge in a warm place to double in size.

Stir in

· ca 300 g rye flour

· and ca 100 g malted grain flour

· another ½ teaspoon of salt.

It will be a sticky, stiffish mass.

Leave to double in size.

Mix in scoops of flour of choice in order to handle the dough and place into well oiled tins. Leave to rise again.

Place pan of water in oven heated to 200°C.

Bake for 50 mins or until loaves sound hollow when tapped.

Added by: Katie Zienko


Tags: Bread Rye Sourdough

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