New York Seeded Corn Rye Sourdough

Name: New York Seeded Corn Rye Sourdough
Yield: Makes Two Loaves
Ingredients: cornmeal, for sprinkling; 1.6 kg/3½ lb/14 cups unbleached strong white bread flour; 250 g/9 oz/2¼ cups unbleached strong white bread flour or a mixture of ¾ strong white bread flour and ¼ wholemeal (whole-wheat) flour; 7 g packet easy-blend (rapid-rise) dried yeast; 60 ml/4 tbsp caraway or dill seeds; 250 ml/8 fl oz/1 cup lukewarm water; 15 ml/1 tbsp salt; 7 g easy-blend (rapid-rise) dried yeast; 200 g/7 oz/1¾ cups rye flour

Preparation info

Makes
Two
Loaves

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

You do not have to be Jewish to love this Eastern European Jewish bread. It is surprisingly easy to make, although you need to prepare it well in advance, as the starter takes a few days to ferment. Sadly, this wonderful bread is becoming rarer in New York.

Ingredients

1.6 kg/3½ lb/14 cups unbleached strong white bread flour
7

Bread
Eastern Europe
Vegan

Method

To make the sourdough starter, put the flour into a large bowl and stir in the yeast. Make a central well, stir in the water and mix together. Cover tightly. Leave at room temperature for 2 days or in the refrigerator for 1 week.
To make the sponge, put the rye flour into a large bowl, mix in the sourdough starter and water. Cover tightly. Leave at room tempera