Sauerkraut Rye - no knead
523
Ingredients
| 1150 | grams | Flour, All Purpose | ||
| 900 | grams | Flour, White Rye | ||
| 80 | gram | Milk Powder | ||
| 14 | gram | Yeast | ||
| 45 | gram | Salt | ||
| 45 | gram | Sugar | ||
| 68 | gram | Caraway Seeds | toasted | |
| 1/2 | teaspoon | Ginger, Ground | ||
| 115 | gram | Oil, Vegetable | ||
| 1050 | grams | Water | ||
| 800 | grams | Sauerkraut | about, chopped |
Instructions
Mix all the dry ingredients in a plastic dough box. Add liquids and sauerkraut. Assumption is made that the squeezed kraut will yield about 2/3 pound of liquid.
Following the normal no-knead method, combine the ingredients.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Yes, 4 times, as this seems to use the extra folding to build the gluten.
Wait 2.5 hours and turn out onto floured work table.
Pre-shape into approximately 1.5 pound loaves. Let rest about 10 minutes, and shape.
Allow to rise for about an hour.
Optionally, make a slurry out of cornstarch and water. Cook to thicken. Use this slurry to brush loaves, and sprinkle with more caraway seeds.
Bake at 425 with steam.
 Warren said, almost 3 years ago |
The salt content had been .45 gram or 1/4 teaspoon. That was obviously incorrect. Since there is over 2K of flours, I'm guessing that there should be no decimal point and 45 grams would be correct.