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Deli Corn Rye

Deli Corn Rye recipe image
This International bread features Cold water, Yellow cornmeal, Boiling water, Crisco, Salt. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1070.4
Description
This International bread features Cold water, Yellow cornmeal, Boiling water, Crisco, Salt. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 cup Cold water
  • 6 tablespoon Yellow cornmeal
  • 1 cup Boiling water
  • 1 tablespoon Crisco
  • 2 teaspoon Salt
  • 1 tablespoon Dry yeast+ 1 t. (or 1 cake)
  • 2 1/2 cup Rye flour
  • 1 1/2 cup Unbleached flour
  • 1 cup Cold mashed potatoes
  • 1 tablespoon Caraway seeds
Directions
  1. 1
    Cornmeal; quantity sufficien 1/4 c Water 1/2 ts Cornstarch 1 ts Caraway seeds 1.
  2. 2
    Lightly grease large bowl; set aside.
  3. 3
    Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
  4. 4
    Add boiling water and cook 2 minutes, stirring constantly.
  5. 5
    Stir in Crisco and salt.
  6. 6
    Let mixture cool to lukewarm.
  7. 7
    Combine yeast, rye, flour, potatoes and 1 T Caraway seeds in mixing bowl and blend.
  8. 8
    Add cornmeal mixture and blend thoroughly.
  9. 9
    Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
  10. 10
    Place in greased bowl, turning to coat entire surface.
  11. 11
    Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
  12. 12
    Grease baking sheet and sprinkle lightly with cornmeal.
  13. 13
    Punch dough down, shape into loaf or rounds and place on baking sheet.
  14. 14
    Cover with plastic wrap and let rise in warm place until doubled in volume.
  15. 15
    Preheat oven to 375 degrees.
  16. 16
    Bake bread 40 minutes.
  17. 17
    Combine water and cornstarch in small saucepan and bring to boil;boil 1 minute.
  18. 18
    Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds.
  19. 19
    Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped.
  20. 20
    Cool on rack.
  21. 21
    Judy Lausch DGSV43A

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1070.4kcal
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 9785.7mg408%
Total Carbohydrate 213.1g72%
Dietary Fiber 10.0g40%
Sugars 1.9g
Protein 28.3g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, bread, cake, caraway, cold, corn, cornmeal, crisco, deli, dry, flour, international, mashed, potatoes, rye, salt, seeds, title
Read it online: https://www.chefs-mate.com/recipe/deli-corn-rye/