Article 171 (62 more) in rec.food.sourdough: From: julie@eddie.jpl.nasa.gov (Julie Kangas) Date: 14 Aug 92 13:48:19 GMT hank@westford.ccur.com (Hank Cohen) asks about 100% rye bread. >Finally on a more positive note. My brother was told in cooking >school, The San Francisco Culinary Academy, that 100% Rye bread was >only possible using sourdough levening. I have also read in Julia >Child's kitchen that it is the action of the yeast and not kneding, >as I had previously thought, that develops the gluten in flour. This >leads to the following questions: >1. Does anybody have a recipie for sourdough 100% rye bread or pumpernickel? Yes. It's from _The Art of Russian Cuisine_ by Anne Volokh. I've made a few changes to it because she uses the 'fake starter' method. That is, let a mixture of rye, water, and yeast sit out a few days, and then add more yeast later. I've modified it to use Borodinskii bread recipe I posted a while ago. This one uses all rye though) Moscow-Style Dark Rye Bread Starter: 1 tbsp active starter 2 1/2 cups warm water 2 cups dark rye flour Mix ingredients and let proof at a LOW temperature for about 12 hours (this low temperature is VERY important if you're using the russian culture as it can often smell like vomit when it's fed whole grains) Bread: All the starter 3 1/4 cup dark rye flour 1 tbsp shortening (oil is easier) 6 1/2 tbsp dark malt syrup 1/4 tsp corn syrup 1 tsp salt 1/2 tsp caraway (optional) like the monster that wants to eat the world's supply of rye flour. Knead at least 30 minutes if you're kneading vigorously. More if not. Shape into a slightly flattened ball. Be prepared. This won't rise a whole lot. Place a pan of water in the bottom of an oven heated to 425. Bake bread for 5 min then reduce heat to 375 and bake another 1 1/4 hours. Age bread 6 hours before eating. Julie #include "std_disclaimer.h"