pepperhead212
Executive Chef
Here is that recipe you asked about, CharlieD. I think that this is the batch that my KA died on, which is probably why I forgot to list the recipe! It's an old recipe, which I have tweaked to my taste, like all those caraway seeds! And I think the original had 2 tb dark brown sugar, and I just put 1 tb blackstrap in it. Not really dark - just a lot of dark flours.
Dark Potato Rye
3/4 cup(s) cornmeal
3 1/2 cup(s) water
2 cup(s) mashed potatoes
4 tsp yeast, instant
1 tb blackstrap molasses
3 tb oil
2 tb caraway seeds
1 1/2 tb salt
4 cup(s) dark rye flour
4 cup(s) WW bread flour, OR 2 c regular WW flour, plus
2 c bread flour (and maybe a little less water, if
using white bread flour)
A. Combine 1 1/2 c cold water and cornmeal in a small saucepan. Add 2 c boiling water, and cook until thickened. Remove from pan, stir in potatoes, and cool to about room temp.
B. Stir in sugar, salt, yeast, oil, and caraway. Add rye flour, followed by bread flour, 1 c at a time. Let rest 10 min., then knead about 6 min. by machine, 10 by hand - dough will be very sticky. Turn into an oiled bowl, cover, and rise 3 hrs., turning dough after 30 and 45 min.
C. When risen, punch down, divide into 2 or 3 portions, and let rest while greasing pans - two 9x5, or three 8 1/2 x 4 1/2 pans. Shape into loaves, spray with oil, and cover with plastic. Rise until double, about 45 min. Preheat oven to 425º.
D. Bake 10 min., lower heat to 350º, and bake 40-50 min. longer, or until well crusted and hollow sounding. Cool on a wire rack.
Potato rye by pepperhead212, on Flickr
Dark Potato Rye
3/4 cup(s) cornmeal
3 1/2 cup(s) water
2 cup(s) mashed potatoes
4 tsp yeast, instant
1 tb blackstrap molasses
3 tb oil
2 tb caraway seeds
1 1/2 tb salt
4 cup(s) dark rye flour
4 cup(s) WW bread flour, OR 2 c regular WW flour, plus
2 c bread flour (and maybe a little less water, if
using white bread flour)
A. Combine 1 1/2 c cold water and cornmeal in a small saucepan. Add 2 c boiling water, and cook until thickened. Remove from pan, stir in potatoes, and cool to about room temp.
B. Stir in sugar, salt, yeast, oil, and caraway. Add rye flour, followed by bread flour, 1 c at a time. Let rest 10 min., then knead about 6 min. by machine, 10 by hand - dough will be very sticky. Turn into an oiled bowl, cover, and rise 3 hrs., turning dough after 30 and 45 min.
C. When risen, punch down, divide into 2 or 3 portions, and let rest while greasing pans - two 9x5, or three 8 1/2 x 4 1/2 pans. Shape into loaves, spray with oil, and cover with plastic. Rise until double, about 45 min. Preheat oven to 425º.
D. Bake 10 min., lower heat to 350º, and bake 40-50 min. longer, or until well crusted and hollow sounding. Cool on a wire rack.
Potato rye by pepperhead212, on Flickr
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