🫙 From the Spice Rack
Sourdough Potato-Rye Bread
1/4 c Molasses 1 c Potato water room temp 2 c Whole-wheat flour
maineasy
Ingredients8 items
Ingredients
- 1/4cup molasses
- 1cup potato water room temp
- 2cup whole-wheat flour
- 1/4cup yellow cornmeal
- 1cup riced potatoes
- 1tbsp yeast
- 1/4cup lukewarm potato wate
- 1tbsp salt
Directions
- 1
DAY ONE---------------------------------- 1 c Sd starter room temp 1/4 c Molasses 1 c Potato water room temp 2 c Whole-wheat flour
- 2
Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs
- 3
DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins
- 4
Remove from heat, stir in potatoes and cool to lukwarm
- 5
add to starter mixture
- 6
Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy
- 7
Add to starter mixture with salt, butter and spices
- 8
Beating constantly, add rye meal, rye flour and white flour