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Rye Meteil - Peter Reinhart's recipe + 20% takes several minutes to prepare.

Rye Meteil - Peter Reinhart's recipe + 20% takes several minutes to cook.

Rye Meteil - Peter Reinhart's recipe + 20% makes 32 servings.

The ingredients for Rye Meteil - Peter Reinhart's recipe + 20% are:

Soaker:
WW - 297g
Salt - 5g
Buttermilk - 204g

Starter:
Mother - 85g
Rye flour - 256g
WW - 75g
Water - 204g

Final Dough:
Soaker - all
Starter - all
WW - 67g
Salt - 6g
Yeast - 9g
Molasses - 34g
Honey - 16g
EVOO - 34g
Diced Onion - 136g
Caraway Seeds - 9g

Here is how you make Rye Meteil - Peter Reinhart's recipe + 20%:

These are my own short-hand notes for my improved one-day bread method. There are not enough details here to make use of this recipe. Check your local library to find Peter Reinhart's book "Whole Grain Breads" for all the details and full recipes.Use my hot-liquids method:1. Elaborate starter using hot tap water, whisk, add flour. Proof for 5 hours in the microwave with hourly steam changes.2. Make final dough using hot liquids - Proof 1 hr. with steam.Heat oven to 218C, reduce to 177C bake until 195F internal temp. Bake appx 70 min.Rise final loaf in a couche made of parchment paper cradled on an open book, fill binding of the book with a rolled up towel, support sides of book with wine bottles, or other props.Number of Servings: 32Recipe submitted by SparkPeople user TAMRACLOVEC.

The nutritional information for Rye Meteil - Peter Reinhart's recipe + 20% is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 105.5

• Total Fat: 1.6 g
• Cholesterol: 0.3 mg
• Sodium: 141.7 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 3.2 g
• Protein: 3.8 g