http://www.recipesonrails.com/recipes Recipes On Rails: New Recipes tagged with onion,no-knead,sourdough http://www.recipesonrails.com/recipes/664 <p><img alt="image not found" src="http://www.recipesonrails.com/system/photos/664/thumb/664.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1200.0 gram water <br/> 375.0 gram molasses <br/> 20.0 gram Cocoa <br/> 4.0 gram coffee, instant <br/> 40.0 gram salt <br/> 400.0 gram flour, rye <br/> 400.0 gram Flour, Pumpernickel <br/> 900.0 gram Flour, all-purpose <br/> 30.0 gram Caraway Seeds <br/> 80.0 gram Starter <br/> 1.0 each Onion large, minced<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Add the first five ingredients to a pan and heat to dissolve the molasses and salt. Once dissolved, remove from heat and cool to about 100 F.</p> </p> <p> <p>Mix the next 4 ingredients in a plastic dough box.</p> </p> <p> <p>Mince the onion. Add to cooling liquid mixture.</p> </p> <p> <p>When liquid is cool, add the starter. Stir to dissolve the starter into the liquid.</p> </p> <p> <p>Pour the liquid into the flour mixture.</p> </p> <p> <p>Mix by hand.</p> </p> <p> <p>Until all the dry flour is incorporated.</p> </p> <p> <p>Let sit 20 minutes.</p> </p> <p> <p>Flour your work table and the top of the dough very well. </p> </p> <p> <p>Turn the dough onto the work table. Flour the top of the dough.</p> </p> <p> <p>Pat the dough out into a square, moving the dough to keep bottom floured and not sticking to the work table. Brush excess flour off of dough.</p> </p> <p> <p>Fold the left third of the dough onto the center third. Brush off all excess flour.</p> </p> <p> <p>Fold the right third of the dough over onto the other two thirds. Brush off the flour.</p> </p> <p> <p>Rotate the dough 90 degrees so it's running the length of the work table. Pat out again.</p> </p> <p> <p>Fold Left side onto the middle, brush off flour.</p> </p> <p> <p>Repeat steps 11 through 15. Place dough in the dough box to rest for 20 minutes.</p> </p> <p> <p>Repeat steps 11 - 15 one time. Return dough to the dough box to rest for 20 minutes.</p> </p> <p> <p>Repeat step 17</p> </p> <p> <p>Repeat step 17 again, but let dough rest 8 hours or over night. You can go longer but not shorter.</p> </p> <p> <p>Divide the dough into 4 pieces. Pre-shape and allow to rest 10 minutes to relax.</p> </p> <p> <p>Finish shaping the loaves, allow to rise for at least 8 hours.</p> </p> <p> <p>Slash loaves and paint with liquid of choice (I use 1 T of corn starch added to 3/4 cup of cold water, mixed, and brought to a boil while mixing.) Sprinkle with caraway seeds. </p> </p> <p> <p>Bake at 375 until internal temperature is about 200F.</p> </p> <p> <p> turn right side onto the other two thirds, brush off excess flour.</p> </p> <p> <p>Be sure to allow to cool before cutting.</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/664 " />http://www.recipesonrails.com/recipes/664 </a> </p> 2012-05-22 04:53:13 UTC