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Nutritional Info
  • 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

View full nutritional breakdown of Rye Meteil - Peter Reinhart's recipe + 20% calories by ingredient
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Rye Meteil - Peter Reinhart's recipe + 20%

Submitted by: TAMRACLOVEC

Introduction

Peter Reinhart's Rye Meteil from his cookbook "Whole Grain Breads" copyright 2007. If you wish to use this recipe, you must have access to this book for the techniques. Check your local library!! Peter Reinhart's Rye Meteil from his cookbook "Whole Grain Breads" copyright 2007. If you wish to use this recipe, you must have access to this book for the techniques. Check your local library!!
Number of Servings: 32

Ingredients

    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

Directions

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: 32

Recipe submitted by SparkPeople user TAMRACLOVEC.





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