Thursday, January 31, 2013

Caraway-Rye Bread

  • 4 - 4 1/2 cups bread flour
  • 1 package active dry yeast
  • 2 cups warm water (120 degrees F to 130 degrees F)
  • 1/4 cup packed brown sugar
  • 2 tablespoons cooking oil
  • 1 1/2 teaspoons salt
  • 1 1/2 cups rye flour
  • 1 tablespoon caraway seeds
  • Cornmeal
  • 2 teaspoons milk 
1. In a large mixing bowl stir together 2-3/4 cups of the bread flour and the yeast. Add warm water, brown sugar, oil, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in rye flour, caraway seeds, and as much of the remaining bread flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Meanwhile, lightly grease a baking sheet and sprinkle with cornmeal.
4. Shape dough by gently pulling each portion into a ball, tucking edges under. Place on prepared baking sheet. Flatten each dough round slightly to about 6 inches in diameter. (Or, shape each dough half into a loaf shape by patting or rolling. Place in two greased 8x4x2-inch loaf pans.) If desired, lightly score top of bread with a sharp knife. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
5. Preheat oven to 375 degrees F. Brush tops of loaves with milk. Bake for 30 to 35 minutes or until top and sides are deep golden brown and bread sounds hollow when lightly tapped. Immediately remove from baking sheet (or pans). Cool on wire racks.
6. Makes 2 loaves (24 slices).

Peasant Rye Bread:
  • Prepare as above, except reduce rye flour to 1 cup. Stir in 1/4 cup whole bran cereal and 1/4 cup yellow cornmeal with rye flour.
This picture does it no justice. I hadn't baked it yet. I had only let it rise. But it was the most delicious bread I've had in a long time! The kids LOVED helping to make it.

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