Sunday, June 10, 2012

Rye Bread

I had to get back to you on this rye bread.  The original recipe, which you can find here, is from Mary's blog, One Perfect Bite.  Let me tell you, she has a lot of perfect bites.  The rye bread being one of them.  I changed it up a bit depending on what I had on hand the day I made it. 

RYE BREAD

2 cups dark rye flour
2 teaspoons yeast
5 1/2 cups all purpose flour
12 ounces light beer
15 ounces warm water
4 teaspoons salt
1 tablespoon fennel seeds

Combine beer and water in a large bowl. Add yeast and stir until completely dissolved. Add rye flour and 3 cups of white flour in a bowl or the bowl of an electric mixer. stir until thick batter forms. Cover and let rest until mixture begins to bubble, about 2 hours.

Stir in reserved 2-1/2 cups flour, salt and fennel seeds. Mix in the electric mixer or knead on a floured surface.  You will probably use about 1/2 cup additional flour for kneading.  Its a very sticky dough.  If you add in too much flour it will make your bread more dense. 

Return dough to bowl, cover and rest for another 45 minutes to an hour.



Place dough on floured surface and divide into two or three.  Shape each piece into a ball and allow to rest for 5 minutes. Place in forms.  I used one large casserole dish and one smaller Pyrex bowl.  Let rise until double in size, about 1 to 2 hours.

Preheat oven to 450 degrees F. Slash loaves with a razor blade. Slide loaves or pans into oven. Reduce heat to 425 degrees F after 5 minutes of cooking. Bake for another 25 minutes or until bottom of loaves sound hollow when tapped. Transfer to a wire rack to cool.


This bread has a nice crust, makes great sandwiches and best of all make great toast!

1 comment:

grace said...

rye bread is an acquired taste, and i really only like it when it comes surrounding a reuben filling. i liked your version in the previous post, and your loaf looks lovely!

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