Wednesday, April 30, 2014

Rye Bread

If there is any kind of bread I miss eating- its rye.  I couldn't help it yesterday and had a slice (yes, I paid for it) but it was oh so good.  The bread has so much flavor.  Due largely in part to the barley malt syrup and the onion- though I think it is all of these things.  It really taste like pumpernickel.  In fact I was torn about calling it pumpernickel or calling it rye.  ???? 

Rye Bread

1/2 cup dried minced onion
1 heaping tablespoon barley malt (place in a measuring cup and pour molasses on top until you reach 2/3's of a cup
1 tablespoon kosher salt
2 cups rye flour
5 cups bread flour
4 1/2 teaspoons yeast (2 packages)
2 1/2 cups water
1/4 cup oil
2 tablespoons caraway seeds or powder
1/4 cup cocoa powder

In a measuring cup stir some of the molasses with all of the water.  Sprinkle yeast on top.  Set aside.

in a large bowl, combine salt, flours, caraway, cocoa powder and onion.  Stir until mixed well.  Add in the yeast when it begins to be foamy. Mix it all up and then add about half of the oil to the dough.  If you find it to wet (depending on humidity) add more flour.  If it is a bit on the dry side add a touch of water (a tablespoon or so).  Spread a little oil on the counter.  Turn dough out and begin to knead. Knead for about 7 minutes. The oil helps with sticking.  It is better to knead without incorporating to much flour as it will make your bread more dense.

Clean bowl and put about a teaspoon of oil in it.  Place dough ball in bowl. Cover and let rise for about an hour.

Prepare two loaf pans.

Remove dough from bowl and divide into two loaves.  Fold over itself in thirds like you would fold a business letter.  Pinch closed and place seam side down in the loaf pan. Let rise again for about a half of an hour to 45 minutes.  Before it is done rising, preheat the oven to 350F.  Place loaf pans on middle rack and bake for 40 to 45 minutes.  Remove from oven and let cool before cutting.  I know its killer but your bread will be less doughy.

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