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.
 

Marbled Rye Bread

 Love rye bread. Love the flavor.  Saw this amazing recipe from Fine Cooking.

Marbled Rye Bread

Adapted from this recipe at Fine Cooking, Issue 127.  You can watch a video with Peter Reinhart demonstrating the technique.  If you want, you can even take a class from Craftsy from Peter Reinhart. It would be time well spent.  He is a great teacher in my opinion.

Printable here.

For the light dough
8 oz. (1-3/4 cups) unbleached bread flour; more as needed
4 oz. (3/4 cup plus 2 Tbs.) dark rye flour

1-1/4 tsp. kosher salt
1 tsp. instant (quick-rise) yeast
1  tablespoon ground caraway seeds 

3/4 cup plus 2 Tbs. room temperature water (70°F to 75°F); more as needed
1-1/2 Tbs. vegetable oil; more as needed
1 Tbs. unsulfured mild molasses

For the dark dough
8 oz. (1-3/4 cups) unbleached bread flour; more as needed
4 oz. (3/4 cup plus 2 Tbs.) dark rye flour
2 to 3 Tbs. unsweetened cocoa powder
1-1/4 tsp. kosher salt
1 tsp. instant (quick-rise) yeast
1 tablespoon ground caraway seeds 

3/4 cup plus 3 Tbs. room temperature water (70°F to 75°F); more as needed
1-1/2 Tbs. vegetable oil; more as needed
1 Tbs. unsulfured mild molasses

For shaping
Nonstick cooking spray
Vegetable oil

For baking
1 large egg

In the bowl of a stand mixer combine the flours, salt, yeast, ground caraway seeds, water, oil, and molasses on low speed until combined, about 1 minute. Increase the speed to medium low and knead on medium-low speed until the dough is smooth and tacky, about 4 minutes. If the dough is too sticky, add more bread flour one tablespoon at a time, kneading to incorporate. If it’s very stiff, knead in water one tablespoon at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle, and put the dough on this spot. Using your hands, stretch and fold the dough up and over itself from all four sides into the center, pinching the seam where the folded ends meet, forming it into a tight, round ball that is smooth on the bottom.

Invert the dough ball, setting it seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 1-1/2 hours.

Repeat this process with the dark batch of rye. The doughs should end up having a similar feel.  Read more about this at Fine Cookings original recipe here.
 
After rising remove doughs from bowls and divide each into two. Take a while piece and roll into a round. Take a dark piece and roll into a round.  Place dark round on top of white round and roll, pinching seam at the end.  Place in a greased loaf pan.  Repeat process with other half.

Cover and let rise for about an hour.

Brush loaves with egg wash.   

Bake in the middle of a 350F oven for about 20 minutes and then rotate.  Bake about ten minutes more.  The internal temperature should be about 190F.  I use a meat thermometer to check the temp.

Rye Boule

I love the churn dash design on top.

I am pretty jazzed about this bread.  I have tried to make bread like this before and was completely unsuccessful.  Not this time.  It worked.

 I had my doubts though.  I never worked with such a fluid dough before.

 The flavor is amazing. Add a little butter.  I called it my lunch one day.

 I think it has pretty good structure.  I know its not perfect.

Doesnt it look like it is calling your name?

Here is my big blow out on the side. Apparently I did not cut in deep enough on the top.  I think.  What I do know is that I will be making this again.

You know how I usually say, this is easy bread to make.  I encourage you all the time to make bread- its so much easier than you think.  I wont say that with this bread.  It was a PAIN in the neck.  You have to attend to it more regularly than other breads.  It is more liquidy making it a bit of a  challenge to work with.  It also requires a small amount of sourdough.  So you have to have that too.  Having said all that I will say this is one of the best breads I have ever had.  It ranks right up there near the top.

So, if you are up to the challenge, here goes:

If you want to original recipe, please refer to my new favorite bread book- Amy's Bread by Amy Scherber and Toy Kim Dupree; John Wiley and Sons Inc. The recipe is called Organic Miche, page 139.

This recipe here is a largely adapted and truncated version. It is very different that the original because I used what I had on hand.

And in case you didnt know about Wild Yeast- Susan's blog is a fantastic resource for all things bread.  She has collected lots of peoples recipes for bread. There are video how to's and great information all around on her blog.  I really recommend it if you want to learn more about bread.

Rye Boule

1/2 teaspoon dry yeast
3 (257 grams) cups warm water
2/3 cup (165 grams) sour dough starter
4 1/4 cups (635 grams) unbleached flour
1 1/2 cups (200 grams) rye flour
3 tablespoons (23 grams) kosher salt

Mix all the dry ingredients in a mixer.  Add water.  (Since I use instant yeast, I never proof it).  Mix for 1 1/2 minutes on low speed.  Scrap down sides and mix five minutes more.  Cover the bowl with plastic and let rest 10 minutes.

Mix again for two minutes on medium-low speed.  Place dough in oiled bowl and let rise for 30 minutes.

Remove from bowl and five bread a couple turns on an oiled surface.  Fold in from the right, left, top and bottom.  Place smooth side up in bowl and let rise for 30 minutes.

Repeat the previous step and let rise 30 minutes again.

Turn dough out again and this time fold in as above.  Keep working it this time in a circular motion.  At this point you are making a dough ball.  Place back in oiled bowl and let rise for an hour or more.

Thirty minutes before the bread is done rising heat the oven to 480F. Place ice cubes in a loaf pan in oven just before bringing bread in.  I spray the sides of the oven with water when I put the loaf in and quickly cloes the door.  After 20 minutes reduce temperature to 450F. Spray the sides of the interior of the oven again. Bake 50 minutes more.  It may take longer depending on whether or not you use a stone.  The internal temp should be between 190 to 200F.

As hard as it is, cool completely before cutting into it.

Check these videos out:

I love this guy on the left so gracefull forming the dough ball.

Here is another guy with detailed instructions.