Wednesday, August 18, 2010
2 1/2 teaspoons yeast
1 tablespoon sugar
1 cup (3 1/2 ounces) rye flour
1 1/2 cups (6 3/4 ounces) bread flour
1 teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon caraway seeds
Heat the milk to just below the boiling point in a small saucepan, and set it aside to cool for a few minutes, then add the rye flour and stir to combine/ Set this mixture aside to cool until it is lukewarm.
Meanwhile, combie the sugar, yeast, and yogurt in the bowl of your stand mixer.
When the milk and flour mixture had cooled sufficiently, add it to the yeast mixture, stir to combine, and set aside for 10 minutes.
Add the bread flour and knead with the dough hook until the mixture becomes elastic.
Add the salt, caraway seeds, and olive oil, and continue kneading until it has all been incorporated.
Form the dough into a ball and put it back into the bowl (or a clean bowl, if you prefer) drizzle a little olive oil over it to coat, and cover the bowl with plastic wrap. Set aside to rise until the dough has doubled in size, about an hour.
Sprinkle some cornmeal on a baking sheet and preheat your oven to 350 degrees.
Sprinkle a little flour on your work surface and knead the bread briefly, then form it into your desired shape. I went with an oval loaf.
Cover the dough with plastic wrap and set aside to rise until doubled, about 30 minutes.
Slash the loaf as desired and bake at 350 degrees for about 35 minutes, until nicely browned.
This has been submitted to Yeastspotting.
Let the bread cool completely on a wire rack before slicing.