Thursday, July 8, 2010

Buttermilk Rye Bread

This is a fairly lazy version of rye bread, and the result is a craggy, rustic loaf.

1 cup rye flour
2 cups bread flour
1 1/4 cups buttermilk
2 1/4 teaspoons instant yeast
2 tablespoons honey
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon caraway seeds (optional)

Put all the ingredients (except caraway seeds) into your food processor fitted with the correct blade for dough kneading, and process until the mixture comes together in a ball and cleans the side of the bowl. Add the caraway (if using) and process just until distributed. They don't have to be completely even, just mixed into the dough. You don't want to put the caraway in at the beginning, or you risk having the food processor break it up too much.

Drizzle some olive oil into a plastic bag and put the dough into the bag, making sure it's coated all over with the oil. put the bag in the refrigerator overnight. The dough will seem too sticky, but the flour will absorb a bit of the flour overnight and it will be firmer.

The next day, take the dough out an hour or so before you're ready to bake. Knead it a bit in the bag (you might need to open the bag to let the air out) and then set aside until it warms up and doubles in size, about 60-90 minutes

Flour your work surface, sprinkle some cornmeal on a baking sheet, and preheat your oven to 350 degrees.

Dump the dough onto your work surface knead it a bit, and form it into your desired shape. I went for a round loaf this time. Cover it with plastic wrap and set aside to double, about 30 minutes.

Chances are that the dough will crack on top on its own; if not, slash the loaf before baking.

Bake at 350 degrees for about 40 minutes, until nicely browned and the loaf sounds hollow when tapped.

Cool completely on a rack before slicing.

This has been submitted to Yeastspotting.

1 comment:

Mimi said...

I love the craggy surface. This sounds like a good light rye, I bet it made great sandwiches.

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