Wednesday, November 24, 2010

Medium Rye Seeded Bread

I wanted rye bread, so I made it. Simple as that.

One small gaffe in the making of this bread. I had the oven cranked up to high heat for another recipe, and although I turned it down before this one went in, I think it was a bit too high.

I should have waited a little longer, but the bread had risen enough, so it was go-time.

No problem. The bread was good. It cooked a little faster than usual, but I pulled it in time. I've adjusted the recipe instructions for what the timing should be for this loaf.

Medium Rye with Seeds

1 cup water
1 tablespoon honey crystals (or sugar)
2 1/2 teaspoon instant yeast
1 cup (3 1/2 ounces) pumpernickel flour
1 1/2 cups (6 3/4 ounces) bread flour
1 tablespoon caraway seeds
1 teaspoon salt
1 tablespoon olive oil

In the bowl of your stand mixer, combine the water, honey crystals, yeast, and pumpernickel flour. Set aside until it gets bubbly, about 10 minutes.

Add the bread flour and knead until the dough becomes elastic. Add the caraway, salt, and olive oil, and continue kneading until it is completely incorporated.

Cover the bowl with plastic wrap and set aside until doubled, about an hour.

Preheat the oven to 350 degrees and sprinkle some cornmeal on a baking sheet.

Flour your work surface and turn out the dough. Knead briefly, then form it into your preferred shape. Cover with plastic wrap and set aside until doubled in size, about 30 minutes. Slash as desired and bake until browned and done, about 40 minutes.

Cool completely on a rack before cutting.

This has been submitted to Yeastspotting.