Monday, June 2, 2014

Whole Wheat Rye Loaf

                

                   I've been taking baby steps towards the rye flour. I must confess that rye bread in combination with caraway seeds is something that makes my eye twitch. I don't really care for the aniseed like flavor of caraway and find rye bread as a whole almost to strong to enjoy. I don't know why I am now working towards liking it. It's not like there isn't a bazillion other breads out there that are screaming for my attention..but here I am anyway..posting a very baby step like recipe towards rye. I have another one to share with you soon..a full on step towards it that really wowed my gang over.

This is a super easy recipe with only 1/2 cup of rye..I told you it was a baby step! So come along and bake with me if you aren't a fan of rye and maybe together we can work towards semi liking it.

Whole Wheat Rye Bread

1-1/4 cups Warm Water
1 tsp. Active Dry Yeast
1/2 tsp. Sugar
1-1/2 cups Whole Wheat Flour
1/2 cup Rye Flour
1-1/2 tsp. Salt
1-1/2 to 1-3/4 cups Bread Flour
1 tsp. Cornmeal

In a large bowl, stir together the warm water,yeast and sugar until yeast is dissolved. Stir in whole wheat flour and rye flour with a whisk until the mixture is nice and smooth. Cover the bowl and let stand in a warm spot for 1 hour,or until mixture is bubbly and has doubled in size.

Stir in salt and 1-1/2 cups of the bread flour,gradually adding additional bread flour as needed to make the dough easy to handle. Place dough on a lightly floured surface and knead for 10 minutes or until dough is smooth and springy ( You can also use a kitchen aid mixer with the dough attachment..knead for 5 minutes on speed 4 or until dough is smooth and springy). Grease a large bowl with oil and place dough ball in bowl turning once to coat. Cover bowl and allow to rise in a warm spot for 1 hour or until doubled in size.

Line a cookie sheet with parchment paper and sprinkle the center with cornmeal. Gently deflate the dough and shape into a tight round ball on a lightly floured surface. Place on prepared sheet and press dough to flatten ever so slightly. Cover with a tea towel and let rise in a warm place 45 minutes or until doubled in size.

Meanwhile,about 30 minutes before baking,place a pizza stone into the oven and preheat to 425 or 220 celcius.

Using a small strainer,sprinkle 1 teaspoon bread flour over the top of dough. Using a serrated knife,cut 4 ( 1/4 inch deep) slashes on top of loaf,then make 4 diagonal cuts to create crisscross pattern ( or slice however you like). Slide dough and parchment paper from cookie sheet onto pizza stone.

Bake 25-30 minutes or until crisp golden brown and bottom sounds hollow when tapped. Cool completely on wire rack,about 1 hour.

** If you don't have a pizza stone then go ahead and bake it on the cookie sheet**

Yield: 1 Loaf
Source: Betty Crocker The Big Book of Bread