Caraway Rye Loaf

facebook.com

falam14414

Caraway Rye Loaf

1 ¼c +1 Tbsp water

1 ½ tsp sugar

1 ½ tsp salt

1 ½ tsp oil

1 ¾ c dark rye flour

1 ¼ c all purpose flour

1Tbsp caraway seeds

1 Tbsp gluten

1 tsp traditional yeast

Combined into my machine on dough cycle and hit start. Checked it at the 10 minute mark and added water, but the recipe is adjusted. 90 minutes later I kneaded it with a bit of flour, shaped and put it on greased parchment on a cookie sheet. Covered it with a greasy sheet of waxed paper, warmed the oven a little and let it rise for about 40 minutes. It passed Susy Wagner's poke test, so while the oven heated to 350° I brushed it with egg white wash and scored it diagonally about 1/2" deep in 4 places. Baked for about 35 minutes. Combined into my machine on dough cycle and hit start. Checked it at the 10 minute mark and added water, but the recipe is adjusted. 90 minutes later I kneaded it with a bit of flour, shaped and put it on greased parchment on a cookie sheet. Covered it with a greasy sheet of waxed paper, warmed the oven a little and let it rise for about 40 minutes. It passed Susy Wagner's poke test, so while the oven heated to 350° I brushed it with egg white wash and scored it diagonally about ½" deep in 4 places. Baked for about 35 minutes.

It's a bit fluffier than I expected but I'm very happy with the results.

The recipe was originally for French white bread, then part whole wheat, but it has morphed, like my recipes do.

I've been wanting to try rye bread and found dark rye flour at a bulk store. I googled and found it would need additional gluten. I also added ¼c of water at that 10 minute mark. That surprised me. We enjoyed it alongside a beef stew for dinner tonight. What's left is almost cool.

Directions at facebook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer