I've been busy. I've been in a real sandwich kind of mood, so I needed lots of bread. I also plan on doing pasta and soup this cold week- whats better to enhance it all than bread? A crapload of bread! I made so many different loaves- I'm excited.....and full. I'm going to have to split these posts so you don't lose focus, as I know you all can't concentrate on one thing for more than a few minutes whilst on the internets... My first loaf was a rye bread. It was also my first experience with making a rye. I think this recipe was off of
food.com. Kneading was tough, and I didn't think it would rise. Well, the first rise was not quite enough as the recipe called for twenty minutes and it had not yet doubled in size- so I let it go an hour and then ninety minutes on the second rise. They were beautiful. 30 minutes at 400 degrees.
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| Balls. |
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| Look at all that grain! | |
The smell was faint, until I cut into one. The caraway seed threw that familiar rye scent in my face, and I thought it was perfect. The crumb was extremely tight and it cut really well. I did worry that it wasn't cooked long enough, as it was too moist in the center, then I realized that it hadn't even been two minutes since I pulled it from the oven. Add to that- the
tappy-tap test confirmed it. Next time, a full 10-15 minute wait will prelude my slicing.
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| omg omg omg. |
I decided to make a sandy sando sammy sammich and eat it while it was still warm. Pastrami, pepperoni, peppery white cheese, and some pickles I sliced up. A little horseradish went a long way and was amazing with the rye.
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| WINNING. |
Here's the recipe:
Directions:
In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
Add to dry mixture.
Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
Beat 3 minutes at high speed.
Then by hand, stir in enough rye flour to make a soft dough.
Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
Cover, and let rest 20 minutes. (I went 60)
Punch down dough.
Divide in half.
Shape into 2 round or oval loaves on greased baking sheets.
Brush with small amount of cooking oil.
Slash tops with knife. (I didn't do this, but I may next time.)
Cover; let rise until double (45-60 minutes). (I went 90)
Bake at 400 degrees for 25-30 minutes.
Remove from baking sheets, place on racks to cool.
Some things to consider for this recipe:
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