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 Post subject: rye bread
PostPosted: Sun Mar 25, 2012 4:12 pm 
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Joined: Sat Jan 03, 2009 6:56 pm
Posts: 48
I am soooo hoping someone out there can help me. I cannot find my recipe for Dave's rye bread. If anyone has it, would you be kind enough to post it??

Thank you,
Janet


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 Post subject: Re: rye bread
PostPosted: Sun Mar 25, 2012 5:38 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Here ya go...

The day before, or three days before:

1 tsp instant yeast
2 c dark rye flour
1 1/2 c water (80-90º)
1 tb caraway seed (optional, but necessary to me)

Combine in a large bowl and mix thoroughly. Let rise overnight or (better) up to 3 days.

Bake day:

1 1/2 tsp instant yeast
1 1/4 c water (70º)
1 egg, lighlty beaten
1/4 c blackstrap molasses
1 tb caraway seed (optional)
1 1/2 tsp salt
3 tb oil
2 c dark rye flour
4 c bread or clear flour (approx.)

When ready to bake, stir the yeast, water, egg, caraway, molasses, oil, and salt into the sponge, along with the rye flour. Add 2 c bread flour, mix well, and set aside 15 or 20 min. to let the rye absorb it's quota of water(this will prevent it from becoming dry later on). Add the remaining bread flour 1 c at a time, and knead 6 or 7 min., or until smooth and elastic. This dough won't be as sticky as some ryes, due to the higher ratio of white to rye. When ready, drop the dough into a large oiled bowl and roll around to coat with the oil. Cover and let rise at room temp. 1 1/2 - 2 hrs. Punch down and let rest while greasing three 8 1/2 x 4 1/2 in. pans. Divide into thirds, shape into loaves, and place in pans. Spray with oil and cover with plastic wrap. Let rise 45 min., or longer - until more than double, and about 1/2 in. above edge of pan. (May also be made free standing-slash loaves 3 or 4 times each if free standing).

About 15 min. before loaves are ready, preheat oven to 375º. Bake 40 - 45 min. and cool on a wire rack. Enjoy!

P.S. I did an experiment one time with this recipe to compare bread flour, reg. unbleached, and first clear flour (the KIng Arthur type). The bread and clear definately did better, with both rising higher and staying there, with the clear doing just a little better in the final tasting, with a slightly better texture. Maybe not worth the quadruple price, but it was interesting to try once.


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 Post subject: Re: rye bread
PostPosted: Wed Jun 06, 2012 7:53 am 
Rye bread is made with a mixture of rye flour and wheat flour because rye flour by itself does not possess the chemical properties necessary to produce a leavened product. It tastes yummy and it can be considering healthy, you can choose rye bread. It taste wonderful but because it’s made from stone-ground, organic grains, the texture and flavor is superb.


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 Post subject: Re: rye bread
PostPosted: Wed Jun 06, 2012 8:45 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Welcome to the board Paul. Dave's recipe is excellent. If you're a baker, I suggest you give it a try!

Amy


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 Post subject: Re: rye bread
PostPosted: Wed Jun 06, 2012 11:16 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
Different Paul but interested. Is that (3 day) rise in the fridge?


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 Post subject: Re: rye bread
PostPosted: Wed Jun 06, 2012 12:07 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Nope. Room temp. Best rye you'll ever eat.

Amy


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 Post subject: Re: rye bread
PostPosted: Wed Jun 13, 2012 8:00 pm 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
I am finally making this... I am craving cream cheese and green olive sandwiches on rye. My question is: do the loaves freeze well?

_________________
-Becca


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 Post subject: Re: rye bread
PostPosted: Thu Jun 14, 2012 8:17 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Becca, I just finished up a batch creamed cheese & green olive on pumpernickle from one of our local bakeries. Soooooooooooooo good! I don't understand why nobody else in the family likes it. It used to be one of my mother's treats for her bridge club.

fitzie


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