The interior of this baked rye bread is fluffy and tender, while the outside is crisp. The addition of caraway seeds is optional. Perfect for grilled cheese, reubens, and other sandwiches!
Ever since I’ve known George, he’s been a dedicated baker of loaves of bread. Whenever I went to see him at his house in Carlisle, Massachusetts, he always had a loaf of rye bread cooling on the counter.
The last time George came to see me in Carmichael, I put him to work by asking him to demonstrate how he bakes rye bread.
Just what is rye bread?
Bread prepared using rye flour is called “rye bread.” Adding more or less rye flour to a recipe calls for an earthy taste to be balanced by the other flours. Molasses and cocoa powder are common ingredients used to improve the appearance and taste of rye bread. The addition of caraway seeds enhances the unique taste.
A 100% rye loaf may be created, but it will be rather thick and dense. Mixing rye flour with bread flour creates a better gluten structure inside the dough, resulting in a lighter loaf with strong rye taste.
What about this loaf of bread from George in particular? I thought it was fantastic. Fragrantly mild, the inside is delicate yet the outside is crisp. Given that my dad doesn’t like for caraway seeds, we left them on the shelf. They are delicious, and I want to use them in the bread the next time I bake.
What’s the Best Way to Master Baking Bread? Direct contact!
In my opinion, reading about how to bake bread is not a practical way to master the skill.
Having firsthand experience and guidance from an expert who can say, “See? The dough is at an ideal consistency now.” Making bread is an acquired skill that requires regular practise. Better breadmaking skills may be developed with practise.
Methods for Appreciating Rye Bread
For a proper Reuben or a traditional liverwurst sandwich with pickled onions, rye bread is, of course, necessary. For a grilled cheese sandwich, there is no better bread.
Do you have any stale rye bread sitting around? Make bread crumbs and store them in the freezer for later. They are great in this Hot Reuben Dip, on salads, and in casseroles.
Rye bread preservation by freezing
Rye bread stored in a paper bag may be preserved for many days at room temperature. Use a plastic bag to keep it fresh for a few more days.
Similarly, rye bread is excellent for long-term storage in the freezer. You may keep it in the freezer for up to three months if you cover it in plastic wrap and aluminium foil beforehand. Bring to room temperature and then reheat in the oven.
Is Bread Making Your Happy Place? Test Out These Dishes
Breads prepared with whole wheat, potatoes, anadama, rosemary focaccia, and Irish brown
Rye Bread Baked From Scratch
- The equivalent of 4 1/2 teaspoons (16 grammes) of active dry yeast (2 packages).
- 2 1-and-a-half cups of hot water (just barely warm to the touch)
- 34 cup molasses (regular, NOT blackstrap)
- Caraway seeds, about 2 tablespoons (optional)
- 1.5 grammes of salt
- One-fourth cup of oil from vegetables
- a quarter cup of cocoa powder (unsweetened)
- To make 2 cups of rye flour:
- 5 cups all-purpose flour
1. Dissolve the yeast
The yeast should be dissolved in the molasses-sweetened warm water. Use a big metal basin to hold the yeast and sugar mixture.
2. Make the Dough
Combine the yeast, water, salt, oil, cocoa powder, caraway seeds, 2 cups of rye flour, and 2 cups of bread flour in a large mixing bowl and stir with a wooden spoon after each addition.
If the dough is too sticky to combine with a wooden spoon, add more bread flour, a cup at a time, until the mixture is no longer sticky. Flour a big, clean, flat surface with half a cup and place the dough on.
3. Knead the dough
it by pushing down on it with the heel of your hand, extending it, twisting it a quarter turn, bringing it back toward you, and repeating the process. If the dough is too sticky, knead in some more bread flour. Knead the dough for about 7 minutes, or until it is silky and pliable.
4. Let the dough rise
Allow the dough to rise by coating it with oil and placing it in a big basin.
Wrap the bowl with plastic wrap or cover it with a moist towel. Leave out for 1 to 1 1/2 hours at room temperature to rise until twice in size.
5. Divide the dough
To divide the dough, deflate it slightly by pressing down on it after it has risen. Remove the dough from the bowl and place it on a lightly floured board. Knead it for a few turns and then cut it in two using a sharp knife.
6. Shape the loaves
Form the loaves by forming a loaf from each half. If baking in pans, grease 8×4-inch bread loaf pans; if baking directly on a baking stone, place dough loaves on a flat baking sheet or peel dusted with corn meal. Use plastic wrap or a moist towel to cover.
7. Let the loaves rise
Bread should be allowed to rise for a second time, but this time for just 30 to 45 minutes, or half the time required for the initial rising. If you’re using a loaf pan, the dough should just reach the top.
8.Heat the oven
Preheat the oven and, if using a baking stone, slide it into the oven to become hot. Before putting anything in the oven, be sure it has been preheated to 350 degrees for at least half an hour.
9.Bake the loaves
If you’re baking the loaves on a stone instead of in a pan, score the top of the dough many times before placing it in the oven.
Start baking some bread. The initial 10 minutes of baking time are crucial, so spritz the dough with water if you have a mister. Put it in the oven for 40-50 minutes. When you tap a slice of bread, it should sound hollow.
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