adapted from All Recipes. Makes 2 loaves, can easily be doubled. Ingredients - 1 1/8 tsp. active dry yeast (or, 1/2 of a .25 ounce package)
- 2 cups warm water (110-115 degrees)
- 3 tbsp. sugar
- 1 tbsp. caraway seeds
- 1 tsp. salt
- 1 1/2 cups rye flour, plus extra for shaping the loaves
- vegetable or canola oil, to grease the bowl
- 3 cups unbleached bread flour (all-purpose will work just fine as well), plus extra for kneading
- 1 egg + 1 tsp. water, lightly beaten
- 2 tsp. caraway seeds, to top the bread (optional)
Method: - In a medium bowl, add warm water, yeast, and sugar. Give it a quick stir and let sit (proof) for 10 minutes.
- Add the 1 tbsp. caraway seeds, salt, rye and bread flours. Stir until just combined and the dough holds together.
- Lightly flour a clean surface and turn dough out. Adding extra bread flour as necessary, knead dough until smooth and elastic, about 8 - 10 minutes.
- Grease a large bowl. Add the kneaded dough to the greased bowl and turn to coat with oil. Cover with a clean dish towel and let rise in a warm place for an hour, or until doubled in size. I find putting the bowl in an oven with the light on (but NOT the oven) is a nice warm spot.
- Grease a large baking sheet or cover in parchment paper. Once doubled, divide dough in two halves. Form each half into a rustic loaf, about 3 inches in width and height and 10 inches long.
- Put the loaves on the baking sheet and cover with dish towel. Return to the warm place for another 30 minutes or so. The loaves should double in size again.
- Once risen, pre-heat the oven to 400º [if your loaves are rising in the oven, make sure to remove them before preheating].
- Cut 3 diagonal slashes in the top of the bread, evenly spaced. Brush egg and water mixture over the top of the loaves. If using, sprinkle 1 tsp. of caraway seeds over each loaf.
- Bake for 30-35 minutes, rotating pans after 15 minutes, until browned. Cool on wire racks.
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