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Tuesday, December 1, 2009

Old World Rye Bread - Recipes To Rival (RTR)

Homemade bread...there isn't anything better than Homemade Bread!!! I've never baked much bread. One of my reasons for blogging was to be challenged to make recipes I normally wouldn't make. I was thrilled to see this month's Recipes to Rival was Rye Bread.

Since I am now the proud owner of a scale, I used the scale to measure my flour. So much easier than the standard cup measurement method. Also, for bread making so much more accurate! I did not make any changes to this recipe. Not being an experienced bread baker I wanted to follow it exactly. Of course, rye flour wasn't a staple in my kitchen. When I looked at my supermarket a couple of weeks ago, a 5 pound bag was a little pricey. Especially when you know you are buying it to make on specific recipe. I love the bulk section at Whole Foods, perfect when you only need a little of something.

Oh the smell of bread baking!!! This bread smelled especially wonderful, almost smelled more like a cake than bread.




I am so excited!! My bread turned out beautifully!!! The flavor and texture were wonderful! I am not a big fan of rye bread but this bread is a milder rye bread. I really enjoyed this bread. I will make this again. Thanks Recipes to Rival for helping me conquer my bread baking fears!




Old World Rye
A World of Breads by Dolores Casella, 1966

2 cups rye flour
1/4 cup cocoa
2 T yeast
1 1/2 cups warm water
1/2 cup molasses
2 tsp salt
2 T caraway seeds
2 T butter
2 1/2 cups white flour or whole wheat flour

Combine the rye flour and cocoa. do not sift.
Dissolve the yeast in 1/2 cup warm water.
Mix molasses, 1 cup warm water, salt, and caraway seed in large mixing bowl.
Add the rye/cocoa mix, the proofed yeast, the butter and 1 cup white flour or whole wheat flour.
Beat until the dough is smooth.
Spread the remaining flour on a breadboard and kneed it into the dough
Add more flour if necessary to make a firm dough that is smooth and elastic.
Place in buttered bowl and cover. Allow to rise until double (about 2 hours).
Punch dough down, shape into a round loaf and place on a buttered cookie sheet that has been sprinkled with cornmeal.
Let rise about 50 minutes.
Bake at 375 for 35 to 40 minutes.

My notes for this recipe: I used my kitchen aid. For the intial mixing, I used the paddle attachment. Once the ingredients were mixed together, I switched to the door hook. I kneaded this about 10 minutes.

2 comments:

  1. You know I'm a sucker for any bread recipe but this one especially catches my eye because of the rye and the whole wheat. Looks tasty!

    ReplyDelete
  2. you did such a great job on your first attempt at bread baking! maybe that's where i failed: not weighing and using cup measurements instead?
    anyway, love your enthusiasm!

    ReplyDelete

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