* Exported from MasterCook *
Loaf, Seeded Rye
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups rye flour -- (16 oz.)
3 1/4 cups tap water -- plus (1 lb. 12 2/3 oz.), heated to 115F
1/3 cup tap water
1/4 tsp. active dry yeast
2 1/4 cups bread flour -- (12 1/3 oz.)
1 1/2 tsp. kosher salt -- (3/8 oz.)
Canola oil -- for greasing bowl
1/4 cup sunflower seeds -- or sesame seeds,
pumpkin, cracked wheat or rye (any combo), mixed together in a bowl
1/2 cup ice cubes
Dark and deeply flavored from a rye sourdough starter that's made 10
days in advance, this earthy loaf is easily customizable depending on
what seeds and grains you have on hand and want to add to the dough.
In a bowl, stir 1/2 cup rye flour, 1/4 cup water, and yeast until a
smooth paste forms. Cover with plastic wrap, and let sit for 24
hours. Repeat this process for the next eight days, adding the same
amounts of rye flour and water, to make starter (which you can keep
alive, in the fridge, by adding the same amounts once weekly.
On 10th day, place 1/4 cup starter in a bowl. Stir in 1/2 cup rye
flour and 1/3 cup water until smooth to create sourdough culture for
this loaf. Let sit for 8 to 24 hours.
Uncover culture, and add remaining 1 cup rye flour and 1/2 cup water,
along with bread flour, salt, and half the seed mix. Stir until dough
forms; let dough sit for 20 minutes. Transfer to a floured work
surface; knead until smooth and elastic, about 10 minutes. Transfer
to a greased bowl; cover with plastic wrap. Place in a cold oven; let
sit until slightly inflated, about 1 hour. Transfer to a work surface
and flatten. Fold top and bottom edges toward middle. Return dough to
bowl, seam side down; cover, and return to oven. Let sit until
doubled in size, about 3 hours.
Transfer dough to surface. Positioning your hands on outside edge of
dough, rotate dough over surface to form a taut dome, pinching edges
underneath. Transfer, seam side up, to a floured kitchen towel in a
colander. Cover loosely with plastic wrap; let sit until doubled in
size, about 3 hours. One hour before baking, place a cast-iron
skillet on bottom rack of oven; position another rack above skillet;
place a baking stone on top of it. Heat to 400F.
Invert dough onto a parchment paper sheet on a rimless baking sheet.
Spray with water, and cover with remaining seed mix. Using a razor,
slash a hash tag pattern in top of dough. Using paper, slide loaf
onto stone. Place ice in skillet. Bake until dark brown, about 1
hour; let cool before serving.
Yield: approx 10 slices
Source:
"The recipe first appeared in Saveur magazine May 2012 issue
along with William Alexander's story American Bread."
S(Internet Address):
"http://www.saveur.com/article/Recipes/Seeded-Rye-Loaf";
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Per Serving (excluding unknown items): 349 Calories; 3g Fat (8.6%
calories from fat); 10g Protein; 70g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 288mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat.