* Exported from MasterCook *
Bread, Nordic Whole-Grain Rye
Recipe By :Julia Moskin
Serving Size : 36 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Grains
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE STARTER:
1/3 cup buttermilk -- skyr or yogurt, at room temp, (85g)
2 cups medium rye flour -- (250g)
1/2 teaspoon active dry yeast -- (2g)
FOR THE GRAINS:
2 cups cracked rye berries -- or coarse rye meal, (340g)
1 cup sunflower seeds -- (170g)
FOR THE BREAD:
4 cups medium rye flour -- (400g)
4 teaspoons kosher salt -- or coarse sea salt, (20g)
3 tablespoons malt syrup -- or molasses (not blackstrap), (40g)
1/2 teaspoon active dry yeast -- (2g)
Scandinavian rye breads look nothing like the slices that clamp
together the sandwiches at your neighborhood deli in New York. Made
from whole grains and naturally risen, they are chewy, fragrant and
deliciously dark. With butter and cheese, or as the base for avocado
toast, they are amazingly satisfying. The taste and texture are
addictive, and many enthusiasts also appreciate that rye bread
contains more fiber and less gluten than wheat. This recipe, with a
small amount of yeast, is quicker than the truly ancient version,
which takes at least three days. Don't worry if the dough seems runny
and sticky: That is typical of rye bread, which needs lots of water
to soften the grain.
YIELD: 2 large or 3 medium loaves
TIME: 2 days
On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm
water with the buttermilk or yogurt. Whisk flour and yeast together,
add to the buttermilk mixture and use your hands to mix together
until sticky and moist; add more warm water as needed. Cover tightly
and set aside at cool room temperature overnight, or up to 24 hours.
Also on Day 1, soak the grains: Mix 4 cups cold water with the rye
berries (or meal) and sunflower seeds. Cover and set aside at cool
room temperature overnight, or up to 24 hours.
On Day 2, make the bread: Drain the soaked grains in a colander.
Measure 35 ounces/1,000 grams of the grains and place in a deep bowl.
Add 14 ounces/400 grams of the starter and mix well. (Any remaining
starter can be saved to use with other bread recipes.) Add the flour,
salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by
hand to combine. The dough should be grainy, but quite runny and wet,
almost like a thick batter. To achieve that texture, add cold water,
1/4 cup at a time, mixing after each addition. To test: When a
walnut-size piece of dough smeared on the rim of the bowl slides
slowly and smoothly down the inside, like a snail leaving a trail,
the dough it is wet enough.
Thickly butter 3 medium or 2 standard-size loaf pans. Divide the
dough evenly among the pans, filling them about half full. Cover and
let rise at room temperature until dough almost fills pans, about 2
hours. (Dough will not rise more during baking.)
Heat oven to 450F. Bake loaves for 10 minutes, then reduce heat to
360F and bake until firm and glossy brown, 80 minutes to 2 hours more
depending on size and moisture content of loaves. Let cool completely
in the pans before turning out. Bread freezes well, and lasts for at
least a week at room temperature, wrapped in paper.
The moisture content of the dough is tricky. An initial blast of heat
will help. Also, it's necessary to keep baking well after the
temperature hits 210F.
Review: My Norwegian mother-in-law puts the dough in a cold oven,
sets the temperature to 225F and lets it rise for 30 minutes. Then
she turns the temp up to 350F and lets the loaf bake until done (1 -
1 1/2 hours). Dense and delicious!
Review: Here's a helpful chart of pan sizes that I found:
http://www.joyofbaking.com/PanSizes.html
According to King Arthur and others, a "standard" loaf pan is 4 1/2
inches x 8 1/2 inches, and holds 6 cups. (two of them = 12 cups) A 4
x 8 pan holds 4 cups. (3 of them = 12 cups)
Source:
"Featured in: Rye, A Grain With Ancient Roots, Is Rising Again"
S(Internet address):
"https://cooking.nytimes.com/recipes/1018537-nordic-whole-grain-rye-bread";
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Per Serving (excluding unknown items): 134 Calories; 3g Fat (16.5%
calories from fat); 5g Protein; 25g Carbohydrate; 3g Dietary Fiber;
trace Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0716