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Crusty Rye Loaf Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 02 May 2022 20:05:11 -0700
v122.n015.2
* Exported from MasterCook *

                           Bread, Crusty Rye Loaf

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fatfree                         Grains
                 Hand Made                       Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Sponge:
   2 1/4            tsp  active dry yeast
      2/3           cup  warm water -- (100 to 110F)
      1/2           cup  rye flour -- medium
      1/4           cup  bread flour
                         Bread:
   2               cups  bread flour
      1/2           cup  rye flour -- medium
      1/2           cup  water
   2          teaspoons  caraway seeds
   1 1/4      teaspoons  salt
   2        tablespoons  bread flour
                         Cooking spray

This bread is a great choice for corned beef, roast beef, or pastrami 
sandwiches slathered with grainy mustard and topped with Swiss 
cheese. The sponge can be made ahead and refrigerated for up to 24 
hours, but bring it back to room temperature before making the bread. 
For a unique presentation, you can monogram the bread: Cut a 1/2" 
wide initial into parchment paper, then place the stencil on the loaf 
and sift several tablespoons of flour over the initial. Remove the 
stencil and bake the loaf as directed.

To prepare sponge, dissolve yeast in warm water in a large bowl; let 
stand 5 minutes. Lightly spoon 1/2 cup rye flour and 1/4 cup bread 
flour into dry measuring cups; level with a knife. Add 1/2 cup rye 
flour and 1/4 cup bread flour to yeast mixture, stirring with a 
whisk. Cover and let stand in a warm place (85F), free from drafts, 2 hours.

To prepare bread, lightly spoon 2 cups bread flour and 1/2 cup rye 
flour into dry measuring cups; level with a knife. Add 2 cups bread 
flour, 1/2 cup rye flour, 1/2 cup water, caraway seeds, and salt to 
sponge; beat with a mixer at medium speed until smooth.

Turn dough out onto a lightly floured surface. Knead until smooth and 
elastic (about 10 minutes); add 2 tablespoons bread flour, 1 
tablespoon at a time, to prevent dough from sticking to hands.

Shape dough into a round loaf; place loaf on a baking sheet coated 
with cooking spray. Cover and let rise 1 1/2 hours or until dough has 
doubled in size. (Press two fingers into dough. If indentation 
remains, the dough has risen enough.)

Preheat oven to 425F.

Uncover and pierce loaf 1" deep in several places with a wooden pick. 
(Stencil an initial on bread, if monogramming.) Bake at 425F for 30 
minutes or until loaf is browned on bottom and sounds hollow when 
tapped. Let stand 20 minutes before slicing.

Cal 131, Fat 0.7g, Carb 27g, Sod 246mg, Fiber 2g, Pro 4g

S(Internet address):
   https://www.myrecipes.com/recipe/crusty-rye-loaf
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 131 Calories; 1g Fat (4.7% 
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 224mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fat.

NOTES : 2020 - 0201