Dark Rye Bread Recipe for Joyce:
1 tablespoon active dry yeast
3 tablespoons Lora Brody's Sour Dough Bread Enhancer ( email
blanche007@aol.com for a free sample)
3 tablespoons unsweetened cocoa
2 cups all purpose unbleached white flour
1 cup medium rye flour
2 1/2 teaspoons salt
1/2 cup altus*
1 cup warm water or extra to make a soft, smooth ball of dough after the
first 5-7 minutes of kneading
4 tablespoons corn meal
1/3 cup vegetable oil
2 tablespoons black strap molasses
1 egg white mixed with 2 tablespoons water
caraway seeds
Place all the ingredients except the egg white and seeds in the bread machine
and program for DOUGH using the Whole Wheat Setting if available. Watch the
dough forming during the first few minutes of the kneading cycle, adding
additional water or white flour as needed to form a smooth, moist, supple
ball. At the end of the final cycle, remove the dough to a lightly floured
work surface.
To complete:
Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a low,
round loaf, cover with a damp cloth and allow to rise in a warm place until
doubled in bulk. Preheat the oven to 375F with the rack in the center
position. Glaze with the egg wash and sprinkle with the seeds. Bake for
30-45 minutes or until the bottom sounds hollow when tapped and the top crust
is quite firm, or until the internal temperature of the loaf is 190° on an
instant read thermometer.
* Make the altus 24 hours in advance: cover several slices of stale rye
bread with water. Leave, covered, at room temperature for 12 hours, then
drain off excess water and refrigerate.
____________
Lora Brody
Author of:
Bread Machine Baking,
Pizza, Focaccia, Filled and Flat Breads From Your Bread Machine - Perfect
Every Time
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