>From:
>Subject: dark rye bread?
>Date: Mon, 6 Oct 2003 05:39:12 -0400
>
>
"Mary Laird" <mary.laird@comcast.net> asked:
>Is there a good recipe for a dark, chewy rye bread with a hard crust?
Maybe:
Seeded Onion Rye
Makes 2 approximately 1 1/2 lb. loaves
Soaker:
125 g (4 oz.) cracked rye or rye meal
125 g (4 oz.) warm water
Pre-ferment:
125 g (4 oz.) rye sour
125 g (4 oz.) water
200 g (7 oz.) high gluten white flour
Dough:
Soaker (all)
Pre-ferment (all)
250 g (8 oz.) high gluten white flour
75 g (2 1/2 oz.) rye flour
10 g (1/4 oz.; one packet) yeast
15 g (1/2 oz.) salt
25 g (1 oz.) brown sugar
colorant(s) (cocoa powder, molasses, caramel coloring) to preference (optional)
175 g (6 oz.) water
50 g (2 oz.) roasted onions
25 g (1 oz.) caraway seeds
10 g (1/2 oz.) charnushka seeds
cornmeal (or polenta) for sprinkling
an egg (for egg wash)
Combine soaker ingredients. Allow to stand at room temperature 8 hours or
overnight.
Combine well pre-ferment ingredients. Allow to stand at room temperature 6
to 8 hours or overnight - until pre-ferment has fully risen and just begun
to fall back.
Once soaker and pre-ferment are ready, combine them in bowl of heavy duty
mixer with flours, yeast (preferably instant), salt, brown sugar,
colorant(s) (if using) and most of the water. (For ease of mixing, tear
pre-ferment into rough 1 or 2 inch chunks first.) Mix at lowest speed to
incorporate (approximately 3 to 4 minutes), scraping down sides of bowl
once or twice, if necessary. Increase speed to medium low and mix for
another 3 to 4 minutes until a sticky dough forms. Add onions and seeds at
this point, and mix on low until incorporated. Complete mixing at medium
high speed for another 3 to 4 minutes, adding water or flour as
necessary. Finished dough should be moderately sticky, with a slight gloss
and elastic feel. If dough seems too sticky, sprinkle some additional
flour and knead for a minute or two to incorporate.
Turn or scrape dough out to a lightly floured work surface. If dough is
too sticky or is batter-like, sprinkle additional flour on top and knead to
incorporate. (Do not add too much; rye dough is always going to be
somewhat sticky.) Form dough into a rough ball and place into a lightly
oiled bowl, turning dough in oil to coat all over. Cover bowl with plastic
wrap. Allow to rise either at room temperature (1 1/2 to 2 1/2 hours) or
in refrigerator (6 to 8 hours or overnight) until about doubled. If you
are not ready to make the bread once the dough is doubled, deflate and
allow to double again at room temperature.
Preheat oven to 375F.
Once dough is fully risen, remove plastic from bowl and pat any excess oil
off dough with a paper towel. Turn out to lightly floured work surface
and divide dough into two equal, roughly square or rectangular
pieces. With hands, flatten and, if necessary, shape each piece of
dough. To form each loaf, fold the dough over on itself in thirds, as one
would fold a business letter. Pinch seam that forms to seal the bottom of
the loaf. Then, tuck and press ends under the formed loaf to seal the
ends. Roll the loaf back and forth on the work surface to finish sealing
and elongate. (If the dough "fights back", allow to rest for a few minutes
before finishing this step.) The finished loaves should look like 10 to 12
inch cylinders with rounded ends, seam on the bottom.
Gently place each loaf on a baking sheet lined with parchment paper that
has been lightly sprinkled with cornmeal (or polenta) or a nonstick baking
sheet liner, such as a Silpat, with or without the cornmeal (or polenta) on
it. Cover with a floured linen towel or lightly oiled plastic wrap. Allow
to rise at room temperature or a little warmer for 45 minutes to an hour,
or until the loaves have not quite doubled in bulk.
Brush each loaf all over with an egg wash consisting of one egg plus 2
Tablespoons of water beaten together. Slash each loaf with a lame (or
scalpel blade or extremely sharp knife) width-wise at each end and the
middle and immediately place in oven. Bake 35-40 minutes at 375F until
loaves are very dark and internal temperature is at least 190F. Turn off
and vent oven and allow loaves to remain for another 5 minutes. Remove
loaves carefully from baking sheet to cooling rack and allow to cool
thoroughly before eating.