* Exported from MasterCook *
Bread, Turmeric-Basil Rye
Recipe By :Colleen Graham
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted Sandwiches
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup warm water -- (179g)
2 1/4 teaspoons active dry yeast -- (1 package)
1 teaspoon salt
1 1/2 tablespoon sugar
1 tablespoon olive oil
1 tablespoon vegetable shortening
1/2 cup milk -- (139 g)
3 1/2 cups all-purpose flour
3/4 cup whole grain rye flour -- (100g)
1 tablespoon basil
1 teaspoon turmeric
The beauty of this recipe is that it's just as easy as any white
loaf. The flour has simply been divided to find a good balance
between white flour and a whole grain rye flour. You get the benefits
of a darker bread, without the need for any special ingredients like
the sourdough starters that are common in other rye bread recipes. As
an extra bonus, this recipe enjoys the light flavoring of turmeric
and basil. The turmeric adds a very faint ginger-pepper flavor and
gives the bread a light yellow color. Similarly, the basil adds a
nice herbal taste.
Prep: 2 hrs
Cook: 40 mins
Total: 2:40
Servings: 10
Makes: 1 loaf
In a large mixing bowl, add the warm water. Slowly add the yeast,
stirring constantly until it is completely dissolved.
Mix in the salt, sugar, olive oil, shortening and milk.
Stir in 1 1/2 cups (200g) white flour, along with all of the rye flour.
Add the basil and turmeric.
Continue adding white flour 1/4 cup at a time and stirring it in
until the dough follows your spoon around the bowl and it can be
kneaded by hand (about 1/2 cup flour total).
Place dough on a lightly floured board and knead for 10 minutes. Add
more flour as needed - no more than 1/8 cup at a time - by generously
sprinkling it on the dough and board when the dough becomes too wet
and sticky to work. You will use more flour at first and less toward
the end. Add only as much flour as needed to get a silky-textured
dough that bounces back when poked. This should be around 3/4 to 1
cup in total.
Grease a clean mixing bowl with spray oil, place the kneaded dough
inside, then flip it over so it's greased on both sides.
Cover with a towel and let it rise for 1 hour.
Prepare the Loaf:
While you certainly can place this bread into a loaf pan, there is no
need for it. These steps are written for a free-form loaf that can be
baked on any flat baking pan. The resulting bread will have the look
of an artisanal bread from the bakery and can be used just like any
other loaf. Your sandwiches won't have that signature shape, but it
tastes the same.
Punch down the dough and turn it out onto a lightly floured board.
Gently shape it into a mound, cover with a towel, and let it rest for
15 minutes.
Gently knead the dough for about 1 minute until it becomes more of
solid ball. If needed, add just a sprinkling of flour to keep the
dough from sticking to the board and your hands.
To shape the loaf, roll out the dough to about 1 1/2" thick (two
times with the rolling pin, with one flip in between is just about perfect).
Beginning on one of the long sides, roll the dough up like a jelly roll.
Pinch the bottom and end seams closed. If the dough is a little too
dry, dip your fingers in water and try pinching again.
Place the loaf on a greased baking sheet and cover with a towel.
Allow the bread to rise for 30 minutes, cutting three slashes on the
top after 10 minutes.
Bake the Bread:
If your oven has a convection option, use it to ensure the bread gets
evenly baked. For this, the oven temperature should be 350F (if your
oven doesn't convert it automatically) and the cooking time should not change.
Preheat the oven to 375F.
Bake the bread for 40 minutes, or until the crust is golden brown.
Allow the bread to cool for a couple hours before slicing or storing it.
Substitutions and Variations:
This bread recipe also works very well with whole wheat flour and you
can use the same amount as indicated for rye flour. Also, you can use
either all-purpose or bread flour. Bread flour contains extra gluten,
which will help the bread rise, but a perfectly good loaf can be
achieved with regular all-purpose flour.
Have fun using this recipe to play around with other combinations of
herbs and spices, or skip them completely for a simple rye bread.
Oregano, chives, thyme, and rosemary are good choices for herbs and
can be added a pinch at a time. Fresh herbs also work well when you
have them, just be sure to chop them as finely as possible. For
spices, try paprika.
If by chance, you forget to add the herbs and spices, they can be
added anytime during the first round of kneading. Do be careful as
turmeric can stain your clothes, but it does wash out rather easily.
Storing the Bread:
Since this bread recipe includes a dark flour and has no
preservatives, it is important to store it properly. At room
temperature, it will keep for about two days. Slice what you think
you will eat in that amount of time and store the excess in the freezer.
To freeze bread, wrap the loaf in plastic or freezer wrap and store
it in a plastic freezer bag. When you need more, allow about 30
minutes to one hour for it to thaw out before slicing. Storing bread
in the refrigerator is not recommended as it can dry it out rather quickly.
S(Internet address):
"https://www.thespruce.com/turmeric-basil-rye-bread-recipe-4153396";
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Per Serving (excluding unknown items): 229 Calories; 4g Fat (14.6%
calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber;
2mg Cholesterol; 221mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : This recipe can be used for any of your favorite ways
to serve bread. It's great for a sandwich at lunch; is a nice side
with dinner when topped with whipped butter; and it makes amazing
grilled cheese. It's also surprisingly tasty when used for sweeter
meals, like peanut butter and jelly sandwiches or French toast.
NOTES : 2018 - 0306