* Exported from MasterCook *
Bread, Rustic Rye 1
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MIX:
1 1/4 cups warm water -- (105-115F)
1 Tbsp. light brown sugar
2 1/4 tsp active dry yeast
1 Tbsp. canola oil -- or vegetable oil
COMBINE:
2 cups bread flour
1 1/4 cups medium rye flour
1/4 cup instant potato flakes
1 Tbsp. caraway seeds
2 tsp. kosher salt
1 tsp. onion powder
With little to no effort, you can bake a loaf of homemade bread with
the best of them. But why bother baking bread with all of the great
artisan loaves on the market these days? Besides the feeling of
accomplishment, as well as the wonderful smells wafting through the
house, it's actually hard to find a decent loaf of bakery-fresh rye
bread. Commercial rye breads are massproduced and they're usually
made with processed white rye flour and artificial caraway flavoring,
so they don't taste that great and have very little food value.
When it comes to baking rye bread though, a few things differ from it
and wheat dough. Rye doughs are stickier, softer, and more difficult
to handle than stronger wheat doughs. They have a higher ash content
(a measure of mineral content) than wheat, which encourages rapid
yeast activity. Consequently, rye doughs ferment faster than wheat
doughs. And because rye flour has less gluten, it could potentially
overproof because it can only support a certain amount of rising
before it collapses. To prevent this from happening, and for added
structure, supplement with bread flour.
After shaping the loaf, keep a careful eye on the final proofing and
don't expect the dough to puff up like wheat dough does. Put the loaf
in the oven when it's slightly underproofed to get the most ovenspring.
Tip: Adding potato flakes helps create a softer loaf of bread, while
caraway seeds and onion powder flavor it.
Glass loaf pans conduct heat well, help with browning, and allow you
to actually see an entire loaf as it bakes.
For a bouleshaped loaf, form the dough into a tight round ball after
the first rise. Let it rise again until it doubles in size, 1?2
hours, then slash the top and bake it.
Total: 1 hour + rising
Makes: 1 loaf
Mix water with brown sugar and yeast; let proof until foamy, 5
minutes. Mix in oil.
Combine bread flour, rye flour, potato flakes, caraway seeds, salt,
and onion powder in the bowl of a stand mixer fitted with a dough
hook attachment. Add yeast mixture and mix on low speed until a dough
forms and no streaks of flour remain, 2 minutes. Increase speed to medium.
Knead dough in stand mixer until smooth and elastic, 10 minutes.
Dough will be sticky. If dough seems unmanageable, add 1-2 Tbsp. more
bread flour and knead until incorporated. Transfer dough to a lightly
oiled bowl, cover with plastic wrap, and let rise in a warm place
until doubled in size, about 1 hour.
Turn dough onto a lightly floured surface, shape into an 8" loaf, and
place into an 8 1/2x4 1/2" glass (Pyrex) loaf pan. Cover loaf with
plastic wrap coated with nonstick spray; let rise until above the
edge of the pan, 1 to 2 hours.
Preheat oven to 350F with rack in lowest position. Bake bread until
golden brown and a thermometer inserted in the center registers 190F,
30 to 35 minutes.
Transfer bread to a rack; let cool 5 minutes. Turn bread out onto
rack and let cool completely.
Cal 144, Fat 2g, Carb 27g, Sod 325mg, Fiber 2g, Pro 4g
Source:
"Cusine at Home, Issue 125, Oct 2017"
S(Internet address):
cusineathome.com
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Per Serving (excluding unknown items): 141 Calories; 2g Fat (11.6%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1031