* Exported from MasterCook *
Bread, Layman's Rye
Recipe By :
Serving Size : 0 Preparation Time :0:45
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups stone-ground dark rye flour -- preferably
Bob's Red Mill brand
2 1/4 cups bread flour -- plus more for dusting
1 cup lukewarm water -- plus
1 tablespoon lukewarm water
1 cup strained juice from a jar of cornichons or
dill pickles -- at room temperature
2 1/4 teaspoons active dry yeast -- (1 packet)
2 teaspoons sugar
1 teaspoon salt
vegetable oil -- for greasing
1. Preheat the oven to 350F. On a rimmed baking sheet lined with
parchment paper, thinly spread the rye flour. Toast for about 16
min, stirring every 4 min, until fragrant and just slightly
darkened. Let cool.
2. In the bowl of a standing mixer fitted with the dough hook,
combine the toasted rye flour with the 2 1/4C of bread flour, the
water, cornichon juice, yeast, sugar and salt. Mix at low speed
until well combined, about 1 min. Increase the speed to med and mix
until the dough just starts to pull away from the side and bottom of
the bowl, about 3 min; it will still be sticky and shaggy.
3. Meanwhile, lightly oil a large bowl. With oiled hands, shape
the dough into a ball and transfer to the oiled bowl. Cover loosely
with plastic wrap and let rise in a warm place for 1 hr; the dough
will rise only slightly.
4. Invert the dough onto a lightly floured work surface. Flatten
gently and fold the edge into the center. Invert and return the
dough to the oiled bowl. Cover and let rise in a draft-free place
until puffy, about 1 hr.
5. Lightly oil a 9 x 5" loaf pan. Invert the dough onto a lightly
floured work surface and flatten into a 10" square. Roll up the
dough to form a 10" log. Fit the loaf into the prepared pan, seam
side down, tucking the ends underneath. Press the dough gently into
the corners of the pan. Cover loosely and let rise in a warm place
until the dough is just above the rim of the pan and no longer
springs back to the touch about 2 1/2 hr.
6. Set a pizza stone on the second lowest rack in the oven and a
cast-iron skillet on the bottom of the oven. Preheat the oven to
400F for at least 30 min. Place the loaf pan on the pizza stone Add
1C of ice to the skillet and shut the oven. Bake for about 55 min,
until the bread is lightly brown on top and the bottom sounds hollow
when tapped; remove the skillet half-way through baking. Unmold the
loaf onto a rack and let the bread cool before slicing.
Makes one 9 x 5" loaf.
Source:
"Food and Wine, Feb 2013"
Start to Finish Time:
"6:00"
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Per Serving (excluding unknown items): 105 Calories; 1g Fat (5.3%
calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 120mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : 2013 - 0429