* Exported from MasterCook *
Bread, Crusty Rye Loaf
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Sponge:
2 1/4 tsp active dry yeast
2/3 cup warm water -- (100 to 110F)
1/2 cup rye flour -- medium
1/4 cup bread flour
Bread:
2 cups bread flour
1/2 cup rye flour -- medium
1/2 cup water
2 teaspoons caraway seeds
1 1/4 teaspoons salt
2 tablespoons bread flour
Cooking spray
This bread is a great choice for corned beef, roast beef, or pastrami
sandwiches slathered with grainy mustard and topped with Swiss
cheese. The sponge can be made ahead and refrigerated for up to 24
hours, but bring it back to room temperature before making the bread.
For a unique presentation, you can monogram the bread: Cut a 1/2"
wide initial into parchment paper, then place the stencil on the loaf
and sift several tablespoons of flour over the initial. Remove the
stencil and bake the loaf as directed.
To prepare sponge, dissolve yeast in warm water in a large bowl; let
stand 5 minutes. Lightly spoon 1/2 cup rye flour and 1/4 cup bread
flour into dry measuring cups; level with a knife. Add 1/2 cup rye
flour and 1/4 cup bread flour to yeast mixture, stirring with a
whisk. Cover and let stand in a warm place (85F), free from drafts, 2 hours.
To prepare bread, lightly spoon 2 cups bread flour and 1/2 cup rye
flour into dry measuring cups; level with a knife. Add 2 cups bread
flour, 1/2 cup rye flour, 1/2 cup water, caraway seeds, and salt to
sponge; beat with a mixer at medium speed until smooth.
Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 10 minutes); add 2 tablespoons bread flour, 1
tablespoon at a time, to prevent dough from sticking to hands.
Shape dough into a round loaf; place loaf on a baking sheet coated
with cooking spray. Cover and let rise 1 1/2 hours or until dough has
doubled in size. (Press two fingers into dough. If indentation
remains, the dough has risen enough.)
Preheat oven to 425F.
Uncover and pierce loaf 1" deep in several places with a wooden pick.
(Stencil an initial on bread, if monogramming.) Bake at 425F for 30
minutes or until loaf is browned on bottom and sounds hollow when
tapped. Let stand 20 minutes before slicing.
Cal 131, Fat 0.7g, Carb 27g, Sod 246mg, Fiber 2g, Pro 4g
S(Internet address):
https://www.myrecipes.com/recipe/crusty-rye-loaf
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Per Serving (excluding unknown items): 131 Calories; 1g Fat (4.7%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 224mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fat.
NOTES : 2020 - 0201