* Exported from MasterCook *
Bread, Boiled Cider Rye
Recipe By :King Arthur Baking Co.
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rye sourdough
293 g water -- Note 1:
29 g sourdough starter -- ripe (fed)
293 g rye flour -- medium
Final dough
all the rye sourdough from above
376 g water
544 g rye flour -- medium
42 g cider -- boiled
17 g salt
6 g instant yeast
Hearty, dense, and tangy from its sourdough starter, this recipe pays
tribute to the rye bread traditions of Eastern Europe. The addition
of just a touch of commercial yeast helps ensure a good rise.
Note 1: at warm room temp, (75F to 80F)
PREP: 30 mins
BAKE: 45 to 50 mins
TOTAL: 15 hrs 5 mins
YIELD: two large loaves
To make the rye sourdough: In a medium bowl combine the water and
sourdough starter, breaking up the sourdough with your fingers or a
spatula to distribute it. Weigh your flour; or measure it by gently
spooning it into a cup, then sweeping off any excess. Add the flour,
stirring until everything is well combined.
Cover the sourdough and set it aside at room temp for 12 to 16 hours.
To make the final dough: In a large bowl, combine the prepared
sourdough with the water. Mix with your hands, a spoon, or a spatula
until the sourdough is broken up in the water.
Add the remaining ingredients and stir until they're fully
incorporated. The shaggy dough will be more like a thick batter; a
plastic dough scraper is a handy tool for incorporating everything
from the bottom and sides of the bowl.
Scrape down the sides of the bowl and allow the dough to rise,
covered, until it's domed and puffy, but not necessarily doubled in
bulk, about 1 hour at room temperature.
Transfer the dough to a lightly greased work surface and divide it in
half. If you have a scale, each piece will weigh about 800g.
Shape each piece of dough into a round (boule) and place them upside
down into flour-dusted bannetons (brotforms) or towel-lined bowls
about 8" in diameter. Let the loaves rest, covered, for 30 minutes.
While the loaves are resting, preheat the oven to 450F with a baking
stone in the middle and an oven-safe pan on the bottom rack or oven floor.
Transfer the loaves to a piece of parchment paper large enough to fit
them but not larger than your baking stone.
Let the loaves rest, uncovered, until small cracks begin to appear on
the surface, another 10 to 15 minutes or so.
With 1 cup of hot water at the ready, transfer the loaves on the
parchment to the hot baking stone. Pour the hot water into the pan
below, and immediately close the oven door to trap the steam.
Bake the loaves for 45 to 50 minutes, until they're well colored; a
digital thermometer inserted into the center of a loaf will read 210F.
Turn off the oven, leaving the loaves inside but propping the oven
door open a few inches, to allow the bread to set for another 10 minutes.
Remove the loaves from the oven and transfer them to a rack to cool
completely before slicing.
Store leftover bread, in paper bags or wrapped in a tea towel, at
room temperature for up to a week. Freeze for longer storage.
Tips: This recipe was developed by metric weight, so for best
accuracy we recommend measuring by weight. That said we recognize
that some bakers prefer to work with volume measurements, so here are
the volume approximations for the ingredients in this recipe:
Rye sourdough
1 1/4 cups water, at warm room temp (75F to 80F)
2 tablespoons ripe (fed) sourdough starter
2 3/4 cups medium rye flour
Final dough
all the rye sourdough from above
1 1/2 cups + 3 tablespoons water
5 cups + 2 tablespoons medium rye flour
2 tablespoons boiled cider
1 tablespoon salt
2 teaspoons instant yeast
Your desired water temp depends on a few factors, but primarily the
temp of your home will have the most influence. If your home is cool
(below 70F), you'll want to use warmer water (between 90F and 110F).
If your home is on the warmer side (above 70F), use water in the
lukewarm range (75F to 90F).
Want to make your own boiled cider? Pour 2 cups (454g) apple cider
into a medium saucepan. Allow the cider to simmer gently over low
heat until it's reduced to one-eighth its original volume, about 1/4
cup; this should take about 45 to 60 minutes. Pour the boiled cider
into a heat-safe jar or bowl and set it aside to cool. Refrigerate
the syrup until you're ready to use it.
Cal 80g, Fat 0.5g, Carb 17g, Sod 180mg, Fiber 6g, Pro 4g
Source:
"adapted from Breaking Bread: A Baker's Journey Home in 75 Recipes
by Martin Philip"
S(Internet address):
https://www.kingarthurbaking.com/recipes/boiled-cider-rye-bread-recipe
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Per Serving (excluding unknown items): 129 Calories; 1g Fat (4.3%
calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 276mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 0 Fat.
NOTES : 2021 - 0912