Le’ts keep this bread train rolling! I’m back and I’m baking like a man on fire*!
This week, I made a rye bread chock-full of caraway seeds for my former co-pirate, Amy “Lovelorn Lila” McQuin.
Everyone knows rye bread. It’s a dense, hearty bread with an earthy, deep sort of flavor. The dough is tough, a little sticky, and not terribly elastic. Kneading is a bit difficult. The end result makes great sandwiches, and goes well toasted with a bit of butter. I do not know if it would make good avocado toast, because I ate all the bread that wasn’t going to Amy before I had a chance to make any. But it would probably be good.
Caraway Rye (makes 2 small loaves):
- 255g Rye Flour
- 343g-406gg All Purpose Flour (“AP flour”)
- 47g brown sugar
- 2 packets active dry yeast
- 12.2g salt
- 2 cups warm water (100°F-110°F)
- 1 tablespoon caraway seeds
- 1 tablespoon canola oil
Gather your ingredients: As always, flour, water, salt, yeast. The flour is partially Rye flour and partially AP flour. Your sugar this time will be brown sugar instead of granulated. You’ll also need the caraway seeds and a bit of oil. If you work for Hodgson Mill, call me. The jerks at King Arthur haven’t sponsored me yet. If you work at the Double T Diner, don’t arrest me, my roommate stole that cup, not me.
Proof the yeast by mixing it with .5c of the warm water and letting it sit for 10 minutes to get all foamy. Meanwhile, combine the brown sugar, caraway seeds, canola oil, salt, and remaining water, and mix well. When your ten minute timer is up, toss the yeast mixture in the bowl too. Add in your rye flour and 124g (about 1 cup) of the AP flour. Mix it really well until it’s smooth. Start adding AP flour until a soft dough forms. Turn the dough out and knead vigorously for 6-8 minutes. Your dough should be a lot smoother after kneading.
Grease a bowl with some canola oil, throw your dough in there, and turn it once to coat the dough in oil. Cover with a damp towel and let it rise in a warm place until doubled, about an hour.
Use the finger-dent test to check on your dough. Once it’s ready, turn it out and deflate it gently. Divide into two pieces and shape into a ball. This dough is a bit tough to work with, so it might resist your shaping, but you are the stronger person. Do not let the dough win. Place the two dough balls on greased 8″ round baking pans and press down gently to flatten the dough a bit. This proves your dominance over the dough for once and for all. Cover again and let those guys rise for about half an hour, not quite doubled. Meanwhile, preheat your oven to 375°.
Bake them up for 25-30 minutes, until golden brown and solid. As always, the bread should sound kind of hollow when tapped from the bottom. Let it cool for at least ten minutes (important, because for a dense bread like rye, slicing too soon will make the crumb of the bread all gooey), slice, and serve as a sandwich, toasted with some butter, or, if you’re like me, by itself, bare-handed, like a savage.
Thanks to Amy/Lila for the request. See you all next week!
*I am not actually on fire, though I do sometimes forget to turn the oven off. Thank you for your concern.
Short Steps List:
- Mix yeast, .5c water, rest 10 minutes
- Mix brown sugar, caraway, oil, salt, remaining water
- Add yeast mixture
- Stir in rye flour and ~1c AP flour, mix until smooth
- Add enough AP flour to make a dough.
- Knead vigorously 6-8 minutes. Place in a greased bowl, cover, rise 1hr/until doubled
- Deflate, divide, shape, place on greased 8″ baking pans. Rise 30min/almost doubled
- Preheat 375°
- Bake 25-30
- Serve as a sandwich or toasted with butter