Thursday, April 5, 2012
I made this bread because my friend in Maine....(hi Orm..waving) wrote me and said he had trouble with the recipe. I told him I would try it and see how mine came out.
We did discover, however, that he had used both whole wheat and rye flour and more than likely that is why is bread didn't rise.
The recipe is adapted from here. I used everything except the gluten additive. And I decided to make I larger loaf.
1 cup plus 3 tablespoons water
2 tablespoons sugar
1 1/4 cups white rye, medium rye or pumpernickel flour
2 1/4 teaspoons instant yeast
1/2 cup sour cream (low-fat is fine)
2 tablespoons caraway seeds
1 1/2 teaspoons salt
2 cups All-Purpose Flour
In a medium-sized mixing bowl, combine the water, sugar, rye flour and yeast, mixing to form a shaggy dough. Let the dough rest for 20 minutes. Add the remaining ingredients, and mix and knead the dough together -- by hand, mixer or bread machine -- till it's fairly smooth. (Remember, the nature of rye dough is to be sticky, so don't be tempted to add too much flour.) Place the dough in an oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.
Gently deflate the dough, knead it briefly, and shape it into two smooth oval loaves. Place the loaves on a greased or parchment-lined baking sheet, cover them, and let them rise until they're almost doubled, about 1 hour. Gently slash the tops of the loaves in two or three places just before baking.
Bake the bread in a preheated 350 degree oven for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 190 to 200. Remove the bread from the oven, and allow it to cool on a wire rack. Yield: 2 loaves.This is a nice soft tasty bread. Give it a try. Thanks for stopping by and Remember to Find the time to Do All the things You love.