Saturday, September 14, 2019

Rye Bread


First Bread of the Fall. Sandwich Rye Bread. Recipe from King Arthur Flour. Dill pickle juice! I was hesitant but what the heck. The result was a very tasty bread. The dough was easy to handle and when baked the crumb was perfect.

This is my version of the King Arthur recipe -

Ingredients-
2 1/2 teaspoons instant yeast or active dry yeast
2/3 cup to 7/8 cup lukewarm water*
1/4 cup vegetable oil
3/4 cup dill pickle juice
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/4 teaspoons caraway seeds
1 tablespoon prepared Dijon mustard
3/4 cup instant mashed potato flakes
2 1/2 cups King Arthur Unbleached Bread Flour
1 1/3 cups Rye Flour

Method-
Combine all of the dough ingredients, and mix until clumps form; the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid.

Knead the dough—by mixer to make a stiff, but fairly smooth dough. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook. The dough should clean the sides of the bowl; if it doesn't sprinkle in a bit more all-purpose flour. It is not recommended to knead this dough by hand, as it's hard to develop the gluten sufficiently.

Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it's puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded.

Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan (for a stiffer dough), or 9" x 5" loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top.

Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer.

Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature.

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