REAL rye bread — must. blog. now.
O. M. G. as the daugher says in teenage-world. I just made home made rye bread that tastes like it came from a Brooklyn bakery. The recipe was made up on the spot, so good thing I wrote it down, right?
Here's the recipe, and the method is the no-knead artisan bread technique referenced in an earlier post.
3 cups lukewarm water
1 Tbs sea salt
1½ Tbs yeast (use the good stuff)
1 Tbs gluten
3 heaping Tbs dark molasses (it's cold here, it heaps)
1½ Tbs honey
1/3 cup fresh caraway seeds (could go with more)
1 tsp deli rye flavor (King Arthur)
½ cup organic white whole wheat flour (King Arthur)
2 cups coarse rye flour (Hodgson Mill)
4½ cups bread flour (King Arthur)
coarse corn meal for the pan
This is really, really wonderful. The only thing it does not have, despite the crispy, steamed crust, is that dark glaze you see on bakery rye. Anyone know how to do that?
I don't use a baking stone/peel method to bake, just a baking sheet. I dust the loaf with flour, slash the top, cover and let it rise on top of our electric radiator (set to low), which works great. It has a dense, moist, chewy interior, and isn't a brick.
2 comments:
>.< O.M.G. Thanks! <3 Sounds really tasty! I can't wait to try some!
The glaze is a cornstarch solution. From "Secrets of a Jewish Baker," by George Greenstein - a real treasure of a book, I've owned my copy for 15+ years: Bring 1 cup water to a boil; meanwhile dissolve (my note: with whisk or fork but not spoon) 2 Tbsp. cornstarch in 1/4 cup cold water. Whisk the cornstarch solution into the boiling water until it thickens. (my note - don't cook too long - JUST until it thickens and not more than 60 seconds thereafter) Brush the risen dough with the cooked (my note: room-temperature) cornstarch solution just before slashing. Then brush again as soon as you take the bread out of the oven.
I'm the one who bought you out of Mini Mochi Rainbow-colors last weekend. I've enjoyed reading through your blog, and naturally enjoyed discovering that you do the no-knead artisan bread thing too. (Well, I'm on hiatus this particular hot-hot summer, but in my small and cluttered kitchen, you can find bread in a cast-iron Dutch oven nearly every day of heating season.) I very much enjoyed talking with you last weekend, and will be back in hopes of still finding those beautifully subtle shades of cool pink and pinkish-lavender baby alpaca. Brie
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