So there's today's test of the King Arthur Flour caraway rye recipe, as a single loaf this time. (This was about 960g before baking, and 805g afterwards.)
Looks nice. Tomorrow we'll see how it turned out inside.
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Beginner Dark Rye Sandwich Bread
Check out my new Beginner Dark Rye Sandwich Bread Recipe!
For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.
Here’s what you’ll need…
Ingredients
17 Grams (1 Tablespoon) Dry Active Yeast
240 Grams (1 Cup) Warm Water
70 Grams (1/4 Cup) Molasses
150 Grams (1 1/2 Cups) Rye Flour
360 Grams (3 Cups) All-Purpose Flour or Bread Flour*
25 Grams (1/4 Cup) Dutch Cocoa Powder**
13 Grams (2 1/4 Teaspoons) Fine Sea Salt
7 Grams (1 Tablespoon) Caraway Seeds, Plus More for Sprinkling
60 Grams (1/4 Cup) Butter, Melted
1 Egg
This loaf also has an optional egg wash if you want to top it with caraway seeds:
1 Egg
1 Tablespoon Water
Additional Equipment
Standing Mixer with Dough Hook
Measuring Cups and Spoons
Kitchen Scale
Large Container with Lid
9.5-inch by 5-inch Baking Pan
Baking Brush
Wire Cooling Rack
Probe Thermometer
Oven Mitts
Instructions
In the bowl of a standing mixer, combine the warm water, molasses, and active dry yeast. Stir until all the grains dissolve. Let sit until foamy, about 10 to 15 minutes.
In a separate mixing bowl, whisk together your flours, Dutch cocoa powder, salt, and caraway seed.
With your dough hook attachment, set your mixer to low and pour in your dry ingredients. Gradually add the melted butter and egg. Mix until the dough pulls away from the sides of the bowl.
Shape your dough into a round and transfer to a lightly greased container. Cover and let your dough rise until double in size, about 1 hour to 1 1/2 hours.
Shape your dough into a sandwich loaf and transfer to a lightly greased 9-inch by 5-inch bread pan. Cover and let rise until dough is above the lip of the pan, about 45 minutes to 1 hour.
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Beat together the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash mixture over the top of the bread. Sprinkle with caraway seeds.
Bake your bread for 20 minutes. Tent with aluminum foil, and then bake another 20 to 25 minutes until internal temperature reads between 195° and 200° Fahrenheit (90° and 93° Celsius). Bottom will sound hollow when thumped.
Turn out loaf onto a wire cooling rack. Let cool completely before slicing and serving.
Enjoy
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Oscar Ryesaac is aliiiive and fully bubbly. I should find a recipe now to try!!!!
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So, today's rye bread test (with white rye flour).
I used the King Arthur Flour caraway rye recipe, also referring to the blog entry from one of their staff who was testing it. I went for the two-small-loaves option, this time out. The white rye flour came from our local miller, Kells of Co. Kilkenny.
It came up pretty well for a first attempt. (The gloss comes from egg wash brushed on before baking.) ...I did the kneading in the mixer with a dough hook. Suggestions that this dough might be sticky didn't prove true for me: it was a dense dough, but not at all hard to deal with. (Maybe our regular bread flour, which was mixed with this about two parts white to one part rye, was more absorptive than whatever they were using.)
Nice crust on this. Not a huge rise, but then I didn't use either the added gluten or the rye improver they were suggesting, so... (shrug) The crumb was tender, if a bit dense. It toasts nicely. And (as I usually wind up thinking) I should have used about twice the recommended caraway... but this was due to a long habit of always doing a recipe by the numbers, the first time out. Also, next time I'll do it as a single loaf and we'll see how it behaves.
Meanwhile, must get my hands on the extra-gluten additive and see how well it works.
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Me and the Dafne after making tumblr accounts
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