Tuesday, December 8, 2015

Rye Bread WIN/FAIL #food

I'm usually game to try recipes off packages, on the principle that it's in their best interest to print recipes that show their products to best advantage.

So I bought some rye flour. Why? There are 750 kinds of rye bread in our local supermarket, all of which have caraway seeds in. To me, this is A Good Thing, but Charlie says that caraway seeds don't "go" with jellies and jams. Fair enough. So I bought some rye flour.

It had a recipe on it for German Dark Rye Bread.

GERMAN DARK RYE BREAD

by Hodgson Mill

  • 2 cups warm water, 100-115F
  • 1/4 cup brown sugar
  • 2 packages Hodgson Mill Active Dry Yeast
  • 1/4 cup molasses
  • 3 1/2cups Hodgson Mill Rye Flour
  • 3 Tbsp. cocoa powder
  • 2 Tbsp. Hodgson Mill Vital Wheat Gluten
  • 1Tbsp. caraway seed (optional)
  • 2 tsp. salt
  • 1/4 cup butter
  • 2 1/2 50 3 1/2 cups Hodgson Best For Bread Flour
Put water in a large bowl. Add brown sugar and active dry yeast. Let yeast develop for about 5 minutes. Add molasses, rye flour, vital wheat gluten, cocoa and caraway seeds. Beat well, then let sit for ten minutes. Mix in melted butter and salt. Mix in 1 cup of Best For Bread flour. Stir in enough of the remaining Best For Bread flour to make soft dough and knead for 8-10 minutes. Put dough in an oiled bowl, cover with damp cloth, and allow to rise in warm place for one hour or until doubled. Divide the dough into two pieces. Gently knead to work out air bubbles and form into loaves and place in two greased loaf pans. Cover with a damp cloth and allow to rise another hour or until the dough is nearly doubled. Bake in a 400F preheated oven for 25 to 28 minutes. Immediately remove from pans and cool on a wire rack.

So this happened:
We cut some fresh-baked, still-warm slices, slapped on some vegan margarine, and ate them. They were moist and tender and noticeably sweet. Perfect for jams and jellies, not so much for Swiss cheese and saurkraut.

Later, we sliced some and toasted it, slapped on some vegan margarine, and bit into them. We looked at each other like a couple of big-eyed urchins painted on black velvet, as if to say, "Am I being punished?" Toasted, this bread is rough enough to sand the rough edges off of diamonds.

Warmed in the microwave, it's still moist and tender and delicious.

Tomorrow on my own blog, I'll show you another delicious way to use it.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

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