enigma wrote:
> i have a terrible time with rye bread. it always seems to be
> more of a doorstop than a loaf of bread. i know rye doesn't have
> as much gluten as bread flour, but i think it might be my
> technique? my white & wheat breads come out really well, but i
> want rye!
> does anyone have a good rye bread, seeded or not, recipe? how
> about Russian black bread?
> lee
>

I had a dreadful time with rye bread until I discovered three things:
1) My Kitchenaid stand mixer can kneed it more efficiently than I can,
and rye needs a lot of gluten development
2) Especially at altitude, additional gluten is required
3) Rye dough needs water! The dough should be downright sticky when
worked and shaped.


My rye bread recipe contains no yeast, no milk, no molasses, no coffee,
no chocolate. It does require a lot of water, rye starter, whole wheat
flour, caraway seeds, additional gluten and a pan of boiling water in
the oven. And because its a sourdough, it takes planning. Also,
measurements are approximate as bread rarely works the same way twice.
Your mileage my vary.

I get four medium sized, or two large rounds from this recipe.

You'll need:
Rye sour (sourdough starter)
Rye flour
All purpose flour
Whole wheat flour
Gluten (most supermarkets have it either in the baking supplies or
health food section)
Sugar
Salt
Caraway seed
Water
Egg
High sided pan for boiling water in oven
Knife or other sharp blade for slashing
Silicone or bristle brush


I. Combine in mixer bowl:
2 cups rye sour
3 tablespoons sugar
1 tablespoon salt
1 tablespoon caraway seeds
1 cup rye flour
1 cup whole wheat flour
2 tablespoons gluten
1 cup water

Using the paddle, mix combined ingredients at moderate speed for
ten, yes ten, minutes. This is the first step in sponge production and
gluten
development. Add a little more water if mixture is stiff.

II. Switch to the dough hook, scraping the sponge thoroughly off the
paddle and back into the bowl.
Start the mixer at low speed, and add 1 cup of water. Mix in well.
Add 2 more cups of rye flour gradually, mixing well after each addition.
Add 2 more cups of white flour gradually, mixing well after each addition.
Add water as needed to keep dough a sticky mass. Water requirement can
be quite variable.
Frequent stops to scrape the bowl may be required. If dough is too
batter-like, add more white flour in tablespoon increments until it
becomes more solid.

III. Kneed dough for 15, yes 15, minutes, at Speed 2 on a Kitchenaid.
Dough will *not* clean off the sides of the bowl as it kneeds.

IV. Scrape dough out of mixing bowl and transfer to an oiled bowl for
rising. The dough will be more like sticky elastic paste than an
ordinary white bread dough when kneeding is finished, however very
little more flour will be necessary for handling and transferring to
rising bowl. Cover, and allow to rise until doubled in bulk -- time my
vary widely. Sourdoughs are slow risers.

V. Gently deflate dough, divide it and shape into rounds, cover and
allow to rise until nearly doubled in bulk. Again, the time is variable.

VI. Slash loaves and brush tops with one beaten egg.

VII. Bake at 400 degrees F. for 40-50 minutes for medium size rounds, or
50-60 minutes for large rounds. Have boiling water in place in the oven
before putting the bread in. There is no need to spray or mist the
bread during baking, as the pan of water provides humidity and the egg
wash contributes to a dark chewy crust.

VIII. Doneness can be tested by my Gramma's favorite method: the thump.
Or, you may use the method that works best for you, even measuring
internal temperature if that's what you want. After removing rounds
from oven, get them off the baking surface and directly onto cooling
racks immediately.

IX. Sourdoughs taste best the next day. When the bread is cool, wrap it
well and put it away until tomorrow. But if you really can't wait,
please don't slice the bread until it is ABSOLUTELY cooled right
through to the center.