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Caraway Rye Bread

"Dick Carlton" <carlton@harborside.com>
Sat, 26 Feb 2000 14:19:54 -0800
v100.n022.6
Since I have had numerous requests for this bread I will enter the recipe
here. This is a slight modification of a Gold Metal Flour recipe from the 
1940s and, more recently, from the cookbook "The Village Baker" by Joe Ortiz.

CARAWAY RYE BREAD

THE MILK SOUR
1 1/2 C goats milk or high fat buttermilk. I use raw goats milk because I
leave the rye sour out on the counter overnight to develop a slight sour 
taste. Pasteurized milk will spoil but not truly sour as raw will do. If 
you want a very sour taste then leave the rye sour out on the counter for a 
couple of days.
1 C rye flour

THE RYE SPONGE
2 1/2 t active dry yeast
1 1/3 warm spring water (110-115 F)
All of the milk sour
2 C unbleached bread flour - not all purpose flour

THE DOUGH
All the rye sponge
1 T salt
2 t molasses or honey
3/4 C warm spring water
6 T caraway seeds ( 2T ground & 4T whole)
balance unbleached bread flour

THE GLAZE
1 egg whisked with 2T milk

To make the rye sour combine the milk with the rye flour and mix very well.
Cover and leave out on the counter as long as you desire. See explanation
above. I have skipped a waiting period here and combined the milk sour with
the rye sponge ingredients at the same time with satisfactory results.

To make the rye sponge proof the yeast in the warm water. When it is
thoroughly dissolved pour it and the milk sour into a large bowl. Mix in
the flour and stir well. Let the sponge sit, covered with a damp cloth, at
room temp. for 3 1/2 to 4 hours- until it has risen well and dropped.

To make the dough- dissolve the molasses or honey in the warm water in a
separate container. Stir down the rye sponge and sprinkle the salt over it.
Add the sweetener and caraway and mix until well combined. Now start adding
the flour until the dough cleans the sides of the bowl and is no longer
sticky. Transfer the dough to the work table and knead for about ten
minutes, adding flour as needed to keep the dough from sticking to the work
surface. Cover the dough with a damp cloth to prevent drying and let it
rise for 50-60 minutes. Punch the dough down and divide into two loaves or,
if you want a very large loaf, leave it in one piece. Let dough sit on the
worktable, covered, for ten minutes. This step will relax the dough and
make it more pliable for forming. To form the loaves flatten the dough with
a rolling pin then fold it over itself away from you. Square the edges by
pushing the ends an inch or so toward the middle. Then roll into a tight
log, sealing at each turn with the heel of your hand. Square the ends off
and place each loaf, seam side down, on rimless baking sheet which has been
lightly oiled and sprinkled with polenta (coarse cornmeal).
Pre-heat oven to 415F.
Let loaves proof for 30-40 minutes. When the dough fails to spring back
quickly when touched lightly with the fingertip it is ready. To attain a
nice oven spring it is better to bake it a few minutes early than late.
When loaves are ready brush the glaze on the tops and sides of each loaf
and then slash 6-7 times across with a razor blade, starting from half way
up one side and ending half way down the other. Sprinkle the top lightly
with polenta.
Prior to placing the loaves in the oven spray water into the oven with a
spray bottle, avoiding the oven light which may shatter. Bake the loaves
for about 35 minutes, spraying the oven again after the first 5 minutes and
again after ten minutes. This will give the loaves a crisp crust. Unless
your oven has evenly distributed heat you may want to turn the baking sheet
around half way through the baking to assure even browning.
The loaves are done when they sound hollow when thumped on the bottom or
when they have an internal temperature of 190F or above.