* Exported from MasterCook *
Bread, Deli Rye
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Grains Low Fat
Sandwiches Stand Mixer
Amount Measure Ingredient -- Preparation Method
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11 ounces bread flour -- (2C)
5 1/2 ounces rye flour -- light or medium
2 teaspoons caraway seeds
2 teaspoons salt
1 1/2 teaspoons instant yeast -- or rapid-rise yeast
10 ounces water -- room temp, (1 1/4C)
2 teaspoons honey
2 teaspoons vegetable oil
1 large egg -- lightly beaten
Resting Time: 20 minutes
Rising Time: 2 to 3 hours
Baking Time: 35 minutes
Total Time: 4 to 5 hours, plus 3 hours cooling time
Why this recipe works: Genuine rye bread - the kind that delis pile
high with rosy pastrami - should be slightly moist and chewy but not
too dense, and it should have a noticeably tangy flavor. Developing a
rye bread recipe isn't a simple proposition because rye flour doesn't
contain enough gluten-forming proteins to make the bread rise, so it
can turn out heavy. To lighten our loaf, we used twice as much
high-protein bread flour as rye flour. Still, the gluten-developing
kneading process didn't build enough structure for our rye bread, so
we let the mixed dough rest for a 20-minute autolyse to jump-start
gluten development. Deli rye almost always contains caraway seeds; 2
teaspoons gave us tangy flavor. Use light or medium rye flour in this
bread; dark rye flour is overpowering. Be sure to reduce the
temperature immediately after putting the loaf in the oven.
Whisk bread flour, rye flour, caraway seeds, salt, and yeast together
in bowl of stand mixer. Whisk water, honey, and oil in 4-cup liquid
measuring cup until honey has dissolved.
Using dough hook on low speed, slowly add water mixture to flour
mixture and mix until cohesive dough starts to form and no dry flour
remains, about 2 minutes, scraping down bowl as needed. Cover bowl
tightly with plastic wrap and let dough rest for 20 minutes.
Knead dough on medium-low speed until smooth and elastic and dears
sides of bowl, about 8 minutes.
Transfer dough to lightly floured counter and knead by hand to form
smooth, round ball, about 30 seconds. Place dough seam side down in
lightly greased large bowl or container, cover tightly with plastic,
and let rise until doubled in size, 1 1/2 to 2 hours.
Stack 2 rimmed baking sheets and line with aluminum foil. Press down
on dough to deflate. Turn dough out onto lightly floured counter
(side of dough that was against bowl should now be facing up). Press
and stretch dough into 6-inch square.
Fold top corners of dough diagonally into center of square and press
gently to seal. Stretch and fold upper third of dough toward center
and press seam gently to seal.
Stretch and fold dough in half toward you to form rough 8 by 4" loaf
and pinch seam closed. Roll loaf seam side down. Gently slide your
hands underneath each end of loaf and transfer seam side down to
prepared sheet. Reshape loaf as needed, tucking edges under to form
taut torpedo shape.
Cover loosely with greased plastic and let rise until loaf increases
in size by about half and dough springs back minimally when poked
gently with your knuckle, 30 minutes to 1 hour.
Adjust oven rack to lower-middle position and heat oven to 450F.
Using sharp paring knife or single edge razor blade, make three 4"
long, 1/2" deep slashes with swift, fluid motion across width of
loaf, spacing slashes about 2" apart.
Gently brush loaf with egg mixture and place in oven. Reduce oven
temperature to 375F and bake until deep golden brown and loaf
registers 205F to 210F, 35 to 40 minutes, rotating sheet halfway
through baking. Transfer loaf to wire rack and let cool completely,
about 3 hours, before serving.
Source:
""Bread Illustrated" by America's Test Kitchen"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 191 Calories; 2g Fat (10.8%
calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber;
21mg Cholesterol; 436mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.