Breaking out of my shell and starting a rye bread recipe of Benard Clayton....Old Milwaukee Rye. Benard was a bread master and I would recommend his book, New complete Book of Breads, Soups & Stews. Actually you get 2 of his books in one. First half is all bread, 2nd half soups and stews. Anyway, I thought I would blog this bread as I make it and then try and post my first picture upon completion.
The sponge on this one needs to ferment for up to 3 days or as short as 6 hours. In a large bowl, combine 2 cups of Rye flour, 2 1/4 tsp. dry yeast, 1 TBL. of caraway seeds and 2 cups of warm water. Blend well with a spoon, cover tightly with cling wrap and set aside for up to three days on counter. Stir batter once per day and recover. I started my sponge last night and am going to stir it tonight after work. Remember students, let the bread work, not you...TBC
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Hey Tom, this one was a bit more of a challange for me. I let the sponge sit for two days, but I think it was too sticky and I had some trouble forming the loaf. Also, being a total rookie bread baker, I had to guess on the temp because I didn't see one listed. It came out a bit underdone, but the taste is extraordinary...very rich and flavorful. What temp do you suggest? I'll try it again soon.
ReplyDelete-Cory-
Cory,
ReplyDeleteSorry about that....Bake in a pre-heated oven for 40 minutes @ 375 degrees. Test for doneness by tapping the bottom of the loaf. When it sounds hollow, bread is done.
Tom