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rye-bread

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Recipe

Breads made with rye flour are very popular in central and eastern Europe. Good with smoked salmon.

Yield : Makes 1 large loaf
Prep Time : 25 mins, plus rising
Cooking Time : 50 mins

Ingredients

For the starter:

  • 1 cup tepid water
  • 1 cup rye flour
  • ¾ cup plain yogurt
  • 1 tbsp unsulfured molasses
  • 1 tsp instant yeast
  • 1 tsp caraway seeds, lightly crushed

For the dough:

  • 1 cup rye flour
  • 2 tsp salt
  • 1¾ cups bread flour, as needed
  • 1 large egg, beaten, to glaze
  • 1 tsp caraway seeds, for the crust

Directions

1. Whisk the starter ingredients together in a medium bowl. Cover with plastic wrap and let stand for 8–12 hours, until bubbly.

2. Transfer to a large bowl. Stir in the rye flour and salt. Stir in enough of the bread flour to make a stiff dough. Knead on a lightly floured work surface, adding more flour as needed, about 8 minutes, until the dough is smooth and elastic, but slightly sticky'do not add too much flour. Shape the dough into a ball, and turn in an oiled bowl. Cover with plastic wrap and let stand in a warm place until the dough doubles, about 1 hour.

3. Punch down the dough and form into a 9in (23cm) long football shape. Transfer to a floured baking sheet, cover with plastic wrap, and let stand until almost doubled, about 30 minutes.

4. Preheat the oven to 425°F (220°C). Brush the loaf with beaten egg and sprinkle with caraway seeds. Cut a shallow slash down the center of the loaf. Bake for 20 minutes. Reduce the oven temperature to 400°F (200°C) and continue baking until the dough sounds hollow when tapped on the bottom. Cool on a wire rack.

Notes

Prepare ahead: Make the starter the day before making the loaf.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 18 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

103kcal (5%)
23mg (2%)
0mg (0%)
7mcg RAE (0%)
97mg
15mg
4g
1g
2g
20g
13mg (4%)
268mg (11%)
0g (2%)
1g (2%)
1mg (6%)
 

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