Dark Rye Bread Recipe
Servings: 1
Ingredients
- 1 Tbsp. Active Dry Yeast
- 3 Tbsp. Lora Brody's Sour Dough Bread Enhancer Note 1
- 3 Tbsp. Unsweetened Cocoa
- 2 c. All-Purpose Flour White, Unbleached Flour
- 1 c. Medium Rye Flour
- 2 1/2 tsp Salt
- 1/2 c. Altus
- 1 c. Hot Water Note 2
- 4 Tbsp. Cornmeal
- 1/3 c. Vegetable Oil
- 2 Tbsp. Blackstrap Molasses
- 1 x Egg White Mixed With
- 2 Tbsp. Water Caraway Seed
Directions
- Note 2: or possibly extra to make a soft, smooth ball of dough after the first 5-7 min of kneading
- Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few min of the kneading cycle, adding additional water or possibly white flour as needed to create a smooth, moist, supple ball. At the end of the final cycle, remove the dough to a lightly floured work surface.
- To complete:Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a low, round loaf, cover with a damp cloth and allow to rise in a hot place till doubled in bulk. Preheat the oven to 375F with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 min or possibly till the bottom sounds hollow when tapped and the top crust is quite hard, or possibly till the internal temperature of the loaf is 190F on an instant read thermometer.
- * Make the altus 24 hrs in advance: cover several slices of stale rye bread with water. Leave, covered, at room temperature for 12 hrs, then drain off excess water and chill.
- Lora BrodyAuthor of:Bread Machine Baking,Pizza, Focaccia, Filled and Flat Breads From Your Bread Machine - Perfect Every TimeDesserts From Your Bread Machine - Perfect Every Time
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