Rye Bread
A simple, tasty, sandwich rye loaf. When making a toasted rye sandwich, slice the bread thinly so that the toasting fully enhances the rye flavour.
Makes two good-sized loaves.
3 cups (720 mL) warm water or warm potato water
1 Tbsp (15 mL) active dry yeast
1 Tbsp (15 mL) sugar or honey
1 Tbsp (15 mL) Inka (or other coffee substitute)
¼ cup (60 mL) molasses
4 cups (960 mL) whole-wheat flour
3 ½ cups (840 mL) rye flour
1 Tbsp (15 mL) salt
Optional:
grated rind from one orange
1 Tbsp (15 mL) fennel seeds OR caraway seeds
Dissolve the yeast and sugar in the warm water and allow it to stand for 10 minutes or so until the yeast foams up.
Add the Inka, molasses and the 3 cups (720 mL) or wheat flour.
Make a “sponge” by beating this mixture at least 300 strokes, until the gluten forms in strands. (I haven't found those “strands” yet. I just beat it for 3-4 minutes with a wooden spoon. LP)
Allow the sponge to stand in a warm, draught-free place for one hour or more. The sponge needs to double in size.
In another bowl, combine the rye flour with the salt and any optional ingredients you want.
Stir down the sponge and add the rye flour mixture.
Knead this dough for 10-20 minutes, adding as little additional whole-wheat flour as possible to keep it from sticking to the kneading surface.
The dough should become smooth and elastic.
Divide the dough into two pieces and form them into oblong loaves.
Place on a greased baking sheet, cover with a tea towel and allow to rise in a warm place for an hour or so. The loaves should double in size.
Bake at 350F (180C) for 35-40 minutes.
With fennel or caraway seeds added, this bead makes a fine “wry” comment of its own!
“WITHOUT BREAD, EVEN A PALACE IS SAD, BUT WITH IT, A PINE TREE IS PARADISE.”
Slavic Proverb
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