DUTCH OVEN CARAWAY RYE BREAD
No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.
Provided by chalkie
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 19h5m
Yield 12
Number Of Ingredients 9
Steps:
- Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
- Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
- Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
- Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
- Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g
CARAWAY SEED RYE BREAD
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan
Provided by Taste of Home
Time 45m
Yield 2 loaves (10 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
LIGHT RYE BREAD WITH CARAWAY SEEDS
This doesn't use a "starter" and so can be made a little more on demand that the breads where it may take a week or longer to make a starter. It also uses some whole wheat flour as well as rye flour making this loaf is a little "lighter". You can leave out the caraway seeds if you prefer a bread without them. Read the directions thoroughly...I was confused the first time I read through as the flours are added at different times.
Provided by QueenJellyBean
Categories Yeast Breads
Time 3h55m
Yield 2 loaves, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a large heat-proof bowl or stand mixer bowl, pour scalded milk over butter, sugar and salt. Stir and cool.
- Dissolve the yeast in the lukewarm water. Add softened yeast and 3 c of the rye flour to the milk mixture. Either beating by hand or with the paddle attachment of the stand mixer, beat thoroughly. Add the remaining rye flour and beat again until the flour is thoroughly combined.
- Scrape dough out into a greased bowl, cover, rise in a warm place until doubled; about 1 hour.
- If using a stand mixer, scrape dough back into clean bowl and using the dough hook, knead in the whole wheat flour and the caraway seeds until smooth. If you are doing it by hand knead the wheat flour and caraway seeds on a well floured surface.
- Divide the dough in half and shape into 2 oblong or round loaves. Place on parchment lined or greased baking sheets or in 9x5 loaf pans. Cover and let rise until doubled- about 1 hour.
- Preheat oven to 450 degrees. Brush loaves with with beaten egg white . Bake for 15 minutes. Reduce heat to 350 and bake 35-40 minutes.
- Remove from oven and cool on wire racks.
- For a tender crust, brush with butter about 5 minutes before removing from the oven.
- Store in an airtight container. Can be frozen.
Nutrition Facts : Calories 105.4, Fat 1.9, SaturatedFat 0.9, Cholesterol 4.3, Sodium 94, Carbohydrate 19.7, Fiber 3.4, Sugar 1, Protein 3.5
DELI-STYLE RYE - NO KNEADING KNEADED!
This is an amazingly easy and delicious rye bread for those of us who either don't have a bread machine or who downright fear bread making. (Both, in my case) But "Artisan Bread in Five Minutes a Day" changed all that for me. The 5 minutes refers to active effort. Mix the ingredients into a container all at once, then let it sit for 2 hours. Make immediately or store in the fridge, using it over the next couple of weeks. This recipe makes four 1-pound loaves and is great on the first day, but even better on subsequent days. Along with the caraway seeds, which give this bread its classic flavor, what sets this rye apart from other rustic loaves is that there is no flour on the top crust; instead it's glazed with a cornstarch wash, which serves the triple function of anchoring the caraway seeds, allowing the slashing knife to pass easily without sticking, and giving the loaf a beautiful shine. Easily doubled or halved. Don't let the wordiness of the steps discourage you; it's just really detailed. For ease and best results, use a pizza peel and a pizza or baking stone.
Provided by Sandi From CA
Categories Yeast Breads
Time 35m
Yield 4 1-pound loaves, 16 serving(s)
Number Of Ingredients 8
Steps:
- MIXING AND STORING THE DOUGH: Mix the yeast, salt and caraway seeds with the water in a 5-quart bowl or lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon, or, if you have access, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle with cold. Refrigerate in a lidded (again, not airtight) container and use over the next 14 days.
- ON BAKING DAY, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. This should take no longer than 30 seconds max. You want to handle the dough as little as possible during this step. elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
- TWENTY MINUTES BEFORE BAKING TIME: preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
- MAKING THE CORN WASH: Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy, about 30 to 60 seconds on high. It will keep in the refrigerator for 2 weeks.
- Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf using a serrated bread knife.
- Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water (do not boil) into the broiler tray and quickly close the oven door. Bake for about 30 minutes or until deeply browned and firm. Smaller or larger loaves will require adjustments in backing time.
- Allow to cool before slicing or eating, but when you do -- O'M'GAWD!
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