Subject: Spicy Rye Bread
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 16 2003 - 18:44:34 EDT
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FOOD FUNNY
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I know I have published this before, but this is bread week so what
the heck. Thanks to Becky in San Diego for sending it this time.
A baker's job is a piece of cake. Of course if it's a special job and
he will rise to the occasion. It's the yeast he can do. Bakers trade
bread recipes on a knead to know basis. But they stop making donuts
when they get tired of the hole thing. In a bakery, buns usually play
a small roll. But tell a baker his dough has fallen, and you'll get a
rise out of him. To find out how the business is doing, look at the
pie chart. Old bakers never die - they just keep on making more
dough.
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TODAY'S RECIPE
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Here is an aromatic and spicy loaf reminiscent of the old days when
spices were rare and expensive, and only the finest families could
afford them. As with most recipe for rye bread, this dough will be
sticky until suddenly it has been kneaded to that certain point where
it becomes smooth and dry.
Spicy Rye Bread
All recipes this week are adapted from "Bernard Clayton's New Complete
Book of Breads: Revised and Expanded" by Bernard Clayton, available
from Amazon.com in hardcover at:
http://www.amazon.com/exec/obidos/tg/detail/-/0671602225/worldwiderecipes
and in paperback at:
http://www.amazon.com/exec/obidos/tg/detail/-/068481174X/worldwiderecipes
1 3/4 cups (435 ml) hot water
3 Tbs (45 ml) dark molasses
2 packages (2 Tbs, 30 ml) dry yeast
2 Tbs (30 ml) vegetable shortening or oil
2 Tbs (30 ml) packed brown sugar
2 tsp (10 ml) salt
1 tsp (5 ml) caraway seeds
1/2 tsp (2 ml) ground cloves
1/2 tsp (2 ml) ground allspice
2 1/2 cups (625 ml) rye four
3-3 1/2 cups (750-875 ml) all-purpose flour
Combine all the ingredients except the flours in a large mixing bowl,
stir to combine, and allow to proof for 15 minutes. Add the rye flour
and 1 cup (250 ml) all-purpose flour to the bowl, stirring with a
wooden spoon or electric mixer. Add more all-purpose flour until the
dough leaves the sides of the bowl and is a slightly sticky but firm
mass. Knead on a lightly floured surface or with the dough hook of an
electric mixer for about 8 minutes, until the dough is elastic and
smooth to the touch. Place the dough in a greased bowl, turning it to
lightly grease all sides. Cover with plastic wrap and allow to rise
until doubled in volume, about 1 hour. Divide the dough into two
parts and form into oblong loaves. Place on opposite corners of a
large baking sheet and cover with a tent of aluminum foil, being
careful that the foil doesn't touch the dough. Allow to double in
volume, about 45 minutes. Uncover the loaves and make four horizontal
slashes in the top of the loaves with a sharp knife or razor blade.
Bake in a preheated 375F (190C) for about 45 minutes, until the loaves
sound hollow when thumped on the bottom. Turn the loaves 180 degrees
halfway through baking so they brown evenly on all sides. Cool on
wire racks before serving. Makes 2 loaves.
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