Ingredients: |
Ingredients: Rye Sponge Starter
1 cup (7 oz) of barm
1 cup (4.5 oz) white rye flour
1/2 cup (4 oz) water, lukewarm
2 medium onions, diced
2 T. canola oil
Final Dough
3 1/2 cups (16 oz) high gluten bread flour
1 cup (4.5 oz) white rye flour
2 T. brown sugar
2 1/4 tsp kosher salt
2 tsp instant yeast
2 T. caraway seeds
2 T. canola oil
1 cup (8 oz) buttermilk, lukewarm
1/4 cup - 1/2 cup water, room temperature
cornmeal for dusting
1 egg whisked for egg wash
1 T caraway seeds for topping
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Directions: |
Directions:Make the starter a day ahead. Mix together the barm, rye flour and water in a small bowl. Cover with plastic wrap and set aside. Saute the onions in the oil over medium heat until they just start to sweat. Let cool. Stir them into the starter, re-cover with plastic wrap and ferment at room temperature until it bubbles and foams. Refrigerate overnight.
The next day, remover the starter from the refrigerator 1 hour before final dough to take off the chill. Make the final dough. Stir together the flours, brown sugar, yeast and caraway seeds in a 6-quart mixing bowl. Add the starter, canola oil, and buttermilk. Stir with a dough hook on low speed until the mixture forms a ball, adding in only enough water to bring everything together into a soft not sticky mass. Let this sit for 5 minutes to develop the gluten.
Sprinkle flour on the counter, transfer the dough to the counter and begin to knead the dough. Add in flour a little bit at a time if needed to make a firm, slightly tacky dough. Try to make the dough in 6 minutes or less (no more than 4 - 5 minutes by machine) to prevent the dough from getting gummy. Lightly oil and dough bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment for 1 1/2 - 3 hours or until the dough doubles in size.
Remove the dough from the bowl to a floured counter and divide into 2 or 3 equal pieces. Shape them into sandwich loaves. Transfer the shaped dough into bread loaf pans and mist the top with spray oil.
Proof for about 90 minutes or until they have grown 1 1/2 times in size and have risen above the lip of the bread loaf pan about an inch.
Preheat the oven to 350º with oven racks in the middle shelf. Score the loaves and brush the tops with egg wash and sprinkle caraway seeds on top.
Bake the loaves for 20 minutes, rotate the pan 180 degrees for even baking and continue to bake for 15-40 minutes, depending on the size and shape. The internal temperature should register 180º to 195º at the center. The loaves should be golden brown all over and make a hollow sound when thumped on the bottom.
Remove the loaves from the pans and transfer to a rack to cool Cool at least 1 hour before slicing or serving. |
This recipe for Rye Bread is from