Caraway Rye Bread

frenchbread

Thoughts Before Baking:

I got this recipe from an old cookbook by Time Life called American Cooking: The Melting Pot. In it there are recipes from all nationalities that make up the USA.

This recipe is from the Czech Republic, and I wanted to try it out as I love Rye Bread. It’s my favorite.

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Ingredients:

  • 1/2 Cup of Lukewarm Water
  • 1 Package of Active Dry Yeast
  • 1 Teaspoon of Sugar
  • 2-2.5 Cups of White All-Purpose Flour
  • 2-2,5 Cups of Rye Flour
  • 1 Tbsp of Salt
  • 1 Cup of Lukewarm Milk
  • 1/4 Cup of Distilled White Vinegar
  • 1 Tbsp of Softened Unsalted Butter
  • 1/2 Cup of White or Yellow Cornmeal
  • 1 Egg White, Beaten to a Froth
  • 3 Tbsp of Caraway Seeds

Directions:

  1. Pour 1/4 of water into a small bowl.
  2. Sprinkle in the yeast and sugar. Let it rest for 2-3 mins., then stir.
  3. Set the bowl in a warm, draft-free place (such as an unlighted oven) for about 10 mins or until the yeast bubbles and the mixture doubles in volume.
  4. Place 2 cups of white flour, 2 cups of rye flour, and the salt in a deep mixing bowl; and make a well in the center.
  5. Pour in the yeast mixture, 1/4 cup of water, milk and vinegar.
  6. With a wooden spoon, gradually incorporate the dry ingredients into the wet.
  7. Stir until mixture is smooth, then beat until the dough can be gathered into a ball.
  8. Place the ball on a lightly floured surface and knead; pushing the dough with the heels of your hands and then pressing it forward to fold back in on itself.
  9. As you knead, sprinkle equal amounts of rye and white flour over the ball by the tablespoonful until the dough is medium firm.
  10. Knead until dough is smooth and elastic.
  11. With a pastry brush, spread the softened butter evenly over the inside of a large bowl. Place the dough in the bowl and turn it about to butter the entire surface.
  12. Drape the bowl with a kitchen towel and set aside in a draft-free place for about 1.5 hours, or until the dough doubles in volume.
  13. Punch the dough down with your fist and set aside in a draft-free place for about 45 mins.
  14. Scatter the cornmeal on a large baking sheet and set aside.
  15. Cut the dough in half and shape each half into a tapering loaf about 12 inches long and 2.5 inches wide in the center.
  16. Place the loaves 2 inches apart on the baking sheet and with a large knife make half an inch deep diagonal cuts on the top of each loaf.
  17. Set the loaves in a draft free place to rise for 30 mins.
  18. Preheat the oven to 400 degrees F.
  19. Brush the egg white over the tops of the bread loaves.
  20. Sprinkle with the caraway seeds and place in the center of the oven for 15 mins.
  21. Reduce the temperature to 375 degrees F and bake for 30-35 mins, or until the loaves are golden brown.
  22. Transfer to wire racks and cool before serving.

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ryebread

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Thoughts After Baking:

This was a lot of work but tasted way different from anything I ever bought on a store. It was thick, hearty, and delicious.

joker-yum

I ate pretty much the whole thing by myself.

bread

You can also pair it with a feta cheese, Brie cheese, or anything you want. A delicious recipe I will make again.

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For more bread recipes, go to Irish Soda Bread

For more recipes from Time Life’s American Cooking: The Melting Pot, go to Pizza Siciliana

For more recipes, go to Grilled Zucchini Roll-Ups

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