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.
- 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
- Pour 1/4 of water into a small bowl.
- Sprinkle in the yeast and sugar. Let it rest for 2-3 mins., then stir.
- 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.
- 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.
- Pour in the yeast mixture, 1/4 cup of water, milk and vinegar.
- With a wooden spoon, gradually incorporate the dry ingredients into the wet.
- Stir until mixture is smooth, then beat until the dough can be gathered into a ball.
- 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.
- As you knead, sprinkle equal amounts of rye and white flour over the ball by the tablespoonful until the dough is medium firm.
- Knead until dough is smooth and elastic.
- 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.
- 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.
- Punch the dough down with your fist and set aside in a draft-free place for about 45 mins.
- Scatter the cornmeal on a large baking sheet and set aside.
- 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.
- 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.
- Set the loaves in a draft free place to rise for 30 mins.
- Preheat the oven to 400 degrees F.
- Brush the egg white over the tops of the bread loaves.
- Sprinkle with the caraway seeds and place in the center of the oven for 15 mins.
- Reduce the temperature to 375 degrees F and bake for 30-35 mins, or until the loaves are golden brown.
- Transfer to wire racks and cool before serving.
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.
I ate pretty much the whole thing by myself.
You can also pair it with a feta cheese, Brie cheese, or anything you want. A delicious recipe I will make again.
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