Home-Style Caraway Rye Bread

By Adell Shneer, Matthew Kimura and The Canadian Living Test Kitchen

12 people added this to their Recipe Box

This recipe makes 1 loaf, 16 slices servings

Nutritional Info
Per slice: about	-
cal	137137 cal
pro	6 g6g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	28 g28g carb
fibre	4 g4g fibre
chol	0 mg0mg chol
sodium	252 mg252mg sodium
potassium	209 mg209mg potassium
% RDI:	-
calcium	22 calcium
iron	1717 iron
folate	1515 folate

This rustic bread has best results when baked on a baking stone. Heat the stone in the oven as it preheats. Use a cornmeal-dusted baker's peel to transfer the loaf to the stone just before baking. However, if you don't have a baking stone, you can still use a baking sheet. You can find stone-ground rye flour in bulk food stores.

Ingredients

1 tsp active dry yeast 1 1tsp tspactive dry yeast
1 cup warm water 1 1cup cupwarm water
2 cups stone-ground rye flour 2 2cups cupsstone-ground rye flour
1-3/4 cups white bread flour 1-3/4 1-3/4cups cupswhite bread flour
5 tsp caraway seeds 5 5tsp tspcaraway seeds
1-3/4 tsp salt 1-3/4 1-3/4tsp tspsalt
Starter
1 cup stone-ground rye flour 1 1cup cupstone-ground rye flour
2/3 cup warm water 2/3 2/3cup cupwarm water
1/4 tsp active dry yeast 1/4 1/4tsp tspactive dry yeast
Topping
1 tbsp whole rye flour 1 1tbsp tbspwhole rye flour

Preparation

Starter: In large bowl, stir together rye flour, warm water and yeast until smooth and elastic. Cover with plastic wrap; let stand at room temperature until bubbly and yeasty aroma develops, about 24 hours.

In bowl, sprinkle yeast over warm water; let stand until frothy, about 10 minutes. Pour into starter and stir until smooth. Stir in rye flour, 1 cup (250 mL) of the bread flour, caraway seeds and salt to make sticky dough.

Turn out onto lightly floured surface. Knead, dusting with as much of the remaining white bread flour as necessary to prevent sticking to hands, until smooth and no longer sticky, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 2 hours.

Punch down dough; turn out onto floured surface. Knead about 10 times to remove air bubbles. Cover and let rest for 10 minutes. Press into 1/2-inch (1 cm) thick circle. Fold dough 1-1/2 inches (4 cm) down from top, pressing down with hand. Repeat folding, pressing into torpedo-shaped loaf. Pinch seam and ends to seal.

Place loaf, seam side down, on cornmeal-dusted baking sheet. Cover loosely with plastic wrap and tea towel; let rise until doubled in bulk, about 1-1/2 hours. Carefully slide loaf onto heated stone.

Topping: Dust loaf with flour. Using serrated knife or razor blade, diagonally cut 1/2-inch (1 cm) deep slashes on top. Spray inside of oven with 1/3 cup (75 mL) water, avoiding lightbulbs and closing door quickly to seal in steam. Bake in 425°F (220°C) oven for 25 minutes. Reduce heat to 375°F (190°C); bake until golden and loaf sounds hollow when tapped on bottom, 20 to 30 minutes. Transfer to rack. Let cool.

Source : Canadian Living Magazine: October 2009