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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: October 2009
- 1 teaspoon active dry yeast
- 1 cup warm water
- 2 cups stone-ground rye flour
- 1 3/4 cup white bread flour
- 5 teaspoons caraway seeds
- 1 3/4 teaspoon salt
- 1 cup stone-ground rye flour
- 2/3 cups warm water
- 1/4 teaspoon active dry yeast
- 1 tablespoon whole rye flour
MethodStarter: 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.
Nutritional facts Per slice: about
- Sodium 252 mg
- Protein 6 g
- Calories 137.0
- Total fat 1 g
- Potassium 209 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 28 g
- Iron 17.0
- Folate 15.0
- Calcium 2.0