This past week I made an old-fashion rye bread, Pain Bouillie, modified from Ingram and Shapter’s The Bread Bible, page 158.
Directions with my modifications:
2 cups rye flour
1 ¾ cups boiling water
1 tsp blue agave
.3 oz yeast
2 tsp lukewarm water
2 tsp caraway seeds, ground or crushed
2 tsp salt
3 cups whole wheat flour
Olive oil for brushing
Makes 2 loaves of about 18+ oz each
Mix rye flours, boiling water and blue agave in a bowl and let stand in a warm place for 18 hours.
Combine the yeast and lukewarm water. Let stand for 5-10 minutes.
Combine the rest of the ingredients for the dough, add the water and yeast. Mix all together with the soaker.
Knead dough for 8 minutes on a floured surface.
Let rise for 1 ½ hours in a warm place.
Turn dough out and knock back. Cut into 2 equal pieces and roll each piece into a 15×4 inch rectangle. Fold bottom third up and the top third down and seal with edges. Turn over.
Cover and let rise for 1 hour in a warm place.
Preheat oven to 425 degrees.
Brush tops of loaves with olive oil. Using a sharp knife, slash 2 cuts in each loaf.
Bake for 30 minutes.
Reduce heat to 375 degrees and bake for another 30 minutes.
Turn out on a wire rack to cool.
RESULTS: It was a dense, full flavored rye bread. Quite tasty and good with butter, cheese, and lilikoi jelly made by our niece in Hawaii. [Thank you, Andrea!] Nevertheless, there are a couple more things I would change.
1) The original recipe called for rolling the dough out and folding it into thirds. I wouldn’t do this again, because when cut the bread clearly didn’t hold together where it was folded together. It wanted to separate into three horizontal sections – not a useful trait. The next time, I won’t roll the dough out and fold it; I’ll just leave it in a ball shape.
2) I am going to try to lighten up the final bread a bit. Because, while tasty, we wondered if it could be tasty AND less dense.
So, I’ll be making it again this weekend with changes. Stay tuned.