Another rye bread. Are you beginning to think we like rye bread? You’re absolutely right – and especially homemade rye bread.
While I made a few changes, the recipe was based on the Dark Rye Bread recipe in 100 Great Breads by Paul Hollywood, page 24. It has a wonderful, slightly sweet flavor and a nice texture. We sliced the slices thin and tried them with a variety of toppings: Trader Joe’s Chianti Red Wine Artisan Salami, Goat’s Milk Gouda Cheese, and butter. Ron even tried honey. I thought it went particularly well with the Gouda Cheese.
This would be tasty as a breakfast bread with omelets, a dinner bread with pork, or thinly sliced for hors d’oeuvres served with cheese.
1 tsp active dry yeast
1 tsp blue agave
1 ¾ cups water
2 ¾ cups rye flour
1 cup white whole wheat flour
¼ cup gluten flour
1 tsp salt
2 Tbl molasses
1 tsp ground cumin
1 cup dried cranberries
1 cup walnut pieces
Mix yeast, blue agave, and ¾ cup warm water in small bowl. Let stand for 10 minutes.
Combine 1 ½ cup of rye flour, ¼ cup gluten, ½ cup white whole wheat flour, and salt in a bowl.
Pour molasses and yeast mixture in with flour mixture. Stir to combine.
Form into a ball, cover with a greased saran wrap and let rise for 5 hours.
After 5 hours, mix remaining flours, water, and ground cumin. Add to original dough mixture with cranberries and walnut pieces. Combine thoroughly with fingers. It will be sticky.
Divide dough into two equal parts.
Form into logs and place each one in a buttered bread pan.
Let rise for 3 hours. It won’t double in size – the loaves will still be small.
Preheat oven to 425 degrees Fahrenheit.
Bake loaves for 35 minutes.
Transfer to rack, spread butter over hot bread, and sprinkle with sea salt.
Let cool at least 30 to 45 minutes before cutting – This is the most difficult part! But, be patient.
RESULTS: We both gave it high marks for flavor and structure. The sliced bread definitely holds together nicely. Ron went so far as to pronounce it one of the best breads yet – and I agree. It has a nice combination of rye flavor, sweetness from the cranberries, and crunch from the walnuts. At this point, I couldn’t detect the cumin – Maybe tomorrow when it’s rested. Or, if you like cumin, you may want to add another ½ teaspoon.