Black Bread !!INSTALL!!
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place all of the ingredients in a large bowl, reserving 1 cup (120g) of the bread flour. Mix to make a thick batter-like dough. Don't worry how wet the dough seems at this point; it'll become more dough-like when you add the remaining 1 cup (120g) of bread flour.
Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.
As promised, black bread. It's what I crave when I think of winter-time baking, and I've been making consecutive loaves over the past few weeks. Caraway-crusted, flecked with dashes of grated carrot, it's dark and hearty, and perfect when toasted then topped with a fat smear of dill butter. This is a hodgepodge of a recipe that isn't shy with the rye flour, and stems from a version of black bread in Dan Lepard's Short & Sweet. I use Dan's ingredient list and the method of bread-making I learned as a kid. Pretty much - mix, rise, punch, rise, bake.
What you end up with here is a rustic, elbows-on-the-table style of crusted loaf with an assertive caraway-molasses streak. Once it's out of the oven, use your best butter to top it. Or, let a slab of it sit under a broiler topped with your favorite melty cheese - either gruyere or goat cheese does the trick. Beyond that, allow me to tell you what I've made of it. For lunch: An open-faced sandwich on toasted Black Bread, with the dill butter from SNED, a bit of sautéed kale, and a fried egg. Remains of a two-day-old loaf? Cubed, tossed in a bit of garlic butter and toasted into croutons. And dare I tell you that this bread was made for fondue? Because it was.
This recipe calls for carrots, which add nice flecks of color, but you can do a potato version as well. Also, I use molasses here, but a lot of you (particularly outside the U.S.) tend to ask me for alternatives - black treacle, or honey will also work. Honey will give you a lighter bread though. For those of you skittish about yeast doughs, I tend to let my dough rise on top of my stove when then oven is on, but a sunny spot usually works nicely too.
If you're looking for a go-to zucchini bread recipe, give this a shot. The recipe delivers a single beautiful loaf of walnut studded zucchini bread. Moist, just sweet enough and loaded with toasted walnuts inside and out, it has a sweet nut-crusted top, requires one pan and is a rustic stunner.
From the Big Sur Bakery cookbook, a seed-packed pocket bread recipe contributed by a good friend of the bakery. Sesame, sunflower, flax and poppy seeds, millet, oat bran, and a bit of beer impressively cram themselves into these delicious, hearty rolls.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.
Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic and is also a specialty in the canton of Valais in Switzerland. Around 500 AD, the Germanic tribe of Saxons settled in Britain and introduced rye, which was well-suited to its temperate climates.
While rye and wheat are genetically similar enough to interbreed (resulting in hybrids known as triticale), their biochemistries differ enough that they affect the breadmaking process. The key issue is differing amylases, the enzyme which breaks starch down into sugar. While wheat amylases are generally not heat-stable and thus do not affect stronger wheat gluten that gives wheat bread its structure, rye amylase remains active at substantially higher temperatures. Since rye gluten (secalin) is not particularly strong, rye dough structure is based on complex polysaccharides, including rye starch and pentosans. As a result, amylases in rye flour can break down dough structure, inhibiting it from rising.
There are two common solutions: The traditional manner, developed where obtaining wheat was impractical because of marginal growing conditions or supply difficulties, uses dough acidification to impede the function of rye amylases. Lowering dough pH, however, compromises the use of relatively acid-intolerant Saccharomyces cerevisiae-based "baker's yeast". Instead, the addition of naturally acidic Lactobacillus "sourdough" cultures lowers bread pH, facilitating the growth of an acid-tolerant yeast strain, and helping gelatinize starches in the dough matrix. The byproduct of this approach is lighter bread.
In areas where high-gluten hard wheat is readily available, the need for a complex polyculture of bacteria and yeast can often be reduced or removed by adding a large proportion of hard wheat flour to the rye flour. Its added gluten compensates for amylase activity on the starch in the dough, allowing the bread to retain its structure as it bakes. The "deli rye" tradition in the United States is based upon this mixing of grains. Use of high-gluten wheat flour also makes multigrain bread possible, like the "rye and Indian" bread of the American colonies, which combined rye and wheat with cornmeal in one loaf.
Pure rye bread contains only rye flour, without any wheat. German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at a low temperature in a covered tin. Rye and wheat flours are often used to produce a rye bread with a lighter texture, color, and flavor than pumpernickel. "Light" or "dark" rye flour can be used to make rye bread; the flour is classified according to the amount of bran left in the flour after milling. Caramel or molasses for coloring and caraway fruits are often added to rye bread. In the United States, bread labeled as "rye" nearly always contains caraway unless explicitly labeled as "unseeded." In Canada (especially Montreal), bread labeled as "rye" often has no seeds, whereas bread labeled as "kimmel" is usually rye with caraway fruits. Some unique rye bread recipes include ground spices such as fennel, coriander, aniseed, cardamom, or citrus peel. In addition to caramel and molasses, ingredients such as coffee, cocoa, or toasted bread crumbs are sometimes used for both color and flavor in very dark, bread-like pumpernickel.
As stated above, all-rye bread may have a very long shelf life, measured in months rather than days, and is popular as storage rations for long boat trips and outdoor expeditions. Such bread is sliced thinly because of its density, sometimes only a few millimeters thick, and is usually sold sliced in this manner.
It is fairly common to combine rye with other grains and seeds. In southern Germany and Switzerland, for example, it is not uncommon to find a variant of Vollkornbrot with sunflower seeds instead of the rye seeds, and some traditional recipes also substitute whole wheat grains for the rye grains. In the colonial era in North America, particularly in the United States, it became common to mix rye and cornmeal in what was known as "rye and Indian" or, if wheat flour was added, "thirded" bread; the resulting bread, though less dense than a whole-rye bread, was still heavier than the more expensive wheat-only breads that later became commonplace.
In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.
Rye flour is sometimes used in chemically leavened quick bread recipes as well, either batter-type or dough-type (similar to Irish soda bread). In such cases, it can be used in similar applications as whole wheat flour, since an egg matrix often provides the bread structure rather than the grain's gluten.
Wheat-rye bread, including light rye (sissel), American pumpernickel, and the combination of the two as marbled rye, is closely associated with Jewish cuisine and Jewish-American cuisine, particularly the delicatessen. The bulk of the flour is white wheat flour (often a less-refined form known as first clear), with a substantial portion of rye mixed in for color and flavor. The dough is often leavened, in whole or in part, with sourdough, but sometimes uses a small addition of citric acid or vinegar to achieve the lowered pH needed to neutralize the rye amylases. The so-called Jewish rye is further seasoned with whole caraway fruits and glazed with an egg wash, and is traditionally associated with salted meats such as corned beef and pastrami.
High-gluten wheat flour can be used with rye flour to make a dough suitable for bagels. Jewish-style American rye bread is sometimes referred to as corn rye, possibly from the Yiddish korn ('grain'), or from the use of cornmeal as a coating and handling aid.
In Scandinavia, similar bread is made, due to the large Jewish community, some of which (in Swedish, called Vörtlimpa) also include sweeteners and/or citrus peel, as well as spices such as anise, fennel or cardamom, sometimes reserved for festive occasions.
In Israel, rye bread is very popular due to the large population of Ashkenazi Jewish descent. It is popular with Israelis of Middle Eastern and North African Jewish descent (Sephardic and Mizrahi Jews) as well. Rye bread is the most common type of packaged bread in Israel, and it is used across the nation in school cafeterias, military bases, prisons, and other government facilities. It is also commonly used in restaurant kitchens and is a staple at many bakeries. It can be found in virtually every bakery and grocery store in Israel. It is commonly mass-produced, and the mass-produced version is very similar to the American mass-produced version, however, it is often very soft. Many bakeries in restaurants in places such as Tel Aviv and Jerusalem are redefining rye bread and are baking their own versions that are sometimes a twist on the traditional Jewish rye bread, and sometimes harken back to the most traditional Ashkenazi style rye bread. 041b061a72