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Tuesday, December 1, 2009

Rye Bread - November Recipes to Rival

Dear Fellow Recipes to Rival'ers,
um. this month's challenge was a failure for us, of epic proportions. alright, fine, i'm exaggerating. it still did suck tho. the first time, i had nuria do it. it was going to be her contribution to thanksgiving dinner. the presentation was beautiful, but it was heavy and solid as a rock. so i attempted to make it again over the weekend. while my attempt garnered less of a rock consistency, it still sucked. it poofed up so much during the 2nd rest period that the bake time got skewed. the inner most part of the bread was still raw.

so taste-wise, not my best offering. i will say that the smell was glorious. it was rich with the hint of chocolate. i love breads so it does break my heart that this was such a failure. i do have some rye flour left and i'm now on the search for the ultimate rye bread recipe. i'll get it eventually.

so till next month, keep your kitchen clean,
Angry Asian and Nuria

Thanks to Temperance for hosting this month! for more Rye outtakes, hit the blogroll.

001

Old World Rye
A World of Breads by Dolores Casella, 1966

2 cups rye flour
1/4 cup cocoa
2 T yeast
1 1/2 cups warm water
1/2 cup molasses
2 tsp salt
2 T caraway seed
2 T butter
2 1/2 cups white flour or whole wheat flour

Combine the rye flour and cocoa. do not sift.
Dissolve the yeast in 1/2 cup warm water.
Mix molasses, 1 cup warm water, salt, and caraway seed in large mixing bowl.
Add the rye/cocoa mix, the proofed yeast, the butter and 1 cup white flour or whole wheat flour.
Beat until the dough is smooth.
Spread the remaining flour on a breadboard and kneed it into the dough
Add more flour if necessary to make a firm dough that is smooth and elastic.
Place in buttered bowl and cover. Allow to rise until double (about 2 hours).
Punch dough down, shape into a round loaf and place on a buttered cookie sheet that has been sprinkled with cornmeal.
Let rise about 50 minutes.
Bake at 375 for 35 to 40 minutes.

006

today's song: La Roux, Bulletproof

12 comments:

  1. Your rye bread gone wrong experience reminds me of all the bread baking experience I ever had. My loaf breads are always raw in the middle and hard as a rock on the outside. The only joy I get from baking bread is the lovely smell it leaves behind.

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  2. But it looks great! I have never managed to successfully make bread. At least yours looks good!

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  3. i've had my share of doorstops for loaves the past few weeks, i can relate.
    but it does look lovely, i miss bread...

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  4. Your bread looks good! Too bad it didn't turn out. I was so shocked and happy when mine did. I was prepared for a failure. It's so good, you should try again!

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  5. I give you credits for trying twice. Usually if a recipe (note I usually blame it on the recipe) fails me once, that's it. My oven was misbehaving (again with the shift of blame) so my bread was cooked at a higher heat than it should have, and was on the dry and crumbly side.

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  6. I am glad you are not going to give up. I didnt see in your rise time but did it double both times?

    I raise mine in the microwave. Stays toasty in there.

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  7. Ciao ! I'm sorry !!! I was so lucky also because I made it the last moment possible !! Still the shape is beautiful !!

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  8. Sorry to hear that it didn't turn out well. I have amny bad experience with breading making as well. Keep trying. I am sure it can only get better :)

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  9. Sorry to hear that it didn't turn out well. I have amny bad experience with breading making as well. Keep trying. I am sure it can only get better :)

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  10. Ciao ! I'm sorry !!! I was so lucky also because I made it the last moment possible !! Still the shape is beautiful !!

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  11. I am glad you are not going to give up. I didnt see in your rise time but did it double both times?

    I raise mine in the microwave. Stays toasty in there.

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  12. Your bread looks good! Too bad it didn't turn out. I was so shocked and happy when mine did. I was prepared for a failure. It's so good, you should try again!

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