Recipes On Rails: New Recipes tagged with rye,bread

Jewish Rye - No knead

2012-05-23 06:46:43 UTC

Ingredients:

1.6 pound Starter
1.7 pound Flour, White Rye
0.9 pound Flour, all-purpose
20.0 gram Caraway Seeds
35.0 gram Salt, Flour
1.8 pound water

Instructions:

Add dry ingredients to plastic bin and mix.

Add starter and water.

Mix by hand till well incorporated. Allow to rest 20 minutes.

Stretch dough by pulling from an edge and stretching dough across remaining dough.

Repeat about 20 times or till dough gives some resistance.

Repeat 4 and 5 two times, for a total of three stretching sessions and 3 20 minute rests. Allow dough to rest about 3.5 hours. This is longer than the other no-knead doughs to allow the flavor to develop. After that period, the dough should be well risen in the plastic bin.

Scale the dough into 1.5 pound portions. Pre-shape the dough by first flattening the portion.

Fold 1/3 of the dough over onto the middle 1/3.

Fold other 1/3 over onto the 2/3.

Now fold 1/4 over onto the next 1/4.

Repeat on the other side.

Fold 1/2 over on the other half, like closing a book.

Allow to rest about 15 minutes.

Pat the dough flat.

Fold 1/3 over onto the middle 1/3.

Fold the other 1/3 over onto the 2/3

Seal the seams.

Shape the dough.

Place on couche.

Allow to rise till doubled in bulk. This can be a rather long time if you keep the proofing area cool. Cooler/slower rise will allow bacteria to develop that great sour taste. I let these rise 3 hours.

Place on peel, baste with a cornstarch solution (mix some corn starch into some water, and bring to a boil. You want this to be a little thiner than honey), and sprinkle with more caraway seeds.

Bake at 425 on stones with steam if possible. I use a convection oven, so I did 5 minutes with steam, 15 minutes without, and 5 minutes with oven turned off.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/552

Pumpernickel Raisin Bread

2012-05-18 17:34:44 UTC

Ingredients:

0.8 pound flour, rye
0.8 pound Flour, Pumpernickel
2.0 pound Flour, all-purpose
2.5 pound water room temperature
1.0 pound molasses
0.8 pound Raisins
25.0 gram Cocoa
8.0 gram coffee, instant
36.0 gram Salt, Flour or kosher salt
10.0 gram Yeast
30.0 gram Caraway Seeds

Instructions:

Combine the water and molasses in a saucepan, and heat gently so the molasses dissolves into the water. Add the cocoa, coffee, and salt, stirring to dissolve. Allow to cool to room temperature (NOTE: if you baking area is cool, or the dry ingredients are cool, you should use warmer liquid ingredients. The average temperature of the ingredients should be around 70).

While the liquids cool, weigh out the dry ingredients.

I like to mix the dry ingredients so that the eventual dough is more uniform.

When the liquids are cool enough, add them to the dry ingredients and mix with your hands. Allow to rest 20 minutes.

Stretch the dough about 20 times, and allow to rest 20 minutes.

Stretch the dough about 20 times, and allow to rest for two and a half (2.5) hours.

Scale the dough into loaf weights.

Shape all the loaves, and allow to rise for an hour or until properly expanded.

If baking in loaf pans, bake in 350 F oven for about 45 minutes. If baking freestyle, preheat oven to 400 for about 30 minutes.

Pre-shape. First flatten out the dough.

Then fold top quarter over onto the 2nd quarter.

Fold the bottom quarter up onto the 3rd quarter.

Now roll the top half over onto the bottom half and roll lightly.

Let the pre-shaped dough rest about 10 minutes.

Select one of the pre-shaped doughs.

Flatten it out using your fingers.

Fold the top third down over the middle third.

Fold bottom third up over top two thirds and seal edges.

Roll out to the appropriate shape.

OPTIONAL FOR FREE-FORM LOAF: Mix some cornstarch with water and bring to a boil. Allow to cool. Solution should be about the thickness of a cream sauce. Baste loaf with this solution, sprinkle with caraway seeds. Brush with solution again, immediately after the loaf comes out of the oven.

Servings: 4
Prep Time: 6 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/532

Rye Bread

2012-05-19 22:52:17 UTC

Ingredients:
Instructions:

Everything works off the starter.

Whatever the weight of the starter, add 2/3 more in Clear flour.

Salt is the weight of the starter * .02
Brown Sugar is the weight of the starter * .04

remember to add old bread soaked in water.... this will require additional
flour
add caraway seeds to taste.

1/15/04 - Tried some varriations... increased the Brown Sugar to .06 and threw in a little diastalic malt. Procedurally, holding back the salt, I mixed for about 30 seconds, until it just started to get mealy, and then let it rest for a bit. I then added the salt and mixed to the normal extent.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/17

Sauerkraut Rye - no knead

2012-05-23 01:44:43 UTC

Ingredients:

2.5 pound Flour, all-purpose
2.0 pound Flour, White Rye
0.18 pound Milk Powder
14.0 gram Yeast
0.45 gram salt
45.0 gram Sugar
68.0 gram Caraway Seeds toasted
0.5 teaspoon ginger, ground
0.25 pound Oil, vegetable
2.5 pound water
1.0 can Sauerkraut

Instructions:

Mix all the dry ingredients in a plastic dough box. Add liquids and sauerkraut. Assumption is made that the squeezed kraut will yield about 2/3 pound of liquid.

Following the normal no-knead method, combine the ingredients.

Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Yes, 4 times, as this seems to use the extra folding to build the gluten.
Wait 2.5 hours and turn out onto floured work table.

Pre-shape into approximately 1.5 pound loaves. Let rest about 10 minutes, and shape.

Allow to rise for about an hour.
Optionally, make a slurry out of cornstarch and water. Cook to thicken. Use this slurry to brush loaves, and sprinkle with more caraway seeds.
Bake at 425 with steam.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/523