Seeded Rye Bread

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Seeded Rye Bread

 

1 1/2 cups rye bread pieces

3 cups Rye Sour, see

below

1 package dry yeast

1 tbsp. salt

2 tbsps. caraway seeds

4 cups

bread or unbleached flour, approx.

1 egg, beaten, mixed with 1 tbsp.

water

 

Soak in water half a dozen crusty slices of a

previously baked loaf of rye (store-bought is fine). Squeeze dry. Set aside 1 ½

cups for this recipe; the balance can be refrigerated or frozen for later

use.

Using the plastic dough blade, place the bread pieces and the sour in

your food processor work bowl. Pulse several times to make certain the two are

thoroughly blended. Add the yeast, salt, and 1 Tbsp caraway seeds. Pulse, and

leave for a minute or two for the yeast particles to dissolve.

Add the flour,

½ cup at a time (pulse quickly after each addition), until the batter becomes

solid and is carried around the bowl by the force of the blade.

Keep the

machine running and knead for 45 seconds. If the dough is too dense for your

machine (this is likely for smaller mixers), turn it out onto a floured surface

and proceed by hand.

Place the dough in a bowl, cover with plastic wrap, and

leave at room temperature for 30 minutes.

Punch down the dough and turn out

onto a floured work surface. Divide into 2 pieces and form either round loaves

or long plump ones. Place the loaves on a baking sheet that has been dusted with

cornmeal.

Cover the loaves with wax paper and put aside to rise for 30

minutes to proof three-quarters in volume (not the usual full proof of double in

volume).

Preheat the oven to 450 degrees for 20 minutes before baking, and

prepare 1 cup hot water to pour into a pan on the bottom shelf a few minutes

before putting in the loaves. This will create the steam needed for a beautiful,

crisp crust.

Cut the top of the loaves into a pattern with a razor blade or

sharp knife. Try a tic-tac-toe design or diagonal cut across the top. Brush with

the egg-water mixture. Sprinkle with remaining caraway seeds.

Place in the

hot oven. Midway through baking, turn the loaves around so they brown evenly.

The loaves will bake to a deep brown in about 40 minutes. Turn one loaf over and

tap the bottom crust to determine if it is done. If it is not hard and crusty,

return to the oven for 5 to 10 minutes.

Place on a metal rack to cool. Yields

2 large loaves.

 

Rye Sour:

2 medium onions, coarsely chopped

4

cups rye flour, stone-ground preferred

3 1/2 cups hot water, 120 to 130

degrees

2 packages dry yeast

1 tbsp. caraway seeds

length of

cheesecloth

 

Tie the onion pieces into a bag made with the

cheesecloth. Put aside.

In a large bowl measure the rye flour and water. Stir

to mix. Sprinkle on the yeast and work it into the rye mixture. Add the caraway

seeds.

When the mixture is thoroughly blended, push the onions down into the

center of the sour. Cover tightly with plastic wrap and put aside overnight (no

more than 24 hours). Do not refrigerate.

Lift out the onions, scrape the sour

off the cloth, and discard the onions.

The sour can now be used as part of

the sponge in all sour rye breads, or refrigerated for later use. (May be kept

alive in the refrigerator for several weeks with occasional stirring and

feeding.)

Yields 8 cups.