Saturday, September 20, 2008

Rye Bread

I'm not the biggest fan of rye bread, but I think that's because I don't care for caraway seeds which often seem to be in or on rye breads. But one of my bakery customers asked if I made a rye bread so I thought I would explore some options. I settled on this recipe, adapted from The Chez Piggy Cookbook. It is tender with a nice crust and is caraway seed-free (though you can feel free to add some). Although this recipe takes a little time, the taste is well worth it.

Makes 2 loaves
DAY ONE (morning) Soy Milk Sour
- 1 1/2 cups soy milk at room temperature
- 1 1/2 tsp apple cider vinegar
- 3/4 cup rye flour

1. Mix all ingredients together in a large bowl and let sit at room temperature.

DAY ONE (evening) Starter
- 2 1/2 tsp active dry yeast
- 1 cup warm water
- soy milk sour from above
- 2 cups white bread flour
- 1 cup rye flour

1. Dissolve yeast into water. Add to milk sour, then mix in flours. Cover, and refrigerate overnight.

DAY TWO Finished Loaf
- rye starter from Day One
- 1/2 cup water
- 2 tsp brown sugar
- 1 tbsp sea salt
- 2 tbsp vital wheat gluten
- 3 cups white bread flour
- soy milk for brushing

1. Bring starter to room temperature (stick in a warm place for an hour or so). Add in the rest of the ingredients. Turn onto a well floured surface and knead. The dough will be stickier than a normal bread dough (but not gloppy), so don't add too much flour.
2. Place in a bowl, cover, and let rise for an hour, or until doubled in size. Punch down with floured hands, divide in two, and place in loaf pans. Let rise until almost doubled. Preheat oven to 400 degrees.
3. Slash the loaves down the centre with a razor blade. Gently brush with soy milk. Bake for 15 mins. Reduce heat to 375, and bake for 20-25 mins, until loaves are golden and sound hollow when tapped in the bottom.

Tonight I made a mountain of Reuben Sandwiches with this rye bread. Man, were they ever good.

8 comments:

lao80 said...

Score! I have your reubens on the menu for next week. Now I've got the bread, too.

Thanks.

Sharon R said...

I've been saying every year I want to try to bake bread and still have not. But this may be the recipe that makes me do it!

Erin said...

That looks just to die for. Even at 7am.

seitanismymotor said...

Thank you for this recipe! I love rye bread.

Claire said...

I think you've been all about the Reuben since the Belgian Cafe.....now i need to go buy sauerkraut! Mmm!

Vegan Dad said...

claire,
Right you are. The Belgian Cafe was great, but these reubens are even better (pats self on back). Hope all is well with you in Philly.

russ said...

wow this sound like a fun adventure ! I'll have to investigate what on earth vital wheat gluten is, and make myself some!

Marnella said...

I made this bread in my breadmaking machine by diving the recipe in half, and at the Day Two part, after bringing starter to room temperature, I dumped it all in the machine. Makes 1 two-pound loaf (use basic setting, medium dark). The bread is dense but moist, very delish.