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Double Light Rye Bread

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Double Light Rye Bread

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This sandwich rye bread is super-light and wet; and the recipe makes two loaves, thus the “double.” Our because of the chefs at the vintage Maine schooner Sylvina W. Beal, introduced in 1911 in East Boothbay. They shared a model of this recipe with one in all their passengers just about 20 years in the past, on a cruise he took out of Belfast; and he kindly handed it alongside to us. We’ve modernized it slightly, and are glad to percentage this little bit of Maine nautical/culinary historical past with you.

At a look

Prep
Bake
Total
Yield
2 loaves

Ingredients

  • four cups King Arthur Unbleached All-Purpose Flour
  • 2 cups rye flour: white, medium, or pumpernickel
  • 2 ½ teaspoons immediate yeast
  • 2 tablespoons brown sugar
  • 2 ½ teaspoons salt
  • three tablespoons butter
  • 1/four cup molasses
  • 1/four cup Baker’s Special Dry Milk or nonfat dry milk
  • 1 tablespoon caraway seeds
  • 1 ¾ to two cups lukewarm water*
  • *Use the larger quantity of liquid in wintry weather or in drier climates; the lesser quantity in summer time, or in a damp setting.

  • 17 oz King Arthur Unbleached All-Purpose Flour
  • 7 half of oz rye flour: white, medium, or pumpernickel
  • 2 ½ teaspoons immediate yeast
  • 1 ounce brown sugar
  • 2 ½ teaspoons salt
  • 1 half of oz butter
  • three oz molasses
  • 1 ounce Baker’s Special Dry Milk or nonfat dry milk
  • 1 tablespoon caraway seeds
  • 14 to 16 oz lukewarm water*
  • *Use the larger quantity of liquid in wintry weather or in drier climates; the lesser quantity in summer time, or in a damp setting.

  • 482g King Arthur Unbleached All-Purpose Flour
  • 213g rye flour: white, medium, or pumpernickel
  • 2 ½ teaspoons immediate yeast
  • 28g brown sugar
  • 2 ½ teaspoons salt
  • 43g butter
  • 85g molasses
  • 28g Baker’s Special Dry Milk or nonfat dry milk
  • 1 tablespoon caraway seeds
  • 397g to 454g lukewarm water*
  • *Use the larger quantity of liquid in wintry weather or in drier climates; the lesser quantity in summer time, or in a damp setting.

Instructions

  1. Mix the entire components in combination simply till the whole thing is moistened. Cover the bowl, and let the dough relaxation for 15 mins; this offers the flour a possibility to begin soaking up the liquid, which is able to make the dough slightly much less sticky to knead.
  2. Knead the dough for roughly 7 mins in a stand mixer, or 10 mins by means of hand. It’ll be moderately sticky; rye flour does have that propensity. But it will have to even be clean, and really feel elastic.
  3. Place the dough in a frivolously greased bowl, quilt it, and let the dough upward push for 60 to 90 mins, till it is well puffy, although now not essentially doubled in bulk.
  4. Gently deflate the dough, and divide it in part. Shape each and every part right into a log.
  5. Lightly grease two nine” x five” loaf pans; two eight half of” x four half of” loaf pans, or one in all each and every. The smaller pan will make a loaf that “mushrooms” slightly; we desire nine” x five” pans right here.
  6. Settle the formed dough into the pans. Cover the pans, and let the dough upward push for 60 to 90 mins, till it is topped about 1″ over the rim of the smaller pan, and is ready even or somewhat over the rim of the bigger pan.
  7. Towards the top of the emerging time, preheat the oven to 350°F.
  8. Bake the loaves for 35 to 45 mins, till an instant-read thermometer inserted into the middle of 1 registers no less than 190°F. If the loaves appear to be browning too briefly, tent them loosely with aluminum foil.
  9. Remove the bread from the oven, and after 10 mins flip it out of the pans onto a rack to chill.
  10. Cool totally prior to cutting. Store hermetic at room temperature for five days or so; for longer garage, wrap and freeze.
  11. Yield: 2 loaves.
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