Three moles are crawling through a tunnel. The first mole says, “Hmm. I smell cookies.” The second says, “Yeah, I smell them too!” The third mole wrinkles his nose and says, “Not me, I just smell moleasses.”
Not a fan of rye bread? You’ll like this anyway. This is moist and sweet and dark, but still perfectly compliments a pastrami and swiss sandwich with a judicious amount of mustard. It will not last long in your house.
4 tsp instant yeast
2 1/2 c water
2/3 c molasses
4c bread flour
3c rye flour
1 tsp salt
1/4 c vegetable oil
2 tbsp caraway (at least!)
Mix all the dry ingredients together in a large mixing bowl. Add in the water, molasses and vegetable oil. Mix together until just combined, then let it sit for 20 minutes. Knead for 5-10 minutes, and expect extreme stickiness since rye doesn’t do the whole gluten thing. Place in a greased bowl and leave in a warm place until it has doubled.
Preheat the oven and baking stone to 450˚F. Once doubled, turn the dough out onto the counter. Divide in two, shape attractively (a little lingerie goes a long way) and let sit for another 20 minutes to get used to its new sexy form. Bake for 30-35 minutes. Eat.
This post submitted to this week’s YeastSpotting
My new starter has worked far better than I’d dared to hope. I baked three loaves of Norwich sourdough from http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ . I even left a little bit over for making pizza this week. Sourdough pizza can only be awesome.
Results of taste test: om nom nom. Crackley chewy crust and bubbly, moist and tart crumb. Super good.
Q: How many onions did you put in this bread?
A: Just one-ion.
300g bread flour
1 large onion (minced)
Mix up everything but the onion, then go watch one episode of Rocky and Bullwinkle while the ingredients autolyze. Knead dough for about five minutes, then rise until doubled. Roll out the dough and fold in the onion. Proof for 45 minutes while preheating the oven to 450˚ F. Make slashes with a knife for the oven spring. Bake for a half hour.
I love it when I get the crust just right and then the bread sits there just crackling at you on the counter. It’s exciting.
Posted in Bread, Recipes
Tagged Bread, onion
Look out, it’s the dreaded Ciabatta monster! This thing is wet and frustrating and difficult to work with but also bubbly and delicious.
And that’s it. Put all the ingredients in the bowl, and get that gluten going! A stand mixer is helpful here like none other. I don’t have one. It almost resembles a batter more than a dough so hand kneading is out of the question. I mix it for 5 minutes at a time and take breaks. With a stand mixer it can be anywhere from 10 to 30 minutes before the dough starts coming off the sides of the bowl.
Let it rise until tripled in a well oiled bowl (takes 2-3 hours depending on the weather)
Turn out onto the heavily floured counter and cut into three or four piece, then let them proof for about 45 minutes. Meanwhile, crank the oven up to 500˚ F.
Beg and plead the loaves into loaf shapes on a sheet of parchment paper or a damn well floured peel. Bake for 15-20 minutes. Ta-da.