This site uses Akismet to reduce spam. Sergii. Your comment may need to be approved before it will appear on the site. I used 2 cups of freshly ground rye weighed @ 135g each, 2 cups of freshly ground spelt @ 120 g each, and 3 cups of organic unbleached all-purpose flour weighed @ 120g each. I liked it better that way, but other bakers may not. Although the bread freezes well, so I would just make the full batch and freeze part of it! Knights and nobles controlled lands that were rented to peasants who were organized into small villages. This bread is very soft and cakey. One of those reasons is that I use yeast to leaven the bread and make a soft loaf that is delicious to eat sliced and spread with butter. Cover with plastic or a damp cloth. In the bowl of an electric stand mixer fitted with a hook attachment, combine the warm water and honey, then sprinkle the yeast on top of the water and let it proof for 5 minutes. Increase the speed to medium-high and knead for 8-10 minutes until the dough is smooth and no longer sticking to the sides of the bowl. I ended up using almost all of the flour on the highest end of your ranges. However, my own reward is that this makes 2 loaves….The only change I have to make was for high elevation, and I used my bread machine for mixing. Even with cutting the recipe in half, I had no problem with sticky dough as some. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size. And if you’re on Pinterest, feel free to leave a comment and photo there if you have one! Turn the dough out onto a lightly floured surface, knead the dough a few turns and then divide it by cutting it in half with a sharp knife. I’m in search of The rye of my dreams is a true NY Jewish rye bread with a resilient, chewy crust and an almost bitter rye crumb. Your email address will not be published. The recipe makes two 800g loaves (see footnote for measures to make a single 900g loaf. Sometimes we try to keep the recipes as close to their historical roots as possible, and other times we tweak them to fit our modern palates. All photos and content are copyright protected. Good Food Daily Deal: Restaurant quality pasta at home from just £7. Thanks. Whisk until yeast dissolves. And can it be made with cold water  and less yeast for an overnight rise? I wanted to ask you, if I could add 3 cups of rye flour instead of 2 in order to make it a bit more bitter and so that I don’t need to add too much wheat flour. I would immediately say to check the yeast to make sure it’s still good, but if it is rising the first time around then I would think the second rise would happen just as well. which is actually a type of rye bread. Hi Quinn, blackstrap molasses is somewhat more bitter than regular molasses, so you might not want those bitter note in the bread. I didn’t do any in-depth research into the differences of each, but from a cursory look at quite a few different recipes, I would say this is closer to the Jewish or Polish versions. I followed the recipe exactly except for the flour. Hi Amy: can this recipe be cut in half to make just one small loaf? Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Rye bread is simply bread that is made with rye flour. Now I’m going to try the potato bread! Method. 1 cup (106g) white rye, medium rye, or pumpernickel flour, 1/2 cup (113g) sour cream (low-fat is fine; please don't use nonfat), 1 to 2 tablespoons (7g to 14g) caraway seeds, to taste, 3 tablespoons (25g) vital wheat gluten or rye bread improver, optional, for best rise. So yes, about 8 minutes in the stand mixer. Genius. Whisk until yeast dissolves. Excellent recipe but I think the last instruction (#4) needs a little attention. Facebook Instagram Pinterest Twitter YouTube LinkedIn. , use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. But the molasses in the bread is equally for sweetness and for color. Have leftover rye bread that’s going stale? This is the second time I am baking this bread. Remove from the oven to cool and serve in slices. I keep a sourdough starter in the fridge so I thought why not try it in your recipe.