Friday, February 11, 2011

9 Grain Rye Bread Recipe

Thank you Mark P. from Southern California for sending us a Bread Recipe. Those in the Rancho Store tried this bread and said it was DELICIOUS!!!

Marks Honeyville Nine Grain Rye Bread

Preferment:

1 cup Water (about 90 degrees)
1 cup Honeyville's Summit Artisan Bread Flour
1 teaspoon Honey

Mix and let it sit until ready to use

Make your preferment at least 4 hours before. This preferment helps in developing texture and speeding rising time. It will also last in the fridge for a week. So if you bake this bread often you may want to double or triple it and then refrigerate the rest.

Bread:

2 cups Honeyville's Summit Artisan Bread Flour
3 cups Hard White Wheat Flour
1 TBSP Honey
1 TBSP Salt
2 teaspoons Yeast
1 TBSP Olive Oil
1/4-1/2 cup Honeyville's Whole Caraway Seed (depending on how bold a rye taste you like)
1/2 cup Honeyville's Powdered Milk(+ 2 cups Water) (equivalent to 2 cups milk)
Add your preferment

At this point all your ingredients should be in the mixer. Knead on low for 5-7 minutes. Watch your dough. If it seems too dry, add water or milk 2 TBSP at a time until it's kneading smoothly. This is a moist dough.

Remove from mixer. Oil your hands as this dough is a sticky dough. Form into a ball and place in an oiled bowl. Cover over with kitchen towel. (the customer found that a plastic bowl works better since it will keep the heat from escaping)

Let dough rise until double. 1 1/2-2 hours. Form ball again. Let it rise another 30-40 minutes. Divide and shape into 2 loaves and let it rise about 15 minutes. Then slash tops with sharp knife, dip in water or oil,  and let it rise another 30-45 minutes.

Place 9 inch tin pie plate on bottom of stove filled with water. Heat oven to 425 degrees. The customer bakes his bread on a Pizza Stone so he does this during the last 30 minutes of the rise to pre heat the stone. He places his loaves on Parchment Paper in French Bread Loaf pans for final rise and then places in oven to bake for 15 minutes. Then he slides from pan and paper directly on the stone. He then drops the temp to 375 degrees for another 30 minutes until brown. Place on a cooling rack for 1 hour.

Enjoy...this bread sounds super yummy!!


No comments: