King Arthur Rye Bread Recipes
CRUSTY SOURDOUGH RYE BREAD
Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Adapted from a recipe by Sunset Breads (1995)
Provided by Debs Recipes
Categories Sourdough Breads
Time 2h55m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go six hours) until bubbly and sour, even boozy, smelling.
- Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together.
- Knead 9-10 minutes (in KitchenAid stand mixer on speed #2) until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.
- Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
- Cut a couple small slashes about 3/4" deep on top of loaf; spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack.
- NOTE: If you opt to let your starter and rye combination stand for several hours, you can get by without the additional yeast ~ Just plan on increased rising times.
SOURDOUGH RYE BREAD
I love King Arthur Flours sourdough rye recipe, but it is for a bread machine, which I don't like. Mainly because of the shape of the finished loaf, so I mix and knead it in the bread machine, and after the first rise, I shape and bake in the oven.
Provided by pammyowl
Categories Breads
Time 3h30m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
- Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
- Let rise, take out and form as desired.
- Let rise again, and heat your oven to 350.
- Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
- Let cool completely, slice and enjoy!
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the ingredients in a medium bowl or the bowl of a stand mixer., Mix until there are no dry spots; a plastic bowl scraper is your best tool if you're mixing by hand.
- The texture of the dough will be soft and sticky due to the pumpernickel flour., Cover the bowl and let the dough rise at room temperature for 2 hours.
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- Weigh your flours; or measure them by gently spooning them into a cup, then sweeping off any excess.
- Combine the dough ingredients and mix and knead everything together — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
- Place the dough in a greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 to 2 hours, or until it's nearly doubled in bulk. Even if rising takes longer, give it enough time to become quite puffy.
- Divide the dough in half and shape each half into a ball. Place the balls side by side in a lightly greased 9" x 5" loaf pan. Alternatively, simply shape the entire piece of dough into a log and place it in the pan. Tent the pan loosely with greased plastic wrap.
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- In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter.
- Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead., Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth.
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