MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rye And Caraway Seed Bread
Categories: Breads
Yield: 1 Loaf
150 g White sourdough starter
-(100% hydration)
350 g Water; tepid-warm
300 g White bread flour
75 g Whole wheat flour
75 g Whole rye flour
20 g Treacle (molasses)
50 g Filter coffee
15 g Caraway seeds
10 g Salt
The caraway seeds smell so good when this bakes. I think the coffee
and treacle definitely add a nice background note - but you probably
wouldn't guess there's coffee in it if you didn't know.
You can use a rye starter if that's all you have, just replace the 75
g rye flour in this recipe with white bread flour to keep the ratio
the same. Also, this dough is quite sticky - around 80% hydration -
so if you're not comfortable handling wet dough use
320 g water, or even a bit less.
Dissolve the treacle in the hot coffee. Once the coffee is cool, mix
all ingredients except the caraway seeds and salt into a shaggy dough
and autolyse for 45 minutes.
Add the salt and caraway seeds and knead until almost - but not quite
~ passing the windowpane test. This can take a while if the dough is
wet - it took me 7 minutes in a stand mixer, with a rest half way
through. It'll probably be at least 10 minutes by hand.
Bulk ferment until almost doubled in size. This can take anywhere
from 4 to 8 hours in my experience. For me, on a cold February day in
England, it took around 7 hours. Do two or three stretch and folds
during this time. You should notice it significantly improve in
strength each time. If it's holding it's shape, stop folding.
Shape into a boule and prove for 1-1/2 hours, then place in the fridge
overnight.
Preheat the oven to 240┬░C.
Spray the dough with a little water and sprinkle a 50/50 mix of sesame
seeds and golden linseed (flax seed) on top. Score the dough.
Turn the oven down to 220┬░C. Bake 20 minutes with steam (or with the
lid on your cast iron pot), 20 minutes without steam (lid off).
Let it cool completely before cutting, and enjoy.
Recipe by Caolan McMahon
Recipe FROM: <gemini://caolan.uk/kitchen/
2021-02-15_rye_and_caraway_seed_bread.gmi>
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