My next experiment in rye-dom was this Sandwich Rye Bread from my go to book, the ultimate Baker's Companion (faithful readers will know which book I'm referring to). This is a straight loaf, requiring no starter, and is pretty simple to make. It calls for rye flours and caraway as well as pickle juice. Interesting, huh? The caraway contributed its signature "rye" flavor and a nice pretty appearance. Over all, this was a really, really yummy loaf with a nice, squishy sandwich loaf texture. It handled like a dream, which always makes me nervous when there's rye flour involved, and rose beautifully as well. The crust browned really nicely- all in all it was a picture perfect loaf that I'd make again. It was delicious with tuna fish--- I guess there's just something about rye and tuna. Another positive step in the right direction. Next time, we try rye with some sponge! Stay tuned!
Sandwich Rye Flour
adapted from KAF Baker's Companion
2 cups flour, bread or all purpose
1 1/3 cups rye flour
1 tbsp caraway seeds
1 1/2 tsp salt
1 tbsp sugar
2 tsp instant yeast
1/4 cup vegetable oil
1/4 cup dill pickle or sour pickle juice
1 cup water
Place all of the dry ingredients in a large bowl,and whisk to combine.In a liquid measuring cup, place the oil, pickle juice, and water.Pour the liquid over the dry ingredients,and stir to make a shaggy dough.Turn the dough out onto a well floured surface,and knead to make a firm, smooth but somewhat sticky dough.Place in a greased bowl and allow to rise at room temperature until doubled in size.My dough was a very fast riser. Turn the dough out onto a lightly floured surface,and pat the dough into a rectangle.Shape into a sandwich loaf.Place in a lightly greased 8x4 inch loaf pan.Set aside to proof until the dough rises about an inch over the rim. When the dough is almost proofed, preheat the oven to 350. Bake the bread for about 35 minutes or until a thermometer registers 190 and the loaf is a deep golden brown.
Remove from the oven and cool on a wire rack. Enjoy!