Rye Bread

Breads made with rye flour are very popular in central and eastern Europe.

"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008.

Rye Bread

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    Ingredients

    1 cup tepid water 1 tsp caraway seeds, lightly crushed
    1 cup rye flour 2 tsp salt
    3/4 cup plain yogurt 1 3/4 cups bread flour, as needed
    1 tbsp unsulfured molasses 1 large egg, beaten, to glaze
    1 tsp instant yeast 1 tsp caraway seeds, for the crust

    directions

    Prep: 25 min Total: More than 60 min
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    • 1

      Whisk the starter ingredients together in a medium bowl. Cover with plastic wrap and let stand for 8–12 hours, until bubbly.

    • 2

      Transfer to a large bowl. Stir in the rye flour and salt. Stir in enough of the bread flour to make a stiff dough. Knead on a lightly floured work surface, adding more flour as needed, about 8 minutes, until the dough is smooth and elastic, but slightly sticky—do not add too much flour. Shape the dough into a ball, and turn in an oiled bowl. Cover with plastic wrap and let stand in a warm place until the dough doubles, about 1 hour.

    • 3

      Punch down the dough and form into a 9in (23cm) long football shape. Transfer to a floured baking sheet, cover with plastic wrap, and let stand until almost doubled, about 30 minutes.

    • 4

      Preheat the oven to 425°F (220°C). Brush the loaf with beaten egg and sprinkle with caraway seeds. Cut a shallow slash down the center of the loaf. Bake for 20 minutes. Reduce the oven temperature to 400°F (200°C) and continue baking until the dough sounds hollow when tapped on the bottom. Cool on a wire rack.

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