May 1, 2010

Country Currant Rye Bread

This is a good bread, although I personally don't taste much difference between currants and raisins.

Country Currant Rye Bread

1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
2 tsp. salt
3 Tbsp. butter
2 cups dark rye flour
2 cups bread flour
2 Tbsp. gluten

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add salt, butter and rye flour. Beat well. Cover, and let stand 15 minutes.

Slowly add bread flour and gluten, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease a cookie sheet or line with parchment paper. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into two to three round loaves. Place the loaves, seam side down, on baking sheets. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350
ºF. Bake 30 to 35 minutes, until golden. Remove from baking sheet, and cool on wire rack.

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