May 10, 2012

Yeasted Rye Bread

St. Patrick's Day wouldn't be complete without corned beef and cabbage ... or at least Reuben sandwiches. My contribution to the Reubens for the planned festivities for St. Patty's Day is this Yeasted Rye Bread from Crust and Crumb.

Yeasted Rye Bread
1 cup bread flour
1 cup rye flour
1 tsp. yeast
1 cup room temperature water
2 cups bread flour
1 Tbsp. malt powder or brown sugar
1 1/4 tsp. salt
1/2 tsp. yeast
1 tsp. cocoa powder
1/4 cup buttermilk

Combine all sponge ingredients together until well mixed. Cover tightly with plastic wrap, and let stand at room temperature 4 hours. Ideally the sponge will rise and fall during this time, but it is OK to proceed even if the sponge does not fall.

In a large mixing bowl, combine remaining ingredients with the sponge. Using a dough hook, mix on low one minute to incorporate the ingredients and on medium speed for approximately 8 minutes until the dough is smooth and stretchy, neutral in temperature when you touch it and not sticky.

Place the dough in a clean greased bowl, cover with plastic wrap and let stand until doubled, about 90 minutes.

Punch down dough, and shape into a loaf. Place in a greased 9 x 5 loaf pan. Spray lightly with nonstick cooking spray, and cover with plastic wrap. Let rise until nearly doubled, about 90 minutes.

Meanwhile, preheat oven to 350ºF. Bake the bread for 45 to 55 minutes, until loaf sounds hollow when tapped. Remove from pan, and cool completely on a wire rack prior to slicing. Makes 1 loaf.

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