Wednesday, June 9, 2010
Swedish Whole Grain Dark Rye Bread
This recipe make 2 large loaves of delicious bread. Please try it! You will not go back to regular, store-bought bread!
1/4 cup dark, amber honey (I used pure heather honey)
1/4 cup dark molasses (if you do not like molasses, use all honey)
1 tlbs sea salt
2 tlbs butter, unsalted
1 cup boiling water
1 tlbs active dry yeast
3/4 cup warm water
2 cups dark rye flour ( 'Bob's Red Mill' or 'Arrowhead Mills', sold at Whole Foods)
2 cups + 1 1/2 cups whole wheat flours ("365 Whole Foods" brand- great texture)
-First, combine the honey, molasses, salt and butter in a large bowl and add the boiling water. Stir to combine, then set aside to cool. (VERY IMPORTANT!)
-Next, add the yeast to warm water, whisk to incorporate and let alone to feed for 5 minutes, or until bubbles and foam start to appear on the top. (put in a warm place, like a turned off microwave oven). When you can see change in the yeast mixture, add it to the honey/molasses mixture, once it has cooled to lukewarm.
-Then, add 2 cups of the whole wheat flour to the mix, and incorporate well. Add the rest of the flours (whole wheat/rye) to the dough - MAKE SURE TO USE ALL- mixture will look dry and as if it will not incorporate, but trust me, keep kneading- all will be well. You will end up with a thick dough.
-Knead for 10 minutes, then place in a lightly oiled bowl, cover and place in a turned off oven and let rise until doubled, about 11/2 to 2 hours.
-After this, punch down the surface, and place on a floured surface and knead again for 2 minutes.
- With a dough scraper, cut dough into two equally shaped sections, and shape to fit in two loaf pans.
-Cover and again, let rise for 1 1/2 to 2 hours, or until doubled.
-Bake at 375º for 30-40 minutes.
Make sure to cool them on wire racks for about 20 minutes before cutting, to prevent a gummy texture.
Posted by Lauren Lewis at 10:28 AM