
Rye Bread
1 pack active dry yeast
2 cups Rye flour
2 cups Spelt flour
1 cup unbleached all purpose flour
1 cup warm skim milk
2 tbls oil
1 tbls raw honey
1/4 tsp salt
1 tsp cocoa powder
1/2 cup non fat plain yogurt
2 egg whites, beaten
3 tbls vital wheat gluten
3 tbls caraway seeds
Dissolve yeast in 1/2 cup warm water. (I just use warm water from the tap.) Add in warm milk, oil, honey, cocoa powder, caraway seeds, and salt. Stir in yogurt....I heat up my yogurt slightly just to take the cold out of it. It's not critical that you do that but it works for me. Add in rye flour and vital wheat gluten. Mix in the egg whites. Add in spelt flour. At this point your dough should be quite stiff. Turn it out onto a board and knead in as much flour as needed. Continue to knead dough for about 8 to 10 minutes adding flour to keep dough from sticking. Place in bowl and cover, letting rise in a warm place for about an hour. I generally use the microwave for this step...heating up a mug of water to steaming before putting my bread bowl inside.
After bread has risen turn back out onto your board and punch down. Work the dough for a bit before shaping it into a loaf and popping it into a greased loaf pan. Cover and let rise for 30 minutes in a warm spot. Preheat your oven to 350. Pop the loaf in the oven for 50 to 60 minutes or until it nicely baked through. Let cool on wire rack. Slice when cool.
A few pics of the process....



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