My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Tuesday, July 5, 2011

Whole Grain Dark Seeded Rye

"I keep picturing all these little kids playing some game in this big field of rye and all.... If they're running and they don't look where they're going I have to come out from somewhere and catch them. That's all I'd do all day. I'd just be the catcher in the rye and all. I know it's crazy."
~J. D. Salinger
This is such a great bread recipe.  I love home-baked bread and have been trying more and more whole grain recipes.   You have to have a good one though, because whole-grain dough is a little trickier.  For instance, it requires more liquid because the grain absorbs it.  They take a little longer to rise sometimes too, that's why I'm trying them in the summer while the house is warm and encourages rising.
Two weeks ago I tried a new wheat bread recipe, and although it came out good, it was not GREAT so I didn't share the recipe with you.  I'll only share things here that get me excited, and this dark rye fit the bill.
It was moist, had a great flavor and crumb, stayed fresh for days and toasted well, too.  A simple slice with butter is a surprising treat and there is nothing like a ham and Swiss cheese sandwich on fresh rye.  The only thing better than spending a beautiful day at the beach or the lake is having good food while you're there!  Have bread, will travel!
The recipe was adapted from one from Hodgson Mill and I used their stone ground rye and vital wheat gluten to make it.

Dark Seeded Rye

3 1/2 cups Hodgson Mill Rye Flour
2 1/2 to 3 1/2 cups bread flour
2 tablespoons Hodgson Mill Vital Wheat Gluten
2 packages active dry yeast (equals 2 tablespoons)
2 cups warm water (not to exceed 110 degrees F)
1/4 cup brown sugar
1/4 cup molasses
3 tablespoons cocoa powder
1 1/2 to 2 tablespoons caraway seed (optional)
2 teaspoons salt
1/4 cup butter
1 beaten egg
1 tablespoon sesame seeds
1 tablespoon black sesame seeds

Measure water into a large bowl.  Add brown sugar and yeast.  Proof yeast for 5 minutes.  Add molasses, rye flour, vital wheat gluten, cocoa and caraway seeds.  Beat well, then let sit for ten minutes.  Mix in melted butter and salt.  Mix in 1 cup of bread flour.  Knead in enough of the remaining bread flour to make a soft dough and knead for 8 -10 minutes.  Place dough in an oiled bowl, cover with a damp cloth and allow to rise for one hour or until doubled.  Shape dough into an oval loaf and place on a greased cookie sheet, [or cut into two pieces, shape into loaves and place into greased loaf pans] cover with a damp cloth and allow to rise for an hour or until dough has doubled in bulk.  
Brush dough with beaten egg, sprinkle with sesame seeds, make 3 diagonal slashes in the top of the dough with a sharp knife and  bake in a 400 degree (F) preheated oven for 25 to 30 minutes.  Immediately remove from pans and cool on a wire rack.


justjoycee said...


Margaret Murphy Tripp said...

:-) thanks!

Mary said...

Margaret,that is a gorgeous looking loaf of bread. I'll wager it is as tasty as it is beautiful. Have a great day. Blessings...Mary

Margaret Murphy Tripp said...

Thanks Mary, it sure is. Have a great weekend!