"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
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.