Guinness Rye Fennel Bread

http://www.wildyeastblog.com/2009/03/16/they-took-a-licking/

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Molasses Rye Bread

  • 3/4 C warm water
  • 1 packet yeast
  • 3 T molasses
  • 1 1/4 C + 1 C rye flour
  • ~15 g butter, melted
  • 1/4 t salt

In a large bowl, combine warm water, yeast, 2 T molasses,and 1 1/4 C flour. Mix well, and set aside in a warm place for 1/2 hour, until bubbly.

Add butter, salt, 1 T molasses, and 1/2 C rye flour, and stir in well. Turn onto floured surface and knead in around 1/2 C more rye flour, until dough is not sticky. Oil a large bowl and place dough into bowl, turning to oil all surfaces. Put someplace warm and let rise until doubled, about an hour.

Turn onto floured surface again and punch down. With your hands, spread/press it into a triangle, and then fold in thirds. Place, fold-side down, in oiled loaf pan, and leave to rise again until at least doubled.

Bake at 180C for ~30-35 minutes. Remove from pan and let cool on a rack.


2013-11-30: Was going to make ordinary bread for Thanksgiving tomorrow, but then one of our guests let us know she’s avoiding wheat. Other grains are fine, so I decided to try an all-rye version.

Honey Rye Bread

  • 1 1/2 c. warm water
  • 1 packet yeast
  • 1/4 c + 1 T honey
  • 2 1/2 c white flour
  • ~30 g butter, melted
  • 1/2 t salt
  • 1 c + 1 c rye flour

In a large bowl, combine warm water, yeast, 1/4 C honey, and white flour. Mix well, and set aside in a warm place for 1/2 hour, until bubbly.

Add butter, salt, 1 T honey, and 1 C rye flour, and stir in well. Turn onto floured surface and knead in around 1 C more rye flour, until dough is not sticky. Oil a large bowl and place dough into bowl, turning to oil all surfaces. Put someplace warm and let rise until doubled, about an hour.

Turn onto floured surface again and punch down. With your hands, spread/press it into a triangle, and then fold in thirds. Place, fold-side down, in oiled loaf pan, and leave to rise again until at least doubled.

Bake at 180C for ~30-35 minutes. Remove from pan and let cool on a rack.


2013-10-03: Holiday today, and a chilly fall day, so perfect for bread baking. I used 2 C weizenmehl type 405, and 1/2 C type 1050. I also used 1 T of molasses since I didn’t have quite enough honey.