Thursday, December 3, 2009

Recipes to Rival: Old World Rye



This wonderful loaf was baked thanks to Temperance the host of this november challenge. I 'm desperately running out of time so I made it in the bread machine (as I used a cup of my sourdough I turned off the machine to let it proof longer). I added some walnuts, pecans and raisins and 'substituted' sourdough for part of the white flour and water, I don't know why mine got so dark maybe too much cocoa ? Anyway the bread is very very delicious It's waiting for me for breakfast !!!

RECIPE

Old World Rye
A World of Breads by Dolores Casella, 1966

2 cups rye flour
1/4 cup cocoa
2 T yeast
1 1/2 cups warm water
1/2 cup molasses
2 tsp salt
2 T caraway seed
2 T butter
2 1/2 cups white flour or whole wheat flour

Combine the rye flour and cocoa. do not sift.
Dissolve the yeast in 1/2 cup warm water.
Mix molasses, 1 cup warm water, salt, and caraway seed in large mixing bowl.
Add the rye/cocoa mix, the proofed yeast, the butter and 1 cup white flour or whole wheat flour.
Beat until the dough is smooth.
Spread the remaining flour on a breadboard and kneed it into the dough
Add more flour if necessary to make a firm dough that is smooth and elastic.
Place in buttered bowl and cover. Allow to rise until double (about 2 hours).
Punch dough down, shape into a round loaf and place on a buttered cookie sheet that has been sprinkled with cornmeal.
Let rise about 50 minutes.
Bake at 375 for 35 to 40 minutes.

Notes:
You can add 1/2 cup brown sugar and 1 cup each of raisins and walnuts.
Don't limit yourself to round loaves, have fun.

And to prove that man CAN live by bread alone....
Back in the 1930's, a Cornell University professor named Clive McCay developed a bread recipe named Cornell Bread. It makes a complete protein that rats can live on exclusively. (The only reason that humans can't live on it exclusively is that it lacks vitamin C, which rats don't need.)

The Cornell formula to enrich bread consists of 1 tablespoon each soy flour and nonfat milk powder plus 1 teaspoon wheat germ for each cup of flour used in a bread recipe. These enrichments are placed in the bottom of the measuring cup before the flour is spoon
ed in.

13 comments:

Ivy said...

Natalia I envy your baking skills. I can smell that lovely bread through the screen :) Baci

Jennifer said...

What an interesting recipe! It sounds and looks delicious!!!!

Valerina said...

I love rye bread! Your looks delicious and dark. :)

Federica said...

caspita deve essere buonissimo!

nutmegnanny said...

Fresh bread is my favorite! I love everything that goes into this loaf. I bet it is amazing!

Rosa's Yummy Yums said...

A great bread! Tasty!

Cheers,

Rosa

TeaLady said...

Looks perfect. I love rye bread. But never made it.

Leslie said...

This looks DELICIOUS! But really, is there such a thing as too much cocoa? I didn't think so!

eliastaiken said...

A bird in hand is worth two in the bush................

The Blonde Duck said...

That looks marvelous!

West Essex Deli said...

I love the dark color of the bread.

I made a dark rye bread like this many years ago but the recipe had a very long list of ingredients.
I think I will try this one, it doesn't look as complicated.

I have tried many recipes from Dolores Casella's book A World of Baking, and they are all very good.

Ivy said...

Here I am again. This time please pass from my blog to collect your Award.

The Blonde Duck said...

Just say the word and I'll be there for dinner in a jiffy!