Text 24770, 92 rader
Skriven 2009-06-06 21:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: bread
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> Do you have a recipe with dill seed?

Here's one I found, more to follow.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour Dill Rye Bread
 Categories: Breads
      Yield: 1 loaf
 
      3 c  Bread flour (approx.)
      2 ts Active dry yeast (2 pkgs.)
      1 c  Sour dill pickle brine
    3/4 c  Hot water (120-130-degrees)
      2 ts Vegetable shortening
      2 ts Sugar
      1    Egg, room temperature
      2 ts Salt
      1 ts Dried dillweed
      1 ts Caraway seeds
      1 ts Dillseed
      1 ts Dillseed (sprinkle on top of
           Loaf)
    3/4 c  Rye flour
      1    Egg, beaten mixed with
      1 ts water
      1    Baking sheet; greased or
           Teflon
 
  Measure 2 cups bread flour into a mixing or mixer bowl. Add the
  yeast, pickle brine (I heated it with the water) and the hot
  water. Stir to form a thin batter. Add the shortening, sugar, egg,
  salt, dillweed, caraway seeds and the tsp. of dillseed. Beat by
  hand 100 strong strokes, or in the mixer with the flat beater for
  3 minutes. Stop the mixer
  
  Add the rye flour and beat it into the batter with 25 vigorous
  strokes. Stir in the balance of the white flour, 1/2 cup at a
  time, first with the spoon and then by hand, or with the dough
  hook in the mixer. The dough will be a rough, shaggy mass, more
  sticky than an all-white dough. Sprinkle on additional white flour
  to control the stickiness.
  
  Place the dough under a mixer dough hook, or turn onto a lightly
  floured work surface and knead with the rhythmic motion of push-
  pull-turn-fold. If a film clings to the work surface, scrape it
  off with a dough blade or the edge of a metal spatula, and dust
  with flour. Occasionally crash the dough down on the work surface
  to break the kneading rhythm. Knead by hand or with the mixer for
  about 8 minutes. The dough should be smooth.
  
  Knead the dough for 30 seconds to press out the bubbles, then
  divide it into 2 equal pieces and shape into balls. Place at
  opposite corners of the baking sheet, Cover the loaves with waxed
  paper (lightly oiled) and leave at room temperature until they
  have risen to double their size, about 45 minutes. (If prepared
  with a new fast-rising yeast at the recommended higher
  temperatures, reduce the rising time by half.)
  
  Preheat the oven to 375-degrees 20 minutes before baking. With a
  razor blade or sharp knife, slash the top of each loaf into a
  design---parallel cuts, or a tic-tac-toe. Brush the loaves with
  the egg-milk wash and sprinkle with the tablespoon of dillseed.
  
  Bake until the loaves are crisp and hard, 45 minutes. Tap one loaf
  on its bottom. If it sounds hard and hollow, it is done. If not,
  return to the oven for an additional 5 to 10 minutes.
  
  Remove bread from the oven and place on a metal rack to cool.
  
  Recipe By: Carole A. Resnick
 
MMMMM

I don't have a firm recipe but I generally use equal parts white,
whole wheat and rye flour, oil not shortening or butter, brown sugar
or molasses with dark flours, no egg. I think I would prefer water
or beer to pickle juice, or at most 1/4 pickle juice. And I would
probably go with 1 tb dill seed, no dillweed or caraway.



Cheers

YK Jim


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