Text 31458, 126 rader
Skriven 2015-09-30 06:28:00 av Dave Drum (89658.cooks)
  Kommentar till text 31426 av Ruth Haffly (1:396/45.28)
Ärende: Yet 'nother Rye recipe
==============================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I am digging around on flour makers' websites looking at their rye
 DD> bread recipes. Eventually we'll stumble across the one you lost ....

 RH> I think you did hit on it in the packet I got yesterday. I'm going to
 RH> give it a try. I know it's not the one included here as I didn't use
 RH> any mashed potatoes, instant or otherwise in it.

Fair enough. This one below will be the last of this series. I will probably
make this one once I get into the new joint and get things situated. I just
liked the looks of it for a "light" rye. I will, of course, put the caraway
through the R2D2 grinder.

 DD> it would help, though, if you could say what brand of flour the
 DD> original came from.

 RH> You expect me to remember mundane things like that 40 years later? (G)
 RH> Seriously, I think the Pillsbury recipe you posted yesterday is either
 RH> the one I was looking for or close enough to it that I'll be happy.

Well, see, I'm old. I remember things from my school daze with crystal clarity.
And sometimes have trouble remembering what I had for lunch yeaterday.   Bv)=

 DD>       Title: Old-World Rye Bread
 DD>  Categories: Breads
 DD>       Yield: 16 servings

 DD>   2 1/2 c  Gold Medal all-purpose flour

 RH> I still can't use white AP flour, after using whole wheat, and
 RH> especially home ground ww for so many years, white AP flour is harder
 RH> for me to work with.

I can use whatever I have to hand. I see it as a matter of what each of us
likes. Adapt, make do and overcome.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Russian Rye Bread: Rizhsky Khleb
 Categories: Breads
      Yield: 2 loaves

  1 1/4 c  Lukewarm water (110oF/43oC)
      2 tb Barley malt extract or dark
           - honey *
      2 ts Instant yeast
  1 1/2 c  Medium rye or pumpernickel
           - flour 
      2 ts Salt
      1 tb Caraway seed
      3 tb Unsalted butter; melted
      3 c  King Arthur Unbleached All
           - Purpose Flour

  * May sub 1 tb molasses and 1 tb honey if malt extract
  or dark honey is not at hand.

  MANUAL/MIXER METHOD: Pour the warm water into a mixing
  bowl and add a teaspoon of the malt extract or honey. Stir
  in the yeast and rye flour. Let this sponge work for at
  least 20 minutes, until it's expanded and bubbly.

  Add the remaining barley malt extract or honey, the salt,
  caraway seeds, butter, and enough of the unbleached flour
  to create a dough that begins to pull away from the sides
  of the bowl. At this point, cover the dough with a towel
  or plastic wrap, and let it stand for about 5 minutes.

  Turn the dough out onto a lightly floured or lightly oiled
  work surface, and knead until it's smooth and elastic,
  about 10 minutes, adding only enough flour (or oil on your
  hands and the work surface) to keep the dough from
  sticking unbearably. (Rye doughs will always be a bit
  sticky, so resist the urge to keep adding flour to
  eliminate this inherent stickiness; adding too much flour
  will make a heavy, dense, dry loaf.) Halfway through, give
  the dough a rest while you clean out and butter your
  mixing bowl.

  Shape the dough into a ball, place it in the buttered
  bowl, turning to coat, and cover the bowl with a towel or
  plastic wrap. Allow the dough to rise for about 1 1/2
  hours, or until it's just about doubled in bulk.

  BREAD MACHINE METHOD: Place all of the dough ingredients
  into the bucket of your bread machine in the order
  recommended by the manufacturer, program the machine for
  manual or dough, and press Start. About 10 minutes before
  the end of the final kneading cycle, examine the dough; it
  should be smooth (though still sticky), not "gnarly."
  Adjust the dough's consistency with additional unbleached
  flour or water, as necessary. Allow the machine to
  complete its cycle, leaving it in the machine till it's
  just about doubled in bulk.

  Punch the dough down, and divide it in half. Shape each
  half into an oval, place them on a lightly greased or
  parchment-lined baking sheet, cover, and let rise for
  about 30 minutes.

  Bake the bread in a preheated 375oF/190oC oven for about
  45 minutes, or until the crust is dark brown, and the
  interior temperature of the loaves measures 190oF/88oC
  to 200oF/93oC on an instant-read thermometer. Remove the
  bread from the oven, and cool it on a wire rack.

  Yield: 2 loaves.

  This recipe marks King Arthur's very first venture onto
  the Internet -- we obtained it from a Russian student at
  Moscow State University, via the 'net, back in late 1995.
  Since then, weâ€Öve learned its inspiration came from a
  wonderful book on Russian cooking, "Please to the Table:
  the Russian Cookbook", by Anya Von Bremzen.

  Recipe from: http://www.kingarthurflour.com

  Uncle Dirty Dave's Archives

MMMMM

... "This chicken has no beak," said Tom impeccably.
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