Tuesday, December 20, 2011

Rye Stone Bread - Pareve and Vegan!

I've been having a relaxing break back in New York with my family, doing relaxing things...like baking.

I made this yeast-free, no-rise rye bread the other day, and it turned out pretty well, although I warn you: it is very very dense but nice and soft.



Rye Stone Bread
so named for its weight


All measures are rough.


1 3/4-2 cups warm water
2 tsp caraway seeds+extra for garnish
1 1/2 tbsp sugar
1 tsp salt
1/3-1/2 cup olive oil+extra for glazing
2 1/2-3 cups rye flour
1 1/4-1 1/2 cups white flour

1. Mix the water, oil, sugar, and salt in a bowl.

2. Add the flours, a 1/2 cup at a time, and mix each addition  in. Alternate between rye and white 2 to 1: 1 cup rye to a 1/2 cup white. Add the caraway with the first addition of rye flour.

3. Stir and add until you have a stiff dough. If your dough is too stiff and dry, add a 1/4 cup water. If your dough is too sticky, add 1/4 cup rye flour.

4. Flour a hard surface and your hands. Use white flour for this task; rye flour is grainy.

5. Form the dough into a ball with your hands and place it on the surface. Knead the dough vigorously until it passes the two-finger test - when you stick two fingers in, the shape of your fingers should stay. If the dough starts to stick, add more flour to your hands or the surface.

6. Preheat your oven to 350F.

7. Mold the dough into a loaf shape and place on the baking sheet. Cut a long slit through the center of the loaf and some slits on the side. You can make them into a nice pattern, if you'd like.

8. Dab a towel with olive oil and rub it on the loaf. Do this so that the entirety of the loaf's surface not touching the cookie sheet is dabbed and glazed. Sprinkle some caraway on top.

9. Bake for 50-60 minutes, or until the loaf is hard on the bottom and sounds hard when vigorously tapped with the sharp side of a spoon. Remove from the oven, and let cool.

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