Jedi's Rye Bread

[JPA Cate]

Hi, everybody,

I just read this thread before breakfast, and all the recipes read very nicely. So, a big thank you to all of you.

Ann

[s/v Jedi]

@all: my rye bread recipe has evolved a bit so let me put it up again:

Into the pan of the Zojirushi breadmaker:

- 1 can of Guiness beer. If not available, 1 can of regular beer/pilsener. (No water!)
- 1.5 Tbsp olive oil
- 1.5 cups bread flour
- 1.5 cups whole wheat flour
- 1 cup rye flour
- 1/3 cup old fashioned rolled oats
- 2 Tbsp sugar
- 1 tsp caraway seeds (optional for taste)
- 1 tsp (or stick) instant coffee (optional for color and taste)
- 1 tsp old fashioned cocoa (optional for taste)
- 1.5 tsp iodized salt
- 1.5 tsp instant yeast

Choose program "basic dough" incl. the preheat ingredients cycle. This is a knead and 3x rise program that takes about 2 hours.

Anything that is optional can be left out. The rest should not be changed. Do not attempt this with water instead of beer. Put the ingredients in the order shown above into the pan. Make sure to keep salt on one side and yeast on the other side as the salt will kill the yeast otherwise.

When the program is done, dump the dough onto a floured surface and form into a round boule. Put this on a cookie sheet. For a convection oven, I use a silicone mat on the oven rack. Now put this in a COLD oven and cover with a clean kitchen towel. Set timer to 1.5 hours.

tip: I use a special rise basket for that now. This protects and shapes the boule during rise. I got it from Amazon and they are great but not required.

After 1.5 h rise, remove the towel (and rise basket if used) and use scissors to cut a shallow pattern into the top. Set the oven to 375F for convection oven or 400F for refular oven. Set the time to 55 minutes for convection oven or 1h for regular oven.

When done let cool on 2nd (cold) oven rack.

This bread will be heavier than a white bread but not the dense bread as described by other posters. It will be like (or better) than the artisan rye breads sold in true artisan bakeries.

[s/v Jedi]

Here is the bread form I now use : http://www.amazon.com/Frieling-3002-.../dp/B0000DE31Z

They have all kinds; I actually have a 9" version which is for a 1.5 lb loaf. 8"=1lb and 10"=2lb. They also have other shapes.

[zeehag]

odawg, jedi---please come force feed me some---my blood rye level is waaay down and i am having symptoms of severe withdrawal.....

[s/v Jedi]

Originally Posted by zeehag

odawg, jedi---please come force feed me some---my blood rye level is waaay down and i am having symptoms of severe withdrawal.....

LOL If you make it to Panama coming winter, then I'll bake you one

@all: On the first page of this thread is a picture that shows the right consistency. I always forget to take that picture but will try to remember next time

[Seaworthy Lass]

Originally Posted by s/v Jedi

@all: On the first page of this thread is a picture that shows the right consistency. I always forget to take that picture but will try to remember next time

Here is the photo of my loaf again made using Jedi's wonderful recipe

Just the mention of it made my mouth water, so I will make another loaf tomorrow morning. I managed to get some caraway seeds imported from the UK to Crete last winter, so it now tastes even better than my original loaf did

[s/v Jedi]

Originally Posted by Seaworthy Lass

Here is the photo of my loaf again made using Jedi's wonderful recipe

Just the mention of it made my mouth water, so I will make another loaf tomorrow morning. I managed to get some caraway seeds imported from the UK to Crete last winter, so it now tastes even better than my original loaf did

Okay that's a deal, tomorrow I'm baking one too :thumbs:

I'll make some new pics too!

The Caraway seeds is one of those things where you get transported back in time when you taste them!

[Hud3]

Sounds deeeeelish! I'm going to see if my wife will bake me a loaf.

Strangely enough, she doesn't eat bread, but she loves to bake it.

[s/v Jedi]

Here are the pictures as promised I got the big camera and tripod out so the pictures are a bit better than normal.

The bread didn't go as I had planned because while it was rising in the curing basket, I went to do some chores and forgot all about it. By the time I got back it was 3 hours later and the dough was all but done for rising so the "oven spring" was tiny. Doesn't matter for taste and structure but the crust was less than normal.

The only ingredient left out was the cocoa. I had to settle for regular pilsener as the Guinness is hard to get here.

Excuse the galley... we are land-cruising at the moment, so this galley is in our motorhome instead of sailboat








Just had lunch: this bread with roast beef and fried eggs on top!

[Blue Crab]

As a younger crab, I didn't find bread as intricate and interesting as I do now.

(s) Old crab learns new trick

[s/v Jedi]

It's still good and the recipe has not changed although I have been out of cocoa for ages Here is lunch on fresh bakes rye:

[Dhillen]

Where are you now? Haven't seen anything from you in a while.

Cheers.

Dhillen

[SmartMove]

Mmmmm!

[ShaktiGurl]

Drool! Love fresh rye

[Reach]

Originally Posted by s/v Jedi

We used to have a sourdough culture but two keppers we asked to take care of it last summer bith let it die..

I'll have to get you a new starter ~ it's still going strong!

I'm a pro at pizza dough and sourdough pancakes, but I still have to get my act together on this bread thing... some great recipes here to try (by hand).