Cookaholics Bulletin Board

I'm going to send Dave a PM and ask him if it's okay for me to post the recipe here.

Amy

Thanks Amy. I'd love the recipe as well. I know I had it at one time, and I think it's lost in one of my two computers that are kaput.

OK with me, Amy. I just made some of that last weekend! Definitely the bread I have made more than any other.

Dave

Dave's Rye Bread...........................thanks Dave

The day before, or three days before:

1 tsp instant yeast
2 c dark rye flour
1 1/2 c water (80-90º)
1 tb caraway seed (optional, but necessary to me)

Combine in a large bowl and mix thoroughly. Let rise overnight or (better) up to 3 days.

Bake day:

1 1/2 tsp instant yeast
1 1/4 c water (70º)
1 egg, lighlty beaten
1/4 c blackstrap molasses
1 tb caraway seed (optional)
1 1/2 tsp salt
3 tb oil
2 c dark rye flour
4 c bread or clear flour (approx.)

When ready to bake, stir the yeast, water, egg, caraway, molasses, oil, and salt into the sponge, along with the rye flour. Add 2 c bread flour, mix well, and set aside 15 or 20 min. to let the rye absorb it's quota of water(this will prevent it from becoming dry later on). Add the remaining bread flour 1 c at a time, and knead 6 or 7 min., or until smooth and elastic. This dough won't be as sticky as some ryes, due to the higher ratio of white to rye. When ready, drop the dough into a large oiled bowl and roll around to coat with the oil. Cover and let rise at room temp. 1 1/2 - 2 hrs. Punch down and let rest while greasing three 8 1/2 x 4 1/2 in. pans. Divide into thirds, shape into loaves, and place in pans. Spray with oil and cover with plastic wrap. Let rise 45 min., or longer - until more than double, and about 1/2 in. above edge of pan. (May also be made free standing-slash loaves 3 or 4 times each if free standing).

About 15 min. before loaves are ready, preheat oven to 375º. Bake 40 - 45 min. and cool on a wire rack. Enjoy!

P.S. I did an experiment one time with this recipe to compare bread flour, reg. unbleached, and first clear flour (the KIng Arthur type). The bread and clear definately did better, with both rising higher and staying there, with the clear doing just a little better in the final tasting, with a slightly better texture. Maybe not worth the quadruple price, but it was interesting to try once.

Thanks Amy (and Dave)
Does the sponge go in the fridge, room temp or in my basement?

Mary

Room temp is perfect.

Amy

I've made Dave's Rye bread and it is excellent and also added some Franken bread spice to it (Dave helped me track down the recipe several years ago on the OB). I'll post it if anyone's interested. It gives the bread a very German rye bread taste like I used to get in the neighbourhood konditorei when I was a kid.

Post it!

Mary

PS Please

Franken Bread Spice

1 Tbsp. ground coriander seed
1 Tbsp. caraway seed
1/2 tsp. ground anise seed
1/2 tsp. ground fennel seed
1/2 tsp. ground cumin seed

The note says to use 1/2 tsp. of spice mix for every 3 cups of flour. However, I used 1 Tbsp. of the mix to Dave's rye recipe and also added a little more caraway seeds and it turned out beautifully.

I'd never heard of clear flour so went over to take a look. We love rye so I may pop out to get some dark rye flour now and start this tonight.
Thanks Dave for the recipe and Amy for posting!