So, I thought I would share my first foray into baking with the Oppo crowd. I’ve never made homemade bread before so this is a bit of a first for me.
The product is John Schumacher’s Grandmother’s rye bread. It turned out much better than what I was expecting. It is a very dense slightly sweet full flavored bread. About what you would expect a malty beer to taste like if it were in bread form.
Anyway, I’m happy with it and I will be experimenting with the recipe a bit later. Using actual beer and citrus zest to flavor it. One last note, this bread is best toasted with a light coating of butter and would probably be good toasted with peanut butter. Since bread is easy to ship, I may take requests by serious inquiries.
Ok, so, a few people have asked for the recipe for this bread. I baked a half batch but here goes
1/4 cup brown sugar
1/4 cup dark molasses
1 tablespoon salt
2 tablespoons butter
1-1/2 cups boiling water (I substituted beer for round 2)
2-1/4 teaspoons dry yeast
1/4 cup warm water, 110-115 degrees (Fahrenheit, obviously. It would be a bit more than warm if it were Celsius but that’s how it’s written in the book)
2-1/2 cups rye flour
2 teaspoons caraway seeds
3 to 3-1/2 cups all-purpose flour
Combine brown sugar, molasses, salt, and butter in a large bowl. Add boiling water, and stir until sugar is dissolved and butter is melted. Cool to lukewarm. (If you want to help keep the molasses from sticking to your measuring implements, melt the butter in the microwave and coat whatever you use to measure the molasses with a little bit of butter. This trick works much better with olive oil and honey but it’s acceptable with butter and molasses.)
Sprinkle yeast in 1/4 cup warm water, stirring to dissolve. Add rye flour into brown sugar/molasses mixture, beating well. Stir in yeast and caraway seeds, and beat until smooth. Mix in flour gradually, first with a large spoon, and then by hand, to make a smooth, soft dough. Place this dough on a highly floured board, and let rest for five minutes. (I measured out the rye flour first and added the liquid slowly to it. This seemed to work much better and didn’t make as big of mess.)
Knead until smooth and elastic, about ten minutes.
Place dough in a lightly greased bowl, turn dough over to greas top. Cover and let rise in a warm place until dough has doubled in size (about 1-1.5 hours). Punch down, and put dough on a lightly floured board, and divide in half. Make dough into balls. Cover and let rest for 10 minutes. Shape into loaves, and place in well-greased 9x5x3 inch loaf pans.
Cover, and let rise in a warm place until amost doubled again (1.5-2 hours). Bake in a 365 degree oven for 25-30 minutes, or until loaf sounds hollow when tapped.
Place loaves on wire rack to cool. Brush tops with butter for a nice soft top.