With the new year upon us, I thought I'd kick things off with this tasty Rye bread recipe. It's a little bit more involved than some recipes that I've posted (since you have to make a sponge), but it doesn't require a starter. Feel free to add in Caraway seeds if you like.
Yeasted Rye
from Crust and Crumb by Peter Reinhart
Sponge:1 c. (4.5 oz) unbleached bread flour
1 c. (4.5 oz) coarse rye flour
1 tsp. (0.11 oz) instant yeast
1 c. cool water
Dough:
Rye sponge (from above, use all)
2 c. (9 oz) unbleached bread flour
1 Tbsp. (0.5 oz) brown sugar
1 1/4 tsp. (0.33 oz) salt
1/2 tsp. (0.06 oz) yeast
1 tsp. cocoa powder
1/4 c. (2 oz) buttermilk
Combine the sponge ingredients to form a thick paste. Cover the sponge with plastic wrap and allow it to sit at room temperature for 4 hours. The sponge will rise and fall within this time. Next, mix the sponge with the other dough ingredients. Knead by hand for about 10 minutes. Cover with plastic wrap and let rise for 60-90 minutes. Shape the dough into a loaf and place in a greased loaf pan. Cover again and let rise for 60-90 minutes. When nearly doubled in bulk, place in an oven preheated to 350 °F. Bake 45-50 minutes. Remove bread from the pan and cool on a cooling rack for 90 minutes before slicing.
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