Back to the experiment and on to Part – 3 the Final. This Part was supposed to be completed last week, but due to an unfortunate brain freeze I used the wrong flour. This time I used the First Clear Flour instead of the AP flour used by mistake in Part 2a. (Ahhh, to be 65 again!)
However, this time I also used a Dutch Oven instead of baking uncovered. The rationale is I want the best combination of crumb, crust and flavor. The Dutch Oven provided the traditional chewy ‘Deli Rye’ crust. This recipe and method is a winner!!
So the recipe remains the same as Part 2, except I used a Dutch Oven. I used First Clear and Pumpernickel flours. I used an egg wash when there were about 15 minutes left in the bake. In my case I added it when the internal bread temperature was 195 deg. F.
Caraway Rye Bread KAB – Final
• 1 cup (227g) lukewarm water
• 1 cup (106g) white rye, medium rye, or pumpernickel flour
• 4 teaspoons (14g) sugar
• 2 1/4 teaspoons instant yeast
• 1/2 cup (113g) sour cream (low-fat is fine; please don’t use nonfat)
• 1 to 2 tablespoons (10g) caraway seeds, to taste
• 1 1/2 teaspoons salt
• 2 1/3 cups (280g) First Clear Flour
• 3 tablespoons (25g) vital wheat gluten
- In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead.
- Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it’s fairly smooth. The nature of rye dough is to be sticky, so don’t be tempted to add too much flour.
- Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes.
- Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet.
- Cover the loaves, and let them rise until they’re noticeably puffy, about 90 minutes. Towards the end of the rise, preheat the oven to 350°F.
- Just before they go into the oven, spritz the loaves with water, and slash them about 1/2″ deep. The oval loaves look good with one long, vertical slash; the rounds, with two or three shorter slashes across the top.
- Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 205°F to 210°F. The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking.
- Remove the loaves from the oven, and transfer them to a rack. While still warm, brush them with melted butter, if desired; this will keep their crust soft.