Rye Bread Recipe Anyone?

try this:

Bread, Rye, Beer Bread

I don't normally use 'set' ingredients and amounts as I build bread by hand and eye. There are beer bread recipes on the internet, in cookbooks so check them out for guidance and direction. Here is my version of rye beer bread as best as I can recall.... you can decide what direction to take. Bread is so good from the egg; it is one of life’s great pleasures for me.


The night before baking; in a medium size glass or ceramic bowl pour in one dark beer and add 2 cups of rye flour, mix well to form a wet batter, cover and rest overnight.
The next day; in a large glass or ceramic bowl pour in the rye batter and add:
1 cup strong coffee, luke warm
1 cup spring water, luke warm
3 Tbs molasses
2 packets of yeast
1 Tbs caraway seeds
3 Tbs vital wheat gluten
1 1/2 Tbs salt
1/2 stick melted butter, warm



1 Mix well (I use wood spoon) then add (about 7-8 cups) white bread flour a cup at a time while mixing to form a dough that does not stick to the sides of the bowl. As soon as this happens let the dough rest 15 minutes in the bowl, your arm will need a rest also, ha ha.
2 On a bread board dust with flour and dump out dough then knead while adding flour to keep dough from sticking until you have a somewhat sticky but smooth ball. Now you got in your workout for the day and the rest is all down hill.
3 Split the ball in two with a knife. On the well floured breadboard gently flatten one of the two divisions to about 3/4 inches thick and with your fingers roll and tuck into a loaf shape. Repeat with the other half. Move dough to parchment paper, adjust each newly formed loaf into shape and then slash tops with sharp knife. Ok, you're done and the dough needs to proof now for about 1 1/2 hours. No punching down for a second rise with this rye bread. Nice.
4 While the dough is proofing fire up the egg; Setup is indirect using plate setter and pizza stone. I also place a small pan on a piece of fire brick on the plate setter to steam water.
5 My setup has the pizza stone on a raised grid so I'm up high in the dome with the bread to optimize the 'hearth' effect of reflected heat. I load my clean egg with fresh lump so it will burn clean and slowly get it up to 425 dome in about an hour’s time so the egg is well heated. After a few brews, he he, you and your egg is ready to bake the bread. I add some warm water to the small water pan, replace the pizza stone and slide on the first loaf by grabbing a corner of parchment paper. Should take about 40 minutes to bake, give or take, for each loaf. Check half-way and give the loaf a turn to bake evenly.
6 This bread is great for Ruben sandwiches or cheese and onion sandwiches.
7 Well, I'm sorry this is a long instruction....I done my best to put a work of art into print-- that is the nature of bread building when going by the traditional 'hearth style' artisan bread method of working by hand and eye.


Recipe Type
Bread

Recipe Source
Author: ClayQ

Source: BGE Forum 2008/03/16

Do you have a particular style of rye in mind? My favorite is the corn rye from Bernard Clayton and my second fave is the deli rye from Artisan Bread in 5 Minutes a Day, when made in the sourdough style where you use a pound of the leftover dough to "start" the next batch.

These are both NY/NJ Jewish style oval/hearth caraway ryes (I was born in Passaic, NJ and grew up with that style). If they're what you're looking for I'd be happy to type them up. Both take at least an overnight fermentation.

Michelle