Saturday, February 2, 2013

Caraway Rye

I got a bread machine at the Sally Ann a year or two ago, and use it for kneading my bread. I still like to bake the bread in the oven if I can, as I prefer the crust and shape of an oven baked loaf, and I can better control how it comes out.


Last night I made caraway rye dough, and this morning baked it up on my pizza stone. It is delicious!

150 ml of water
1 tbsp butter
2 tbsp honey (for a lighter bread) or molasses (for a darker bread)
1 cup rye flour
1 1/4 cup white bread flour
2 tbsp caraway seeds (or more, if you like)
1 tsp salt
2 1/2 tsp bread machine yeast

Put in the bread machine in the order listed. Use the dough cycle.

Let bread do final rise in a oblong shape. I rise it on a silicone matt so I can just pop it into the oven with no fuss. Preheat oven to 400 C. Heat pizza stone

When the bread is doubled in size, pop in the oven. Pour 1/4 cup of water into the bottom of your oven (please please please check your over instructions and follow them - this is fine in my oven, it may not work in yours). Bake until the bread sounds hollow when tapped, for me about 30 - 40 minutes in my convection oven.

Delicious plain, or with butter or honey.

2 comments:

  1. I put the bottom of my broiler pan on the bottom shelf when I turn on the oven. I pour the water in that instead of directly on the oven. Oven finishes and bottom burners often do not appreciate having water poured on them.

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  2. Thank you! Good idea.

    Once I put a glass pan in the oven, and watched it shatter as I poured cold water in the hot pan. Duh!

    I don't think I have a broiler pan, but that's what used stores are for.

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