| From the Kitchen |
Michael's European Rye Bread
You need:
2 Tablespoons Fresh yeast (granulate format, refrigerated -
note: do not use packaged dry yeast)
2 even Tablespoons Salt (no more and no less!!!)
2 Cups of heated or warm water (around 95 F / 35 C)
about 5 Cups of Flour (which ever you prefer - suggested:
Whole Wheat, Unbleached Wheat or Rye
A few caraway seeds for rye breads (optional, but improves
flavor in rye breads)
a) Mix yeast, water, salt and caraway seeds (if any) in a big bowl
until you get a broth like substance.
b) Add and mix in flour slowly (not all at once). Knead the dough
well (or you may put it into a Bread Machine with dough cycle
only)
c) Place a pizza stone into the oven and preheat the oven to 450
F.
d) If dough is too sticky, add more flour to it and around it, so it
acts as anti-stick and doesn't stick to the stone.
e) Put dough on pizza stone in preheated oven.
f) Bake for 20-30 min on 450 F. Start watching the bread closely
after 15-20 min!!
g) If you want, after about 10-15 min, poke bread with fork a bit
to allow venting.
h) The longer you bake the bread, the crispier the crust and the
dryer the inside.
Additional Notes:
- You can mix different types of flour, e.g. 2 cups rye and 3 cups
wheat. If you mix rye flour, rye flour always goes first, then all the
other flours - do not reverse!)
- No need to let the bread rise, but if you want the bread a little
fluffier or airier, let it rise 1-4 hours at room or better higher
temperature. Don't let it rise overnight.
- You can bake it on a baking tray instead of a pizza stone, but
be sure you have enough flour around the dough to act as
anti-stick. Do not use oil. Best results are seen on a pizza stone
(only costs $10).
- If desired, you can sprinkle the freshly baked bread with some
water.
Time of preparation:
Preparation: about 30 min
Rising: 0-4 hrs.
Baking: 20-30 min.
You need:
2 Tablespoons Fresh yeast (granulate format, refrigerated -
note: do not use packaged dry yeast)
2 even Tablespoons Salt (no more and no less!!!)
2 Cups of heated or warm water (around 95 F / 35 C)
about 5 Cups of Flour (which ever you prefer - suggested:
Whole Wheat, Unbleached Wheat or Rye
A few caraway seeds for rye breads (optional, but improves
flavor in rye breads)
a) Mix yeast, water, salt and caraway seeds (if any) in a big bowl
until you get a broth like substance.
b) Add and mix in flour slowly (not all at once). Knead the dough
well (or you may put it into a Bread Machine with dough cycle
only)
c) Place a pizza stone into the oven and preheat the oven to 450
F.
d) If dough is too sticky, add more flour to it and around it, so it
acts as anti-stick and doesn't stick to the stone.
e) Put dough on pizza stone in preheated oven.
f) Bake for 20-30 min on 450 F. Start watching the bread closely
after 15-20 min!!
g) If you want, after about 10-15 min, poke bread with fork a bit
to allow venting.
h) The longer you bake the bread, the crispier the crust and the
dryer the inside.
Additional Notes:
- You can mix different types of flour, e.g. 2 cups rye and 3 cups
wheat. If you mix rye flour, rye flour always goes first, then all the
other flours - do not reverse!)
- No need to let the bread rise, but if you want the bread a little
fluffier or airier, let it rise 1-4 hours at room or better higher
temperature. Don't let it rise overnight.
- You can bake it on a baking tray instead of a pizza stone, but
be sure you have enough flour around the dough to act as
anti-stick. Do not use oil. Best results are seen on a pizza stone
(only costs $10).
- If desired, you can sprinkle the freshly baked bread with some
water.
Time of preparation:
Preparation: about 30 min
Rising: 0-4 hrs.
Baking: 20-30 min.
