October 20, 2011

Tassajara Heidelberg Rye

It's Molasses Madness this week!

I made this loaf a few months ago, my family really enjoyed it. I don't know what makes it "Heidelburg Rye", but it's a beautiful loaf, another recipe from The Complete Tassajara Cookbook.

Tassajara Heidelberg Rye
From The Complete Tassajara Cookbook
makes 2 smaller loaves or one large loaf

1 tbs active dry yeast
2 cups warm water
1/3 cup molasses
1 tbs cocoa or carob powder (I used cocoa)
1 1/2 cups dark rye flour
1 1/2 cups white flour
2 tsp salt
2 tbs butter
2 tbs caraway seeds (I did NOT use these. Ick)
1 1/2 cups dark rye flour
1 1/2 cups to 2 cups white flour
egg wash (1 egg + 1 tbs water)

In a large bowl, combine the warm water and yeast. Add the molasses. Whisk until frothy.

Stir in the cocoa or carob powder with the initial rye and white flour. Beat thoroughly with a spoon, set aside to rise in a warm place for 60 minutes or until doubled.

Stir in the salt, butter, and caraway seeds if using (ICK!). Add the second batch of rye flour, folding it into the batter. Add white flour, 1/2 cup at a time, until dough is thick enough turn out onto a kneading surface.

Knead the dough, adding more flour as necessary, for about 10 to 15 minutes until it's soft and elastic.

"Rye flour tends to make a dough moist, so don't be surprised if the dough remains wet and slightly sticky even after considerable kneading." - The Complete Tassajara Cookbook

When fairly smooth, grease your bowl and return dough ball, turning to coat. Cover and let rise until doubled, about 50 to 60 minutes.

Degas, and let rise again until doubled.

Shape dough into 1 or 2 loaves, place on parchment papered cookie sheet. Let rise until doubled, about 60 minutes.

Preheat oven to 350F. When dough has doubled, brush with egg wash, and place in oven.  Back for 60 minutes, until brown and sounds hollow when bottom is tapped.

Cool on wire rack.

This, and more yeasty goodness, can be found at Yeastspotting!

No comments:

Post a Comment