Saturday, July 10, 2010

The Perfect Sandwich Rye Bread

This week I made another recipe adapted from Daniel Leader's Local Breads, and it has taken me through the week with one delicious sandwich after another.  For Bread Nut readers looking for a softer-crusted, lighter rye that's easily sliced and stays fresh for several days and still packs in the nutritional punch, you need to make this rye bread.  This week, this bread has been the foundation for tempeh sandwiches, veggie sandwiches (I used fresh spinach, whole grain mustard, and soy cheese), and good old peanut butter and jelly.

The bread contains flaxseeds and sesame seeds, which Leader recommended soaking overnight. This would probably be a good idea as the soaked seeds contribute to the moisture of the dough; however, I forgot to do this and the bread turn out just fine with the seeds mixed right into the dough.  This bread also bakes at a lower temperature (400 degrees) than most of Bread Nut's other breads, giving it a softer crust than traditional rye bread.

Flax and Sesame Seed Rye Bread
1/4 cup sourdough starter
3/4 cup water
1/4 cup flaxseeds
1/4 cup seseame seeds
2 teaspoons active dry yeas
1 cup bread flour
2/3 cup rye flour
3/4 teaspoon salt
  1. In a medium bowl, mix together the sourdough starter and water.  Set aside.
  2. In a large bowl, mix the dry ingredients together.  Stir in the sourdough starter mixture and mix until the ingredients bind together and are ready to knead.
  3. Knead the dough for ten minutes on a lightly floured surface, flouring your hands as necessary.  Try not to add too much flour to the dough as you are kneading.  Let the dough rest, uncovered, for ten minutes.  Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise for about two hours, or until doubled in bulk.
  4. After two hours, uncover the dough and shape it into a loaf.  Place in a lightly oiled bowl and let rise again for about one hour.  
  5. One half hour before baking, place the Dutch ovens in the oven and preheat at 400 degrees.
  6. Uncover the Dutch oven and place the dough inside.  Score the dough and sprinkle with sesame seeds.  Replace the lid and bake for 40 minutes.  After 40 minutes, remove the lid and bake for another five minutes or until the internal temperature of the bread reaches 200 degrees.  Remove from the oven and cool completely before slicing. Enjoy!

1 comment:

  1. Exciting reading Emily!!!

    Congratulations (great breads) and good luck securing a space for your bakehouse.

    Lizzie Burt