During the dreary months of winter, when the chilly gloom drips from the wooly grey skies, I like to spend time in the kitchen. The kitchen is my happy place where whatever I'm concocting that day is always good!
Yesterday I made a rye bread that is the very best recipe for rye I've ever made. I like it because while it bakes it infuses my house with the most delicious aromas. This recipe uses anise seed, fennel seed, caraway seed, and orange peel. Doesn't that sound delicious?! I can assure you, it most certainly is!
Here's a pic...feast your eyes on that:
 |
| Crispy, fragrant rye bread boule |
I'm telling you, this is the best rye bread recipe I've ever found. I visit the Breadtopia website quite frequently and when I found this recipe I made it that very day. That was quite a few years ago but it is still my favorite. I do make a pain de mie that I like very much but that is, as you may know, a white bread loaf made in a pullman pan. This rye is a dough that is fermented in the refrigerator for a couple of days then left to rise at room temp, then baked in a pot.
It's great for soup and sandwiches. I made a sandwich today with it and it was perfect! It holds up well, is so fragrant that when you go to bite it you detect the molasses and orange peel. It's wonderful!
Follow the link to get the recipe. As I said, I mix up the recipe in a 4 quart cambro container, which every cook's home should have in many different sizes, and put it in the fridge. I let it stay in the fridge, which retards proofing for as long as it stays chilled, but makes it so flavorful when I finally proof at room temp for 12 hours. Bread recipes benefit from a prolonged proofing, I think. It enhances the flavor.
Try this rye bread recipe, I don't think you'll be disappointed if you like strong flavored dark breads. The molasses adds the bitterness but the orange peel balances it out. It's so good!
Mangia!
