Rye Bread

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Rye Bread

So the Christmas tree and the Menorah are both officially down.  My husband and I have been cleaning pretty much all week.  And the house looks like normal.  I even took down my nice evergreen wreath and made a super cute snowman one for the door.  The holidays really have ended.

Happy 2015.  Yes I typed 2014 at first and then went back and erased it.  My fingers just seem to know how to type 2014 and I still have to think about the 5.  It will be mid-March before I adjust.  I know because I go through this every year. Sigh.

For New Years Day we decided to forgo traditional feasts and such.  I woke up a little sniffly and by the end of the day was in full-blown cold territory.  So I made fancy-schmancy grilled cheese and tomato soup.

Plus I got an immersion blender for Chanukah and a new bread bowl and kneading marble for Christmas and this meal lets me use all my new toys!

I made a simple, but delicious, Rye bread from the Hairy Bikers and Sherried Tomato soup. Add in some good sharp cheddar cheese and you are in Grilled Cheese and Tomato soup heaven!

Scandinavian Rye Bread

From The Hairy Bikers Big Book of Baking

175 ml (6 oz) milk

175 ml (6 oz) water

2 tbsp brown sugar

1 pkg yeast

200 grams rye flour

250 grams all-purpose flour

1 tbsp sea salt

2 tsp caraway seeds

 

Warm up the milk, water, and sugar just until the sugar is dissolved.  Add in the yeast and let it proof for a good 10 minutes.

In a mixing bowl, combine the flours, salt, and caraway seeds.

Make a well in the center and pour in the now-bubbly yeast mixture.

Mix well.  Turn the dough out onto a floured surface and knead for 8-10 minutes, until the dough is smooth and bounces back when you poke it.

Put the dough in an oiled (or Pam-ed) bowl and let it rise for 1 1/2 hours.

Turn the risen dough out and knead it a turn or two.  Shape the dough into a fat oval and slash the top 3 – 4 times.

Cover loosely and the let the dough rise another 40 minutes or so. It should double in size again.

Preheat the oven to 350 degrees and bake the bread for 40 minutes until it is well risen and sounds hollow when you rap on the bottom.  Plus the whole house smells delicious.  Nothing smells better than fresh baked bread.

Allow the bread to cool at least 30 minutes before slicing.

Rye Bread

175 ml (6 oz) milk
175 ml (6 oz) water
2 tbsp brown sugar
1 pkg yeast
200 grams rye flour
250 grams all-purpose flour
1 tbsp sea salt
2 tsp caraway seeds

Warm up the milk, water, and sugar just until the sugar is dissolved. Add in the yeast and let it proof for 10 minutes.

In a mixing bowl, combine the flours, salt, and caraway seeds. Make a well in the center and pour in the yeast mixture.

Mix well. Turn the dough out onto a floured surface and knead for 8-10 minutes. Put the dough in an oiled bowl and let it rise for 1 1/2 hours.

Turn the risen dough out and shape into a fat oval. Slash the top 3 – 4 times.

Cover loosely and the let the dough rise another 40 minutes or so. It should double in size again.

Preheat the oven to 350 degrees and bake the bread for 40 minutes until it is well risen and sounds hollow when you rap on the bottom.

Allow the bread to cool at least 30 minutes before slicing.

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