Thursday, 5 June 2014

Rye Bread with Pickle Juice and Caraway











I threw this dough together before I went to the gym this morning. What started out as a cardio day, has turned into a carbio day.



Rye Bread with Pickle Juice and Caraway
adapted from King Arthur Flour

2 cups "00" flour
1 cup rye flour
3 tablespoons potato flakes (I used Deb)
2 tablespoons caraway seeds
1 1/2 tablespoons light brown sugar
2 1/2 teaspoons dry yeast
1 1/2 teaspoons fine sea salt (I used Pink Himalaya)
1 cup warm water (40 - 43 C)
1/4 cup olive oil
1/4 cup dill pickle juice



In the bowl of an electric mixer fitted with the dough hook attachment, place both flours, potato flakes, caraway seeds, sugar, yeast and salt. With the mixer on low, blend the ingredients together. Add the water, oil and pickle juice. Keep the mixer on low and mix for 10 minutes.

Turn the dough out onto a lightly floured work surface, knead it briefly, form it into a ball and put it into a lightly greased bowl. Cover the bowl with cling film and leave to rest in a warm place to double in size, about an hour.

Grease a 23cm x 13cm a loaf pan. Turn the dough out of the bowl and press it out into a rough rectangle about 2cm thick. Starting with the shorter edge, tightly roll the dough up to shape it into a log. Place it seam-side down into the prepared pan. Leave to rest in a warm place to double in size, about an hour to an hour and a half.

Preheat the oven to 180 C.

Bake for about 35 - 40 minutes. Remove from the pan and leave to cool on a wire rack.

10 comments:

  1. Interesting with the pickle juice! & gosh, I love the caraway :)

    ReplyDelete
    Replies
    1. I love caraway too. The pickle juice gives it a tang and makes for a lovely crumb.

      Delete
  2. My ex would have loved this... he enjoyed all things pickled... (including his liver!).... sounds delicious with the rye and caraway!

    ReplyDelete
    Replies
    1. Haha Liz - oooo, pickled liver, not a good thing. Seriously though, the pickle juice isn't overwhelming. It gives the dough a slight tang, a bit like sourdough.

      Delete
  3. Love it all. Everything about this bread.. This piled high with pastrami, sauerkraut and a big ole beer, needs to happen soon..

    ReplyDelete
  4. Wow, this is beautiful bread with the perfect crumb and texture! I am intrigued by the pickle juice... I need to try this. Fabulous sandwich bread.

    ReplyDelete
    Replies
    1. Thanks Jamie. Makes great sandwiches.

      Delete