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Author Topic: Rye Wheat Loaf  (Read 6329 times)
Bigtom
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« on: March 30, 2011, 12:42:14 PM »

This is the rye I made to go with my corned beef and pastrami sandwiches. It is a heavy bodied rye and wheat loaf.











Preparation:
3 cups warm water, about 120 degrees F.
1 tbsp. sugar
2 tbsp. yeast
3 cups light rye flour
2 tbsp. kosher salt
2 tbsp. caraway seeds
4 3/4 cups Light Whole Wheat flour

Glaze  - 1 cup water
3 tbsp. cornstarch mixed with 1/4 cup cold water---no lumps

In a mixer or by hand combine 3 cups warm water with sugar and yeast, mix and let sit for 10 minutes.

Add all of the remaining ingredients. Mix on low speed for 2-3 minutes with a dough hook, then increase to medium speed and mix 6 minutes longer, be sure all the flour is absorbed into the dough by raising and lowering the bowl from time to time.
Remove from the machine and cover with plastic wrap. Let rise 2 hours or until doubled in size.

Portion into 2 pieces of dough and shape into oblong loaves, place on baking pans that have been sprinkled with semolina flour or fine cornmeal . Cover with a damp but not wet cloth and let rise for 40 minutes.

Carefully remove the damp cloth, then slash the dough 3 times across the top with a very sharp knife or razor blade about 3/4 of an inch deep. Immediately place in a pre-heated 375 degree F. oven, and place a pan of boiling water on the oven's bottom. Remove the pan after 10 minutes, this will create steam and help with crust development. Continue to bake for 30 minutes or until center is 180 degrees F.

For the glaze: boil 1 cup of water, mix the cornstarch with 1/4 cup cold water, then combine with boiled water and stir continually until thickened. Cover with plastic wrap.

Remove the bread and with a pastry brush, brush with the cooked cornstarch. A small amount of this glaze is enough,  it's used to create a shiny surface. Cool the bread on wire racks for at least 1 hour before slicing.

Thx.
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Boat-n-BBQ
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« Reply #1 on: March 30, 2011, 12:51:05 PM »

lookin good from here Shocked
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Smokin in Peosta
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« Reply #2 on: March 30, 2011, 01:27:16 PM »

That looks very good Bigtom, very dense just like rye should be.
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Mike
Vindii
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« Reply #3 on: March 30, 2011, 01:28:00 PM »

Im going to make some rye bread tonight.  Id try this but I dont have any wheat flour.  Maybe Ill wing it.  Dont feel like going to the store.

Looks good!
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Bigtom
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Big STEELERS Keg


« Reply #4 on: March 30, 2011, 01:59:40 PM »

Vindii, you could go 30% rye and 70% bread.
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ronbeaux
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« Reply #5 on: March 30, 2011, 02:25:13 PM »

That's gonna be good!
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Is it burnt??
uncle
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« Reply #6 on: March 30, 2011, 03:23:43 PM »

nice looking bread
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Iyor
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« Reply #7 on: April 01, 2011, 08:12:36 AM »

Preheat a cast iron pan and put in some ice for serious steam.
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BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #8 on: April 01, 2011, 11:56:25 AM »

Vindii, you could go 30% rye and 70% bread.

That's the proportions I use for rye bread in the bread machine. Otherwise, nearly identical (in proportion) to your recipe, Bigtom. I need to try your recipe w/ the whole wheat flour.

BakonG
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