Rye Bread With Caraway And Peanut Brittle Recipes

CARAWAY RYE BREAD (FOR THE BREAD MACHINE)

Steps:

• Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.

OLD-WORLD RYE BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the all-purpose flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
• Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
• Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

DUTCH OVEN CARAWAY RYE BREAD

Steps:

• Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
• Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
• Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
• Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
• Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

CARAWAY SEED RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

RYE BREAD WITH CARAWAY AND PEANUT BRITTLE

Steps:

• This recipe, a revamping of one from "Artisan Breads in 5 Minutes a Day", makes 3 one pound loaves, or as many smaller loaves as you want. It can be doubled or halved. An ounce of dough is about right for a dinner roll.
• Put yeast, salt, and warm coffee in a big bowl. No need to stir it up. If you get a few bubbles in a minute or two, your yeast is good. Proceed to step 2.
• Add the bread flour, rye flour, and cocoa powder, and blend until smooth with an electric beater and dough hook or a wooden spoon.
• Cover loosely with a clean dish towel and let it sit at room temperature for 2 to 4 hours. BUT NO MORE THAN 4 HOURS! Bread left to rise for too long will develop alcohol. Drunken bread sounds fun, but it's not very tasty, trust me.
• After 2 hours at room temperature, you can either proceed to the next step or refrigerate your dough for up to 2 weeks. You can also divide and freeze it.
• When you're ready to bake, line one or more cookie sheets or pizza stones with parchment, and cover with dry cornmeal.
• Wet your hands and pull off as much of the dough as you want to use that day.
• Form the dough into a large disc by pulling out and rolling under at the edges. Then flatten it on a clean wet surface to about a 1/4" thickness.
• Sprinkle an appropriate percentage of the caraway seeds evenly onto the dough, depending on the size of your loaf, making sure to get some caraway to the very edges.
• Sprinkle the crushed peanut brittle evenly onto the dough.
• Starting from the side farthest from you, with wet hands, roll the dough toward you. Use a wet spatula to release the dough from the surface if it gets stuck.
• Shape the dough into a loaf or roll and transfer it to the cornmeal covered cookie sheet or pizza stone.
• Cover loosely with a clean dish towel and let it rest 40 minutes for room temperature dough, or 1 hour and 40 minutes for refrigerated dough.
• 20 minutes before baking, preheat the oven to 400 F.
• 5 to 10 minutes before baking, use a fork or whisk to blend the cornstarch with the 1/4 cup of water until smooth.
• Put the cornstarch water in the microwave for a minute or two, or heat it in a small saucepan, stirring constantly, until it is glossy. You just want the cornstarch to form bonds with the water.
• Just before baking, brush the tops of the loaves with the cornstarch mixture.
• With a sharp, wet knife, make a few slices in the top of the loaf to allow it to expand while baking. If the knife is sharp, it won't collapse the risen dough.
• Bake at 400 F for 35 to 40 minutes - more or less depending on the size of the loaves. Toward the end, you can pick up a loaf and check the underside. If it still seems too wet on the bottom, continue baking. Dinner rolls might only take 20 minutes or so - keep a close eye on them to make sure you don't over bake them.