11 October 2012

High Fiber Rye and Currant Bread - BYOB !

"Let there be work, bread, water, and salt for all."                 
                                                                        - Nelson Mandela





I came upon this recipe on the Web a few weeks back and have been just waiting for a time when I was in the mood for a hearty ham and cheese sandwich ... that time is here. The recipe was originally called Molasses Fennel Rye Bread, however I changed a few things in the recipe - more yeast, currants instead of raisins, sugar in the yeast proof to 'push' the yeast a bit early on, less salt, less ginger, and some bread flour added to the white flour measure. Hence, I changed the name. I plan to bake a small ham tomorrow. It will be sliced and slathered with spicey whole grain mustard, layered with a nice Gouda and pressed between slices of this bread. A cold beer, a chilled dill pickle, a pile of chips on the side and I will be in heaven ... anticipation is half of life, folks!


I chose to decorate my loaves with sticky stencils ... I sprayed small brown paper hearts, stuck them to the unbaked dough and sprinkled the cornmeal over top. Then, I lifted the stencils off and baked the bread. I know ... I have too much time on my hands. What can I say?




 
 

High Fiber Rye and Currant Bread

 
Ingredients:

 
2 tsp. active dry yeast
1 c. warm water (109 °F)
Pinch sugar
1 c. rye flour
1 c. whole wheat flour
½ c. wheat germ
2 c. flour (I used ½ c. bread flour and 1¾ c. all purpose flour)
1 tbsp. fennel seed
a scant teaspoon dried ginger
2 tsp. salt
¼ c. molasses
¾ c. warm water
4 tsp. sugar
½ c. dried currants

 
Making the Dough:

 
  1. Whisk together the rye, whole wheat, wheat germ, fennel seed, ginger, salt, and 1 ¾ c. of the flour.
  2. Whisk the yeast into the first measure of warm water and add a pinch of sugar. Let it rest for ten minutes.
  3. Mix the molasses and sugar with the rest of the warm water.
  4. Make a well in the dry ingredients and stir in the wet ingredients to make a shaggy dough.
  5. Cover the bowl and let it rest for a few minutes.
  6. Turn the dough out onto a floured kneading surface and knead the rest of the all purpose flour in, a tablespoon at a time. Knead for about ten minutes, until the dough is silky, adding the dried currants and kneading them through the dough ball.
  7. Cover the dough ball and let it rest while you wash out the deep bowl.
  8. Lightly grease the clean bowl and turn the dough ball into the bowl. Place the bowl, covered, into a warm draft-free place for about one hour or until the dough is doubled.
  9. Gently deflate the dough and cover. Let it rise again until doubled - about 45 minutes.
  10.  Divide the dough in half, shape into two round loaves.
  11. Place in greased round casseroles and let the dough rise for 45 minutes.
  12. Place baking tiles in the top and bottom of the oven. Pre-heat 450°F.
  13. Place the loaves on a middle rack in the pre-heated oven. Immediately, lower the oven temperature to 350 °F. Bake for about 30-35 minutes or until the loaf is hollow-sounding when rapped.
  14. Let the loaves cool completely before cutting or you risk collapsing the loaf.
 
    

... one of my prettier loaves, yes? ...



 
... a three inch rise full of fennel and currant sweetness ...


This bread deserves a place with the other wonderful breads baked for Heather's monthly Bake Your Own Bread recipe share ... want a good sandwich? Get busy baking YOUR own bread! Yummah!

 

4 comments:

  1. Love it, especially the stensil! I think you should have tried pumpkins though! LOL!!!!

    ReplyDelete
  2. I really love the stencils, they make the bread look so pretty and it's something I haven't seen before. The recipe is a real winner too.. loo at the rise on that loaf! Would love to see inside!

    ReplyDelete
    Replies
    1. Done, Dom! Why do I always shoot from above and neglect the 'slice shot'? Thanks for the nudge!

      Delete
  3. You always bake such good bread. I would love to toast a piece of that. I can only imagine the smell of the loaf baking.

    ReplyDelete

Anonymous comments will not be accepted. Please be aware that due to spamming concerns, I must be able to track back.