Best 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.

NEW YORK DELI-STYLE RYE BREAD

Steps:

• In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
• Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
• Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
• Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
• Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
• Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
• Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
• Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.

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.

CARAWAY RYE BREAD

Steps:

• You want the eggs at room temperature. Add enough water to the eggs to equal 1 1/3 cups.
• Bake in bread machine according to its instructions on the 2 lb. whole wheat setting.

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.