First let me say, I never had pastrami, corned beef, or rye bread until I joined the service. Its called brisket in the south and rye bread is pepperidge farms if you are lucky. So you can imagine why the brisket on white loaf is prefered. I went up north, learned about deli's and it was a lovely awakening. People taking sandwichs seriously. LOL
Ok, I did two different rye breads yesterday for the sammies today. The first one, given to me by a friend here which I made and loved last year. The second is me trying to prove to myself that what I generally say is right. I feel that each person learns to master a certain dough then you can generally bastardize that to make what you want. So one is a real rye, and one is a made up rye. We will see.
Anyway, I never made a rye bread you could eat, I was always told that wheat vital was needed. Then my friend said he'd share his recipe. Well enough stories.
I gotta say there will be a lot more text and less pictures to this, I don't have a KA, I am old school and still mix and kneed by hand, thereby making photos extremely messy.
The first real rye recipe starts with a sponge. That's a mixture of the yeast, about 1/2 the flour and the salt and water. With my bread I do a proof, which is water yeast and a bit of sugar to check the yeasts abilities. A sponge can last as long as you like continuiously developing more flavor, or till the yeast tires.
I find I get a much better rise generally with a proof than a sponge .Its just me, I am sure but it works for me.
When the mixin and kneeding is all done the dough rolled and placed in a oiled bowl.
The above is the real rye recipe..... starting its first rise, or just taking a nap.
This one is the light bread dough bastardized to rye.
Left is the real rye and right is the bastardized.
After punching down (Approx 1 and 1/2 hours), rolling and putting in a loaf pan. BTW those bread pans came with the roaster you've seen me use making sausages. They are thick glass and older than dirt.
Eggs wash.... and some seeds.
After the second rise, split the top egg washed, and sprinkled with caraway seeds for visual appeal.
Remember the real rye is on the left.
I cut the real rye to try it. Its very heavy, very dense. I am guessing it could have cooked longer. My mistake I had both loaves in together. Or it might be the honey I added to the recipe. I love a little honey in my whole wheat bread so figured it couldn't hurt rye. I did add it to both breads.
Thats it for now, I have corned beef cooking and the bastardized loaf still sitting on the counter..... Kind of upset all my Saur kraut seems to have dissappeared!
More later, I have to go tear apart the canning closet looking for kraut!
Edited by Foamheart - 3/17/16 at 5:20pm