SC - Rye bread recipe

[Stefan li Rous]

Gilebert de Dijon declared: 
> I am now looking for a rye bread recipe.  It needs to be a simple version.

The following recipe is from the breadmaking-msg file in the FOOD-BREADS section
of my Florilegium. There are several more recipes in this file including one
of the few period bread recipes.

> Date: Sat, 31 Jan 1998 11:57:36 -0800
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: SC - Rye Bread
> 
> I needed to bake some rye (at the wife's request) and I wanted to
> experiment, so I killed two birds with one stone last night.  I made a
> batard (long, wide loaf) of rye with a single rise.  The bread was fairly
> dense (to be expected with a single rise and rye flour), but tasty.  Were I
> to make this again, I would probably let the bread rise 3 to 4 hours or
> until tripled in size and use 2 teaspoons of yeast.
> 
> By doing a single rise loaf, I double checked what I remember about single
> rise breads.  It is very possible that the bread Platina was describing used
> a long, slow single rise.
> 
> As an aside, rye flour contains gluten, but not as much a wheat flour.  Pure
> rye flour does not rise very well, so most rye bread is a 1:1 misture of
> wheat and rye flours.
> 
> Bear
> 
> Rye Bread  (makes a single 2 pound loaf)
> 
> 2 cups of warm water (105 - 110 degrees F)
> 1 teaspoon of sugar
> 1 teaspoon of dry active yeast
> 2 cups stone ground rye flour
> 2 to 3 cups unbleached white flour
> 1 teaspoon of salt
> 
> Dissolve the sugar in the warm water.
> Dissolve the yeast in the water and allow it to proof until foamy (about 10
> minutes).
> Add salt.
> Add 2 cups of rye flour and two cups of white flour, 1 cup at a time,
> alternating types and stirring it to blend the flour into the mixture.
> A soft,slightly sticky ball of dough will form.
> Place the dough ball on a floured surface and knead for about 5 minutes.  If
> the dough is sticky, sprinkle it with flour from the remaining cup of flour
> (you may or may not use all of this flour).  The dough should be soft and
> have an even color and texture.
> Shape the loaf and put it on a greased baking sheet.
> Let rise until at least doubled (about 2 hours).
> Preheat oven to 400 degrees F.  Bake for about 45 minutes.
> Cool on a wire rack.
> 
> Brushing the surface with a little melted butter or oil will improve the
> color of the loaf and help keep the crust soft.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================