You’ll never catch Little Holden without his dark rye bread. This recipe is the only thing he learned in prep school, and it’s so sinfully delicious that it’s banned in Boston!
| Ingredients (Kitchen-Friendly) |
|
Ingredients (Metric) |
| |
Part 1 |
|
| 2 1/4 tsp yeast |
|
7 g yeast |
| 1 c water |
240 ml water |
| 1 Tbsp sugar |
15 g sugar |
| 1 Tbsp butter |
14 g butter |
| 2 c bread flour (see Tips) |
270 g bread flour (see Tips) |
| |
Part 2 |
|
| 1 1/2 tsp salt |
|
11 g salt |
| 1 Tbsp dill seeds (optional) |
dill seeds (optional) |
| 3/4 - 1 c all-purpose flour |
135 g all-purpose flour |
5 Tbsp D.D. Williamson
Caramel Color Powder |
50 g D.D. Williamson
Caramel Color Powder |
| 3 Tbsp rye bread improver |
30 g rye bread improver |
Directions:
- Combine Part I ingredients.
- Let rest/rise for 45 minutes.
- Add Part II ingredients and mix for 1.5-2 minutes.
- Place in lightly greased bowl and let rise for 1 hour.
- Shape dough into a slightly flattened round loaf and cover. Let rise for an hour.
- Spritz loaf with water and bake for 40-50 minutes at 350°F. The internal temperature of the loaf should be about 200°F when the bread is done.
- Cool on a wire rack.
- Enjoy!
Tips:
- Rye Flour and bread flour can be interchanged. For a variety, dill seeds may be added or omitted.
- The D.D. Williamson Caramel Color Powder gives the bread its dark look; for a darker look, simply add more powder.
Serving Suggestion:
This recipe yields one large loaf. Tastes wonderful when served warm with butter.
This recipe originates from The Baking Sheet, a newsletter published by The Baker’s Catalogue. Both publications are registered trademarks of The Baker’s Catalogue, Inc. of The King Arthur Flour Company, P.O. Box 876, Norwich, Vermont 05055, USA.