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European Caraway Rye Bread with Bread Booster

  • Intermediate
  • 1 loaf
  • 50 min
Baking Success Or Baking Mess

Ingredients

Sponge (Dough Starter)
¾ cup bread flour
¾ cup dark rye flour
1 (divided) envelope Fleischmann's® Quick Rise Yeast
1-½ tablespoons sugar
½ tablespoon cooking molasses
1-¼ cups warm water (110°F)
¼ cup sour pickle juice
Dough
5-1/2 teaspoons Fleischmann's® Bread Booster™
2 cups bread flour
¼ cup Dark rye flour
1-1/2 + remaining envelope teaspoons Fleischmann's® Quick Rise Yeast
1 tablespoon ground caraway seeds
1-½ teaspoons salt
1 tablespoon Mazola® Canola Oil
½ cup ice cubes
Cornmeal for sprinkling baking sheet
Equipment
Baking sheet

Instructions

To

make the Sponge: Stir together ¾ cup bread flour, ¾ cup dark rye flour and ½

teaspoon (from the envelope) instant yeast, sugar, molasses, warm water and

pickle juice in a medium bowl. Stir until thoroughly blended. This dough will

be like thick cake batter. Set aside.


In

a large bowl, mix together bread booster, remaining bread flour and rye flour, the rest of the yeast envelope,

ground caraway and salt. Sprinkle evenly over top of the sponge mix, covering

it completely, do not stir in. Cover bowl with plastic wrap and

let sit 1-4 hours or overnight, and up to 24 hours at room temperature to

ferment. The sponge will become frothy, bubbles will start to crack through the

flour.


When

ready, stir to combine the flour and sponge, add in the oil, mixing well either

by hand with a wooden spoon or transfer to a stand mixer with a dough

hook. Mix on low speed at first, then

increase speed to medium-low and knead for 6-8 minutes with dough hook

attachment. If the dough is sticky,

knead on a lightly floured surface with a tablespoon of bread flour at a time

or until smooth and elastic. Place dough

in a lightly greased bowl and cover and let rest until doubled in size, about 20-30 minutes.


Turn

the dough out onto a lightly floured surface, gently press to deflate

dough. If the dough is too sticky, dust

the surface lightly with bread flour and use a dough scraper to pick up and

fold over dough several times then retry shaping. Knead the dough several times

before flattening out to a 8 x 12” rectangle, roll dough up jelly-roll style

from long edge, pinch seam to seal and place seam side down on a parchment

lined baking sheet sprinkled with corn meal, cover with a large lid (like a

roasting pan lid) or oiled plastic wrap.

Let rise until doubled in size, about 20 minutes.


Preheat

the oven to 450°F, place a cast iron or oven-proof pan on the bottom rack of

the oven. When it’s time to bake, toss ½

cup ice cubes into the pan to create steam in the oven. If desired before baking, lightly brush loaf

with water and sprinkle with caraway seeds. Score loaf with 4 slashes ½“ deep

using a sharp knife or blade. Bake for 15 minutes, then lower oven temperature

to 400°F and continue to

bake 35 minutes more, or until

an internal temperature of 190°F is reached. Remove from oven; cool completely

on a wire rack before slicing.


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