September 22nd, 2008|
Basic Homemade Rye Bread
(This bread can also be made the old fashioned way by hand, using the traditional methods of blending & mixing, and kneading for 5-8 minutes until smooth and elastic.)
Preheat the oven to 350 degrees F and lightly grease a 5 ½ by 9-inch baking pan.
Remove the dough from the bowl and invert onto a lightly floured surface. Deflate dough by pressing your knuckles into the dough. Then gently knead the dough while shaping into a roll as long as your bread pan so that any seams disappear into the dough. Place the shaped roll in the baking pan with the seam side down. Cover with plastic wrap or a plastic bag with the handles tucked under the pan, and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough, then put three slashes in the dough at a 45 degree angle about ¼" deep. Bake until lightly brown, about 45 minutes. Immediately remove bread from pan and place on a cooling rack. The loaf should have a hollow sound when tapped on the bottom. If not hollow sounding, put it back in the pan and bake for another 5 minutes, or until the internal temperature reaches at least 200 degrees F. Allow to cool for a couple hours before slicing.
This is what the dough looks like after first rise, and shaped for the baking pan. (Freshly fed sourdough starter in the Joy jar)
This is what the dough looks like after rising for 1 hour.
Slashed before popping in the oven.
The finished product.
It weighed in at 28 oz., and No, I didn't wait for it to cool. It is YUMMO! ~ Joe (the doughgod)
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