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Old 10-16-2008, 10:30 AM   #1
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NYT Rye Bread

Forgive me if this has been covered in that huge NYT thread with 396 posts, but I wasn't going to re-read every one of them. Asking for forgiveness is easier than asking for permission.

Anyway, yesterday I had a taste for rye bread, but didn't have time to make the loaf described in my previous rye bread post. So, I decided to go the NYT route (which I've never made NYT Rye before) and bake it in the evening when I got home. Because of the very low gluten content in rye flour, I added an extra 1/8 t of yeast to compensate for it, and it looks like it was the perfect adjustment. Here's the recipe I used:

No-Knead Rye Bread

Ingredients:

3/4 C Dark rye flour (Light rye will also work fine)
2-1/4 C All purpose flour (I use unbleached)
1-1/2 t Kosher salt (other salts are fine)
3/8 t Instant Yeast (that's 1/4 t plus half of that again)
1-1/2 T Caraway seeds (Optional, although I don't know why you'd leave it out)
1-1/2 C Water

Directions:

Mix and bake as any other NYT bread recipe.



Alternate Recipe by weight:

4 oz Dark (or Light) Rye flour
12 oz Unbleached all-purpose flour
3/8 Teaspoon Instant Yeast
1-1/2 Teaspoon Salt
1-1/2T Caraway seeds (Optional)
13 oz. Lukewarm water


Not only did this bread come out delicious, it was also very high in profile with a soft crumb and chewy crust. I just had a ham sammich with mayo on this bread and it was exquisite. I just can't say enough about how good this bread came out, and without the added work of making regular rye bread. Hassle free and delicious.

JoeV


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Old 10-16-2008, 10:56 AM   #2
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Looks wonderful , Joe. Thanks for the recipe. I will have to get some dark rye flour, all I have is the light rye.
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Old 10-16-2008, 10:59 AM   #3
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Looks wonderful , Joe. Thanks for the recipe. I will have to get some dark rye flour, all I have is the light rye.
LC, just use your light rye flour. I used dark because it's what I had in the cupboard. I better adjust the recipe so folks don't feel they need to go buy another flour if they already have one of them. Silly, silly me.

JoeV
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Old 10-16-2008, 11:14 AM   #4
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LC, just use your light rye flour. I used dark because it's what I had in the cupboard. I better adjust the recipe so folks don't feel they need to go buy another flour if they already have one of them. Silly, silly me.

JoeV

thanks, Joe. If I can find the flour in the cupboard I will try it. I have so many different flours .
I found the flour , so mixed it all up and now I wait... and wait and wait ....
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Old 10-16-2008, 11:41 AM   #5
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Great work Joe - LC61 funny you should say that. I was laughing to myself the other day that if a neighbor came to my house to borrow a cup of flour, it could be a long conversation.
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Old 10-16-2008, 11:46 AM   #6
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cool, that's neat...I love your experiment with the NYTimes recipe...its almost the season here to start making it again
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Old 10-16-2008, 11:39 PM   #7
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sounds delicious, will certainly try it.
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Old 10-17-2008, 01:09 AM   #8
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Looks great, I'll have to try that sometime.

It's been awhile since I made a No Knead loaf, are you using more yeast than usual, or am I remembering wrong? (thought it was about 1/4 tsp)

I once did a similar rye, but I did mine as a variation on the Cook’s Illustrated Almost No Knead recipe. I left out the vinegar and subbed about 1/4 of the flour for dark rye flour, then added in about a 1 Tbsp of caraway and 2 Tbsp of dehydrated minced onion. I heated the beer and water to almost boiling, poured it over the onion, let it cool, and proceeded roughly as normal for the CIANK loaf. It came out very nicely.
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Old 10-17-2008, 08:20 AM   #9
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...are you using more yeast than usual, or am I remembering wrong? (thought it was about 1/4 tsp)
Yes, I've increased the yeast by 1/8 t to compensate for the low gluten in the rye flour.

JoeV
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Old 10-17-2008, 08:33 AM   #10
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JoeV, I love your pics and expertise. And I love rye, but mayo with ham? Sacrelige in my house! You make it sound so easy, I think I'll give this one a try. I could only find light rye flour, but you said this will work too. So, now that it's finally October weather this week - last week we were still getting August temps, I won't mind turning the oven on in the am. Will let you know.
thanks!
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