"Racescort666" (Racescort666)
07/20/2015 at 19:43 • Filed to: Foodlopnik
9
25|
"Racescort666" (Racescort666)
07/20/2015 at 19:43 • Filed to: Foodlopnik | 9
| 25 |
So, I thought I would share my first foray into baking with the Oppo crowd. I’ve never made homemade bread before so this is a bit of a first for me.
The product is John Schumacher’s Grandmother’s rye bread. It turned out much better than what I was expecting. It is a very dense slightly sweet full flavored bread. About what you would expect a malty beer to taste like if it were in bread form.
Anyway, I’m happy with it and I will be experimenting with the recipe a bit later. Using actual beer and citrus zest to flavor it. One last note, this bread is best toasted with a light coating of butter and would probably be good toasted with peanut butter. Since bread is easy to ship, I may take requests by serious inquiries.
Update
Ok, so, a few people have asked for the recipe for this bread. I baked a half batch but here goes
1/4 cup brown sugar
1/4 cup dark molasses
1 tablespoon salt
2 tablespoons butter
1-1/2 cups boiling water (I substituted beer for round 2)
2-1/4 teaspoons dry yeast
1/4 cup warm water, 110-115 degrees (Fahrenheit, obviously. It would be a bit more than warm if it were Celsius but that’s how it’s written in the book)
2-1/2 cups rye flour
2 teaspoons caraway seeds
3 to 3-1/2 cups all-purpose flour
Combine brown sugar, molasses, salt, and butter in a large bowl. Add boiling water, and stir until sugar is dissolved and butter is melted. Cool to lukewarm. (If you want to help keep the molasses from sticking to your measuring implements, melt the butter in the microwave and coat whatever you use to measure the molasses with a little bit of butter. This trick works much better with olive oil and honey but it’s acceptable with butter and molasses.)
Sprinkle yeast in 1/4 cup warm water, stirring to dissolve. Add rye flour into brown sugar/molasses mixture, beating well. Stir in yeast and caraway seeds, and beat until smooth. Mix in flour gradually, first with a large spoon, and then by hand, to make a smooth, soft dough. Place this dough on a highly floured board, and let rest for five minutes. (I measured out the rye flour first and added the liquid slowly to it. This seemed to work much better and didn’t make as big of mess.)
Knead until smooth and elastic, about ten minutes.
Place dough in a lightly greased bowl, turn dough over to greas top. Cover and let rise in a warm place until dough has doubled in size (about 1-1.5 hours). Punch down, and put dough on a lightly floured board, and divide in half. Make dough into balls. Cover and let rest for 10 minutes. Shape into loaves, and place in well-greased 9x5x3 inch loaf pans.
Cover, and let rise in a warm place until amost doubled again (1.5-2 hours). Bake in a 365 degree oven for 25-30 minutes, or until loaf sounds hollow when tapped.
Place loaves on wire rack to cool. Brush tops with butter for a nice soft top.
Margin Of Error
> Racescort666
07/20/2015 at 13:48 |
|
Would spread an inch of MAP-O-SPREAD on this !
I'll take 911 RS for $5000
> Racescort666
07/20/2015 at 13:50 |
|
Care to share the recipe? I just moved and can finally bake again and rye is one of my favorites.
itschrome
> Margin Of Error
07/20/2015 at 13:51 |
|
Guys! I found the Canadian..
CalzoneGolem
> Racescort666
07/20/2015 at 13:52 |
|
Yo, you wanna hook a brother up with a recipe?
|
Racescort666
> I'll take 911 RS for $5000
07/20/2015 at 13:52 |
|
Sure, I’ll have to get it when I go home today though. I don’t really remember the recipe off the top of my head.
|
Racescort666
> CalzoneGolem
07/20/2015 at 13:53 |
|
Yes, I’ll re-post this tonight with the recipe.
Mattbob
> Racescort666
07/20/2015 at 13:54 |
|
bread pro-tips: Never use all purpose flour, use bread flour, and I always add a little extra yeast than what the recipe calls for. Those two things prevent the bread from being so dense, unless you like it that way. It took me way too long to figure those two things out.
It looks good though. I have got to try making a bread with beer!
aberson Bresident of the FullyAssed Committe
> Racescort666
07/20/2015 at 13:56 |
|
10/10 would catch
|
CalzoneGolem
> Racescort666
07/20/2015 at 13:56 |
|
Sweet!
Stapleface-Now Hyphenated!
> Mattbob
07/20/2015 at 14:23 |
|
This comment deserves 100 more stars. Bread flour makes all the difference in the world. I could never quite figure out why I just couldn't get my bread right, then one day I tried bread flour. I haven't used AP in breads/doughs since.
Manic Otti
> Racescort666
07/20/2015 at 14:41 |
|
Love Rye bread. Wheat’s bleh to me. I hate when people put oats and big seeds and crap all over/ in it. Small seeds like sesame, poppy, dill, etc. are ok to me though.
uofime-2
> Mattbob
07/20/2015 at 14:42 |
|
What’s the difference, is GP a more course grind than bread flour?
|
Mattbob
> uofime-2
07/20/2015 at 14:43 |
|
Bread flour has more gluten which holds in the gasses from the yeast a lot better. Here is a neat video about it.
|
I'll take 911 RS for $5000
> uofime-2
07/20/2015 at 14:51 |
|
Bread flour has a bit more protein in it (higher gluten content technically), allowing it to hold it’s rise a bit better, so it stays fluffy, instead of falling into a dense(r) mass.
|
uofime-2
> Mattbob
07/20/2015 at 14:59 |
|
interesting!
I wished I’d known this yesterday, the cookies I made might have turned out better if I hadn’t used bread flour...
|
Racescort666
> CalzoneGolem
07/20/2015 at 19:51 |
|
Updated with recipe
|
Racescort666
> I'll take 911 RS for $5000
07/20/2015 at 19:51 |
|
Updated with recipe.
Conan
> Racescort666
07/20/2015 at 20:01 |
|
Something elemental about baking, especially bread. I love it.
|
I'll take 911 RS for $5000
> Racescort666
07/20/2015 at 20:41 |
|
Thank you!
|
Racescort666
> Conan
07/20/2015 at 20:44 |
|
The thing that blows me away is how anyone ever came up with the idea of grinding wheat and adding a bit of water and fungus (yeast) then after it poofed up a bit, threw it into an enclosed, heated structure until the outside was crusty and the inside no longer gooey.
It’s like the first guy that looked at a cow and said “I’m going to squeeze these dangly things under this cow and drink what comes out.”
|
Conan
> Racescort666
07/20/2015 at 21:00 |
|
Human ingenuity is consistently amazing. I hope America can keep supporting it.
AddictedToM3s - Drives a GC
> Manic Otti
07/20/2015 at 21:15 |
|
THANK YOU! I hate when people start putting all sorts of seeds and stuff on top or in the bread itself. I hate when I end up having to floss and shit after eating a sandwich.
wafflesnfalafel
> Racescort666
07/20/2015 at 22:06 |
|
very nice - looks very similar to a traditional Swedish rye style bread my family makes called limpa. Love the stuff.
http://scandinavianfood.about.com/od/breadrecipe…
|
CalzoneGolem
> Racescort666
07/21/2015 at 07:56 |
|
Fuck yeah!
|
Racescort666
> wafflesnfalafel
07/21/2015 at 09:04 |
|
Looks very similar.