Rye bread
INGREDIENTS
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Place the following in a mixing bowl
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1 cup lukewarm water*
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1 cup white rye, medium rye, or pumpernickel flour
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4 teaspoons sugar
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2 1/4 teaspoons instant yeast
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*Or substitute dill or sour pickle juice, which adds another layer of flavor. Depending on the saltiness of the juice, you’ll want to cut back the salt in the recipe to 3/4 teaspoon to 1 teaspoon.
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Mix to form a soft batter. Let the batter rest for 20 minutes; giving the rye flour a chance to absorb some of the liquid will make it easier to knead the dough without adding too much additional flour (which would make the bread dry). As you see in
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After 20 minutes, add the following:
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1/2 cup sour cream (low-fat is fine; please don’t use nonfat)
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1 to 2 tablespoons caraway seeds, to taste
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1 1/2 teaspoons salt
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2 1/3 cups (9 7/8 ounces) King Arthur Unbleached All-Purpose Flour or First Clear Flour
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3 tablespoons vital wheat gluten or King Arthur Rye Bread Improver, optional, for best rise*
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*If you don’t use either the gluten or Improver, increase the all-purpose flour to 2 1/2 cups.
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