Monday, March 14, 2011

Farfallina's New York Rye Bread

Farfallina is a member of Forumthermomix. She posts interesting recipes which she has often adapted from other recipes. This is one of her Bread recipes that is truly delicious, and also keeps well. I have substituted caraway seeds for the cumin seeds as this reminds me of the rye bread that I love

New York Rye Bread:


280g water
10g honey
15g fresh yeast
250g rye flour
250g bread flour
5g salt
25g yogurt
1 tsp cumin seeds


* Warm water for 1 minute at 37ºC on Speed 1
* Add honey and yeast. Mix for 4 seconds on Speed 4
* Sift in flour. Add salt, yogurt and cumin. Knead for 4 minutes
* Put it into a deep bowl, cover with plastic film and let it rise around 1.5 - 2 hours

* Roll it and press the air out
* Give it an oval shape

* Press in the center with the palm of your hand as in the picture

* Roll and transfer it onto an oven tray with seam side down

* Cover with a damp cloth and let it rise for 1 hour
* Make diagonal cuts on the top with a sharp knife

* Bake in preheated oven at 220ºC for 35 minutes
* Let it cool on the wire racks


Full Little Tummies said...

That looks great Elizabeth. Do you mill your own rye grain for the recipe?

bitkiselcafe said...

It looks gorgeous achookwoman!
By the way thanks a lot for the compliments ;)