Essential: Potato Rye Bread With Caraway

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* Exported from MasterCook *

 

Potato Rye Bread With Caraway

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 402

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon dry active yeast

2 1/2 cups warm water -- (98 to 115F.)

2 3/4 cups unbleached all-purpose flour

1 medium high-starch potato - such as russet -- (1 to 2)

(enough for 1 cup mashed)

1 tablespoon salt

2 cups rye flour

2 1/2 cups whole wheat flour

PLUS up to 1 cup -- if needed

1 tablespoon caraway seeds

Cornmeal -- for dusting

 

Makes 1 loaf, serves 8

 

TOTAL TIME: about 7 hours, including time for the dough to rise

 

TIME TO PREPARE: about 1 hour

 

COOKING TIME: about 1 hour, 40 minutes

 

EQUIPMENT: baking stone, baker's peel (optional)

 

Potato softens the dough, caraway seasons it, and rye flour adds hearty

flavor, as well as fiber and B vitamins. Together, they make a chewy,

delicious loaf. It's good toast, too!

 

Heat the oven to 425 F.

 

In a medium mixing bowl, combine 1/2 teaspoon of the yeast and 1/2 cup of

the water. Let the mixture sit until the yeast dissolves, about 1

minute. Stir in 3/4 cup of the all-purpose flour, cover with plastic wrap,

and set aside for 2 hours in a warm, draft-free place.

 

Meanwhile, scrub the potatoes and carve an X at each end. Place on a

baking sheet and bake until cooked through, about 50 minutes. When they're

cool enough to handle, strip away the peel, and mash them.

 

Transfer the yeast mixture to a large bowl. Gently stir in the remaining

yeast, water, and all-purpose flour, and the salt. Add the mashed

potatoes, rye flour, and the whole wheat flour, incorporating it 1 cup at a

time, until you have a dough that is soft and pliant, but firm enough to

handle. (It helps to moisten your hands while you knead.) Or use the

dough hook on your Mixmaster, kneading by machine until the dough pulls

away from the bowl and forms a ball around the hook.

 

Turn the dough out onto a lightly floured surface and knead until it's

smooth and springy, about 5 minutes. Add flour only when absolutely

necessary to prevent sticking. Let the dough rest on a lightly floured

surface while you wash out the mixing bowl.

 

Lightly grease the inside of the mixing bowl, then place the dough inside,

turning it once to coat it lightly. Cover with a light-weight towel and

set aside until doubled in bulk, about 1 1/2 hours.

 

Punch down the dough and knead it inside the bowl for 1 minute to press out

the air. Turn it out onto a lightly floured surface, sprinkle the dough

with the caraway seeds, and knead for about 4 minutes, until the dough is

springy and the seeds are well distributed throughout.

 

Shape the dough into a ball. Cupping it between your hands, rotate it

while tucking the dough under to form a perfect round. Dust the center of

a large dish towel with about 1/3 cup flour, and rub the flour into

it. Place the towel, floured side up, in a bowl about 12 inches in

diameter. Place the round of dough upside down in the bowl. Cover loosely

with plastic wrap and set aside in a draft-free place to rise until

doubled, about 1 1/2 hours.

 

Forty-five minutes before you plan to bake the bread, place the baking

stone on the center rack in the oven, and heat to 450F.

 

Sprinkle a baking sheet or baker's peel with cornmeal. Using a dish towel

to assist, you carefully turn the dough out of the bowl onto the baking

sheet or peel so the top side is down. Using a serrated knife, quickly

score the top of the loaf with 3 slashes or an X and put it in the oven,

either on the baking sheet or by sliding it off the peel onto the baking stone.

 

Close the oven door for about 15 seconds. Open the oven and squirt inside

with water to make steam, using a water pistol or a spritzer bottle. If

you don't have either, simply splash water from a cup onto the oven

floor. (Make sure you don't splash the hot lightbulb.) Close the door for

30 seconds, then repeat.

 

Bake until the loaf is golden brown and, when tapped on the bottom, sounds

as if it's hollow inside, about 40 minutes. If the bread is browning but

doesn't sound hollow, cover it loosely with foil, lower the heat to 400,

and continue baking until it's done, checking every 5 minutes.

 

Transfer the loaf to a wire rack and let it cool completely before slicing.

 

BREAD MACHINE OPTION: Place all of the ingredients in your breadmaker

according to the manufacturer's instructions. Once the dough has risen,

take it out of the machine, shape it as directed in the recipe, and

continue to follow the recipe from that point.

 

Per serving, calories 180, protein 5.7g, carbohydrate 38.6g, fat 0g,

Cholesterol 0 mg, sodium 402 mg, 4% calories from fat

 

 

 

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