Rye, Rye, Rye...
What kinds of rye bread do you all like to eat/bake? There are more kinds than seems possible; limpa, New York deli, pumpernickel, Jewish, etc. Dark and strong, caraway or not, odd ingredients such as cocoa or coffee.....
Most people enjoy their rye bread in sandwiches; I think it makes great toast. I once made rye danish dough and then made savory reuben danish with it.
What do you like, and more importantly, have any great recipes?
Bread Machine Mock Dark Rye Bread
I wanted some dark rye bread and didin't have any rye flour so I decided to make it using whole wheat flour.
Here is the resulting recipe. It makes a dark loaf that looks like and tastes like dark rye. Most of the flavor comes from the caraway seeds. It is really good for sandwiches and has a crumb like honey wheat bread.
1 1/4 cups water
2 Tablespoons molasses or dark corn syrup
1 Tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 Tablespoons yellow corn meal
3 Tablespoons packed brown sugar
1 Tablespoon unsweetened cocoa powder
1 Tablespoon caraway seed (or to taste)
2 1/4 teaspoons (or 1 packet) bread machine yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select the BASIC or WHITE BREAD cycle, 1 1/2 pounds and press START.
Monitor the first few minutes of kneading. If necessary to form a smooth, non-stick dough ball, add more flour or water a tablespoon at a time, as needed.
Makes one 1 1/2 lb loaf.
Living in New England, I miss the onion rye bread that was sold in every Jewish or German bakery when I grew up on Long Island. The onion bits were sweet and dark, like you see topping "Miami Onion Rolls" and some onion bagels, and were both swirled into the rye loaf and scattered atop the crust.
The rye breads I get now, from both supermarkets and bakeries, do not have the strong sourness of the Long Island bakery loaves. The closest I come is Costco's Roasted Garlic bread, whose label does not even mention sourdough, or even rye. But they taste closer to rye bread than many of the alternatives.
I love every kind of rye bread. You name it and I will eat it. My favorite one to make is the Smitten Kitchen's magnificently crazypants Russian black bread which has a zillion ingredients and is such fun to put together AND turns out dark and rich and savory and flavorful. http://smittenkitchen.com/2009/04/bla...
(Also, "savory reuben danish" made my mouth water.)
There's an artisan bread bakery in our 'hood from which I buy rye. I like rye bread with caraway seeds, but since I have entered my 8th decade of life the seeds stick in my teeth. I now buy seedless rye with which I make sandwiches for lunch. The sandwiches are filled with Italian cold cuts such Genoa salami, pepperoni salami, and provolone. Why not...my wife of 52+ years is of Italian heritage, and I'm not. The sandwiches are a combination of comestibles from 2 great cultures.
I really enjoy mini rye loaves and then make finger sandwiches from the thinly sliced dark rye, pastrami, swiss cheese, kraut and a horseradish mayo spread. Toasted lightly on a grill and served with garlic pickles.
Like you, I enjoy rye toasted. Lox, scallions, goat cheese and dill on toasted rye is one hell of a breakfast.
Seeded rye I often use for croutons.
Most of the recipes I follow began at the kitchen table with my Great Grandmother Bessie. Her rye kicked ass.
I use the rye bread recipe from Artisan Bread in 5 Minutes with the addition of King Arthur's deli rye flavor. That gives me a Jewish-style rye bread. Oh, and seeds, absolutely.
I most recently made pickled tongue sandwiches using homemade tongue, but my favorite use is for grilled cheese sandwiches.