I think I may be sandwiched-out. At least for a week or two. Charcutepalooza has turned into Sandwich-a-palooza this past week. Along with the corned beef I also brined a big, fat turkey breast and in turn made every variety of sandwich known to man...that contains turkey or corned beef. That's not a complaint, though. Because I do love a good sammie. Although it seems that I can't form a sentence without the word...sandwich...in it. So, less talk and more show- here's the Whole Grain Rye I promised you last week.
Whole Grain Rye Bread (no knead)
adapted from Healthy Bread in Five Minutes a Day
yield: 1 loaf
1¼ c. whole wheat flour
1¼ c. + 2 Tbs. rye flour
1¼ c. unbleached all purpose flour
¾ tsp. granulated yeast
½ Tbs. kosher salt
1 Tbs. caraway seeds
2 Tbs. vital wheat gluten
2 c. lukewarm water
Whisk together everything but the water in a large bowl, or a lidded (not airtight) food container. Add the water and mix without kneading, using a wooden spoon. Cover (not airtight), and allow dough to rest at room temperature until it rises and collapses, ~2 hours.
adapted from Healthy Bread in Five Minutes a Day
yield: 1 loaf
1¼ c. whole wheat flour
1¼ c. + 2 Tbs. rye flour
1¼ c. unbleached all purpose flour
¾ tsp. granulated yeast
½ Tbs. kosher salt
1 Tbs. caraway seeds
2 Tbs. vital wheat gluten
2 c. lukewarm water
Whisk together everything but the water in a large bowl, or a lidded (not airtight) food container. Add the water and mix without kneading, using a wooden spoon. Cover (not airtight), and allow dough to rest at room temperature until it rises and collapses, ~2 hours.
Dough can be used right away, but is easier to use if refrigerated (and tastes better if it sits at least 24 hrs.) in a lidded container. Use within 7 days.
Dust with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Elongate into a narrow oval and place in a well-floured brotform, or free-form on a peel that has been dusted with cornmeal. Cover loosely and let rise ~90 minutes, preheating oven to 450° F during last 30 minutes, with stone on center rack.
Slash the top of the bread and slide onto hot stone (or turn bread out of brotform onto prepared stone, then slash), spray all over with a mist of water and shut the oven.
Bake for 35-45 minutes, or until golden and cooked all the way through. Transfer to a wire rack and allow to cool completely before slicing.
This was the bread I used for my Reubens on St. Paddy's Day this year.
