Rye

A delicious 1-loaf rye bread that is simple enough to kneed by hand. Source http://www.thecrepesofwrath.com/2017/01/30/beginners-rye-bread/ Change Log Reduced salt Swapped molasses for honey Equipment One 4-1/2 x 8-1/2 inch loaf pan. Ingredients 7 grams (2¼ teaspoons) active dry yeast 1 cup + 2 tablespoons warm water (about 110-115° F) 1½ tablespoons molasses- divided into ½ tablespoon and 1 tablespoon 30 grams (2 tablespoons) unsalted butter, melted 1 tablespoon caraway seeds, plus more for topping 10 grams salt 255 grams (2 cups) all-purpose flour, plus more for dusting 160 grams (1¼ cup) rye flour 1 egg white, for brushing Instructions Yeast In a large bowl, sprinkle yeast over ¼ cup of warm water. Add in ½ tablespoon molasses and whisk until the yeast dissolves. Let the mixture stand for about 5 minutes, until foamy. After 5 minutes… ...

This recipe takes about 8 hours of time (30 minutes of actual work-time) but yields a loaf very similar in texture to traditional sandwich bread. There’s a few variations for a rye loaf and a spelt loaf. Special Equipment Stand mixer with dough hook 1.5 lb loaf pan Baking stone Ingredients The ingredients are listed as “Rye - xxx” and “Spelt - xxx”. Follow whichever for your intended loaf. Rye - Sponge 117 grams all-purpose flour 95 grams rye flour 2 grams instant yeast 19 grams sugar 11 grams honey 355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F) Spelt - Sponge 117 grams spelt 95 grams all-purpose flour 2 grams instant yeast 19 grams sugar 11 grams honey 355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F) Rye - Mixture 315 grams all-purpose flour 2 grams instant yeast 14 grams caraway seeds 11 grams course salt Spelt - Mixture 315 grams spelt 2 grams instant yeast 11 grams course salt Dough 15 ml olive oil Additional olive oil for bowl Method Sponge and ferment Time: 4.5 hours ...

“Chocolate chip cookies for grown-ups”. Toasted rye paired with browned butter, dark chocolate, molasses, and dried tart cherries create a deeply rich and addictive cookie. The entire recipe can be completed by hand; no need for a stand mixer. Source https://www.177milkstreet.com/recipes/rye-chocolate-chip-cookies Change Log Swapped salted butter for unsalted and recalculated salt quantity. Added measurements in grams for dry ingredients and butter. Added directions to brown the butter. Reduced chocolate chunks Swapped tart dried cherries for nuts Notes Brown Butter To brown butter, simple place butter (cold or room temperature) in a 7-inch non-stick skillet over medium-low heat. Once the butter melts, gently stir every few minutes. The butter will start to separate and the solids will start to brown. Note the nutty aroma. Once the sound of popping and sizzling subsides, the butter will be browned. Be careful to not cook the butter any longer as it can burn. ...