My husband bought corned beef brisket and vegetables the other day and I decided to make some rye bread to complete the spring meal. I have tried several rye bread recipes in the past, but wasn’t happy with the results until I tried this new recipe yesterday.
This rye bread is a bakery style artisan bread – it had an amazing texture and crust. You bake in on a preheated pizza stone and you create a “steam oven” by pouring water into another preheated metal pan placed on the lower shelf in the oven just as you are getting ready to bake the bread.
This recipe is so easy! You put all the ingredients in the bowl of your stand mixer and combine them. Let it rise one hour, shape it and let rise for another 40 minutes, then brush the top and bake for 40 minutes.
The recipe includes directions for regular rye bread and dark rye bread. I made dark rye, which has the same ingredients, but you add cocoa powder and dark molasses. (Once I knew it had cocoa powder, I knew I would have to try it – not dissappointed.)
Just what you need for a bread to go with many of your spring dishes. Makes a wonderful sandwich bread – or just plain. Enjoy!
For the recipe,complete instructions and a video demonstration, click on the link below:
