Rye Bread with Caraway and Peanut Brittle
Janice Joy Miller
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- 1 1/2 Tbsp
- active dry yeast
- 1 1/2 Tbsp
- kosher salt, plus a little pinch
- 3 c
- lukewarm coffee
- 2 Tbsp
- unsweetened cocoa powder
- 5 1/2 c
- bread flour
- 1 c
- rye flour
- cornmeal to cover the pizza stone or cookie sheet
- 1/2 c
- caraway seeds, or more to taste - i like a lot of caraway
- 1 c
- peanut brittle, crushed, but not pulverized
- 2 Tbsp
- 1/4 c
1This recipe, a revamping of one from "Artisan Breads in 5 Minutes a Day", makes 3 one pound loaves, or as many smaller loaves as you want. It can be doubled or halved. An ounce of dough is about right for a dinner roll.
2Put yeast, salt, and warm coffee in a big bowl. No need to stir it up. If you get a few bubbles in a minute or two, your yeast is good. Proceed to step 2.
3Add the bread flour, rye flour, and cocoa powder, and blend until smooth with an electric beater and dough hook or a wooden spoon.
4Cover loosely with a clean dish towel and let it sit at room temperature for 2 to 4 hours. BUT NO MORE THAN 4 HOURS! Bread left to rise for too long will develop alcohol. Drunken bread sounds fun, but it's not very tasty, trust me.
5After 2 hours at room temperature, you can either proceed to the next step or refrigerate your dough for up to 2 weeks. You can also divide and freeze it.
6When you're ready to bake, line one or more cookie sheets or pizza stones with parchment, and cover with dry cornmeal.
7Wet your hands and pull off as much of the dough as you want to use that day.
8Form the dough into a large disc by pulling out and rolling under at the edges. Then flatten it on a clean wet surface to about a 1/4" thickness.
9Sprinkle an appropriate percentage of the caraway seeds evenly onto the dough, depending on the size of your loaf, making sure to get some caraway to the very edges.
10Sprinkle the crushed peanut brittle evenly onto the dough.
11Starting from the side farthest from you, with wet hands, roll the dough toward you. Use a wet spatula to release the dough from the surface if it gets stuck.
12Shape the dough into a loaf or roll and transfer it to the cornmeal covered cookie sheet or pizza stone.
13Cover loosely with a clean dish towel and let it rest 40 minutes for room temperature dough, or 1 hour and 40 minutes for refrigerated dough.
1420 minutes before baking, preheat the oven to 400 F.
155 to 10 minutes before baking, use a fork or whisk to blend the cornstarch with the 1/4 cup of water until smooth.
16Put the cornstarch water in the microwave for a minute or two, or heat it in a small saucepan, stirring constantly, until it is glossy. You just want the cornstarch to form bonds with the water.
17Just before baking, brush the tops of the loaves with the cornstarch mixture.
18With a sharp, wet knife, make a few slices in the top of the loaf to allow it to expand while baking. If the knife is sharp, it won't collapse the risen dough.
19Bake at 400 F for 35 to 40 minutes - more or less depending on the size of the loaves. Toward the end, you can pick up a loaf and check the underside. If it still seems too wet on the bottom, continue baking. Dinner rolls might only take 20 minutes or so - keep a close eye on them to make sure you don't over bake them.