Rye Bread with Caraway and Peanut Brittle
Janice Joy Miller
- 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
How to Make Rye Bread with Caraway and Peanut Brittle
- 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.