Bread Whore ~ Perfect Caraway Rye

Bread Whore ~ Perfect Caraway Rye

I’m really a simple guy in a lot of ways… it doesn’t take a lot to make me happy.  But perfection in the grand order of things is one of them. You don’t see it a lot; small perfections are elusive and fleeting. But if you slow down just enough to take it all in, you can catch all those bits that classify as Perfect.

  • A perfect pair of shoes… the kind that feel magnificent as soon as you take them out of the box.  The ones, whether socks or commando – dirty or shower fresh, your feet are absolutely at home.
  • A perfect day… Where first thing in the morning there is such a crispness to the air, you don’t know if you want to jump out of bed as not to miss a second… or snuggle deeper into the covers to make it last as long as possible.
  • A perfect loaf of rye bread… Loaded with caraway seeds, it’s a delicate balance of softness, chewiness, structure and flavor. One that adds pedigree to a ham sandwich.. a crown to a Reuben, and a crust that crackles & crunches when toasted.

And that – is a tall order. Back when we ran the German Deli there was a bread supplier that had such a wondrous loaf. I have no idea who made it. The rye came in a plain, clear poly bag (I recall faint yellowish lettering on the wrapper… I think it only said RYE BREAD) It was all those things above, and I have never found, or made, a comparable Rye….. until now.

Working with rye flour can be (and most often times is) a beast. It wants to be wet and sticky; it wants to suck down to your work table;  it wants needs to break your dough hook. Although it is fairly forgiving needing very little kneading (rye has extremely low gluten) and a coarse texture, it can be managed with the help of a high gluten flour (bread flour) and dairy conditioners to give you a practically perfect, sandwich worthy, Reuben coddling, soft-boiled egg dipping toast –  loaf.

[gmc_recipe 7381]

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