Caraway Rye Bread Revisited

It has been a long time since I have made caraway rye bread! Last week, when weather was cool and rainy, I had a real craving for that crusty bread. Best thing to do was to make one. So, I did. Why did I wait so long to make one again is beyond me.  After all it is “no-kneed” style of bread where you just incorporate flour, water, yeast and salt and let nature and time do the work for you. Here is link to original recipe I have posted last November 30^th.

Only difference from the posted recipe is that I used only 3 cups of flour this time. It made it so much easier to handle that wet dough. Of course, loaf was smaller and was gone in a day! J

10:30 PM

16 hours later...

form into round loaf and let raise for 2 hours and literally plop the loaf into heavy Dutch oven preheated to 500°F. Cover and bake for 30 minutes.

Remove cover and bake for 15 more minutes or till inner temperature reaches 210°F 

45 minutes later...crusty and chewy Heaven!!!

Rye Bread

This version of No-Knead Bread is Jim Lahey’s original and revolutionary creation. I’m just passing it on.

The secret ingredient in all true bread is time. The key to this addictive loaf of rich, hearty goodness is not laborious kneading; it’s an overnight rest. With time, water and flour naturally form elastic dough that rises with just a small amount of yeast. Here’s how to make your own artisan bread.

For 1 normal loaf
3 cups of all-purpose or bread flour
1/2 cup of whole wheat flour
1/2 cup of rye flour
1/2 teaspoon of dry yeast
2  teaspoons of salt

1 Tablespoon of Caraway seeds
2  cups of warm water or whey

For baking in a covered pot
1. Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
2. Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form.

3. Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball. Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.  You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel.
4. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.

5. A half an hour or so before the dough is ready preheat your oven to 450 degree with a heavy covered pot in it. You may use cast-iron, steel, enamel or ceramic.
6. When the dough has fully risen, slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.

7. Bake for 40 minutes with the lid then remove it and bake for 15 minutes more.

8. When temperature inside bread reaches 210 °F the bread is done. When you remove it from pot you will hear the crust crackling. What a sound and what a smell!

Pure heaven!

Pita Bread

Pita bread is so versatile. I have searched all over for a simple recipe adapted to western kitchen and this one fills the bill. You still have to experiment a bit to be consistent. This version is adapted from The Bread Bible.

2 cups plus a scant 1/4 cup unbleached all-purpose flour
1 teaspoons salt
1 teaspoons instant yeast
1 tablespoons olive oil
3/4 cups water, at room temperature

1. About 1 1/2 hours before shaping, or for best flavor development, 8 hours to 3 days ahead, mix the dough. Put all dry ingredients into food processor and pulse until combined. Turn on and pour all water at once. Process till sides of bowl are clear.
2. Let the dough rise: Using an oiled spatula or dough scraper, scrape the dough into a 2-quart or larger dough-rising container or bowl, lightly greased with cooking spray or oil. Press the dough down and lightly spray or oil the top of it. Cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Refrigerate the dough overnight (or up to 3 days), checking every hour for the first 4 hours and pressing it down if it starts to rise.
3. Preheat the oven: Preheat the oven to 475°F one hour before baking. Have an oven shelf at the lowest level and place a baking stone, cast-iron skillet, or baking sheet on it before preheating.
4. Shape the dough: Cut the dough into 4 or 6 pieces. Work with one piece at a time, keeping the rest covered with a damp cloth. On a lightly floured counter, with lightly floured hands, shape each piece into a ball and then flatten it into a disk. Cover the dough with oiled plastic and allow it to rest for 20 minutes at room temperature.
Roll each disk into a circle a little under 1/4 inch thick. Allow them to rest, uncovered, for 10 minutes before baking.
5. Bake the pita: Spritz each rolled-out pita with water two or three minutes before baking it. Quickly place 1 piece of dough directly on the stone or in the skillet or on the baking sheet, and bake for 3 minutes. The pita should be completely puffed but not beginning to brown. The dough will not puff well if it is not moist enough. See how the pita puffs, then, if necessary, spray and knead each remaining piece with water until the dough is soft and moist; allow to rest again and reroll as before.
Proceed with the remaining dough, baking 3 or 4 pieces at a time if using a stone or baking sheet. Using a pancake turner, transfer the pita breads to a clean towel, to stay soft and warm. Allow the oven to reheat for 5 minutes between batches. The pitas can be reheated for about 30 seconds in a hot oven before serving.
To cook the pitas on the stove top: Preheat a griddle or cast-iron skillet over medium-high heat. Lightly grease the surface and cook the pitas one at a time. Cook for about 20 seconds, then turn the dough and continue cooking for 1 minute or until big bubbles appear. Turn the dough again and cook until the dough balloons. If the dough begins to brown, lower the heat. The entire cooking process for each pita should be about 3 minutes.



After 2nd rise.



Rolled and ready for the oven or cast iron frying pan.