Another example of the beautiful and scrumptious bread recipes from Artisan Bread in Five Minutes a Day. I can't stop the wonderful madness of baking bread. It's a part of me now; I've stopped buying store bought bread all together.
When Deli-Style Rye Bread is compared to the recipe for Bran Enriched White Bread, the only difference is the list of ingredients. The instructions are the same (which makes it easy to find my groove on no matter what recipe I bake).
I highly recommend buying the book, Artisan Bread in Five Minutes a Day. I know there's recipes in there you will love that I may never publish here. Like the one for Bread Pudding or Braided Raspberry Almond Cream Pastry or Philadelphia Stromboli with Sausage, the list is incredible and so do-able.
HERE'S ALL IT TAKES
- 3 cups lukewarm water
- 1 1/2 tablespoons granulated yeast (or 2 packets)
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons caraway seeds, plus more for sprinkling on top
- 1 cup rye flour
- 5 1/2 cups unbleached all-purpose flour
- Cornmeal for pizza peel
- Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart bowl, or a lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on a ll four side, rotating the ball in a quarter-turn as you go. Then form a oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
- Twenty minutes before baking time, preheat the oven to 450ºF, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
- Sprinkle the loaf liberally with flour and slash parallel cuts across the loaf, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
- Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30minutes, until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
- Allow to cool before slicing or eating.
All turned out magnificent! I shared two loaves with family and we took down the third for smoked turkey sandwiches. Oh yeah, they were awesome.
Please stand by for some semi-serious soap box commentary….It’s amazing how a whole generation of people, including myself, have been sold the idea that they need a bread machine to make bread. This is the most awesome bread I’ve ever had and it doesn’t need a bread machine. It’s hard for me to imagine getting excited about bread, but when you slice or break off a piece of this delicious bread you feel like your on the inside of a club of people who have been around for centuries and the thought of a bread machine just makes me chuckle. Okay, I’m done.
I have become a bread baking nut as well… and I love it!!! I don’t buy store bread anymore… hello… and kneading your own bread… there’s a thing about it that I just can’t explain… so… my question is… where’s the preparation steps for this recipe? is it me or is people supposed to know how to make it?
Since I’ve been baking bread for a while I think I can “wing it” but I was wondering about others that are just being introduced to the wonderful art of bread baking… that’s all…unless I’m looking in the wrong place for it… which I wouldn’t be surprised… Duh! Thank you for this recipe. I will make it today!
Yeah… it’s me again… I knew it would happened, found the preparation steps for this bread somewhere in the middle of the article… sorry! I’m used to seeing it usually after the ingredients part… my bad!
Hi Kenny! Yea, I wrestled with the idea of copy/paste-ing the instructions, but the article is geared to promoting Artisan Bread in Five Minutes a Day.
I’m hoping to show folks how easy the book is to use and to show off the success of the recipes.
It’s very tempting to rip the recipes right out of the book and post them, but I really like Zoe & Jeff’s work and I want them to get paid for it.
Artisan Bread in Five Minutes a Day is a fantastic book! Since you’re getting into baking, too, you’ve gotta get the whole book!
Today, I have Oatmeal Bread with raisins, pecans and spices swirled together, waiting for the oven. I can’t wait to snack on it and share loaves with my friends.
Later today, I going to make Spinach and Feta Bread pg110. My mouth is watering just thinking about it.
I understand well. I just bought the book a couple of hours ago, I can’t wait to receive it so I can start baking more yummy bread recipes. I’m cleaning my freezer and found some frozen fruits I’d like to use… I’ll be looking for some recipes I can use them in… oatmeal bread with raisins..? pecans?? OMG… I love the stuff and have the stuff (love raisins!) Have fun baking… I know I do
OH YEA! Kenny, are you my new baking buddy? We could bake through the book together?
Did you see my post on the Caramel Rolls?
Go here for breakfast food porn
The caramel rolls were made from the Challah dough recipe- they were AWESOME!!!!
I made two loaves out of this recipe and I still have enough dough for 2 more and OMG!!! it is so good… I’m gonna have to do more tonight… I baked it 2 hours ago, gave one away to a friend and the other one is almost gone… and there’s only 2 of us in the house today eating out of this last one, I will have to bake more for tonight’s dinner since we don’t enough now … Great recipe!!! Thank you!
Kenny, WAIT!!!
The real joy comes after it has been in the frig a couple of days. Read #4 of the directions on Bran Enriched White Bread
Let the dough ferment, THEN pull out about a cantelope size hunk of dough, dust it, shape it and bake it. It will have a better texture, a better crust and aroma than when freshly made.
And just as the book instructs, never wash the dough containers between refills. It really speeds up the process.
After you get the book, you’ll see what I’m talking about. I keep two containers of different doughs in the frig. I try to wait at least a day, but 2 days is better, and 5 days later ROCKS!!!
My friend Kim just scored an extra frig for the garage for me – I’m going all out!
Mumble, mumble… it’s already in the oven… oh well! I’m going to have to do more …
Even though I bake most of my bread, I need to bake other different kinds of bread and the recipes on that book sound amazing. I just got the book the Bread Baker’s Apprentice and I can’t wait to start making some of those recipes. I agree with Charles that you don’t need a bread machine to get excited about bread, all you need is some simple recipe and great ingredients, and a loving wife that makes it for you LOL
I love this website! I’ve tried several of the breads including this one and this one is the only one that was a bit of a disappointment. Gonna try adding a bit of molasses and a little more rye.