{"id":1758,"date":"2010-03-29T15:40:48","date_gmt":"2010-03-29T22:40:48","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=1758"},"modified":"2023-02-07T16:20:36","modified_gmt":"2023-02-07T22:20:36","slug":"my-favorite-rye-isnt-in-our-books-heres-how-to-slash-it-careful-its-sticky","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/03\/29\/my-favorite-rye-isnt-in-our-books-heres-how-to-slash-it-careful-its-sticky\/","title":{"rendered":"My favorite rye isn&#8217;t in our books&#8211;here&#8217;s how to slash it (careful, it&#8217;s sticky)"},"content":{"rendered":"<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/pB1oR6yEbKg\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>The rye flour available in supermarkets is delicious, but it&#8217;s whole-grain, and that&#8217;s not what I grew up with as a kid.\u00a0 Those rye breads from yesteryear were made from &#8220;medium&#8221; rye (bran and germ-depleted), and the result was lighter.\u00a0 <strong><a href=\"https:\/\/www.amazon.com\/gp\/product\/B001HTE5IQ?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B001HTE5IQ&quot;&gt;Bob's Red Mill Dark Rye Flour, 22-Ounce (Pack of 4)&lt;\/a&gt;&lt;img src=\" target=\"_blank\" rel=\"noopener\">Bob&#8217;s Red Mill<\/a><\/strong> and <a href=\"https:\/\/www.amazon.com\/gp\/product\/B001SB0AEQ?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B001SB0AEQ&quot;&gt;Hodgson Mills, Whole Grain Rye Flour, 2-Pound (6 Pack)&lt;\/a&gt;&lt;img src=\" target=\"_blank\" rel=\"noopener\"><strong>Hodgson Mills<\/strong><\/a> rye flours make great breads, but you have to go light with them to re-create what we used to get years ago.<\/p>\n<p>I figured that wasn&#8217;t what people were looking for in the books, so I went a little heavier in the recipes we published in <a href=\"https:\/\/www.amazon.com\/gp\/product\/1250018285\/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1250018285&amp;linkCode=as2&amp;tag=arbrinfimiada-20\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Artisan Bread in Five Minutes a Day<\/strong>, <\/a>and of course, with much more whole grain in <a href=\"http:\/\/amzn.to\/1NdVkgj\" target=\"_blank\" rel=\"noopener\"><strong>Healthy Bread in Five Minutes a Day<\/strong><\/a>.\u00a0 In this video, I&#8217;m talking about using relatively little of the Bob&#8217;s or the Hodgson product.\u00a0 Follow the recipe at our <a href=\"https:\/\/artisanbreadinfive.com\/2023\/01\/27\/11510\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Back to Basics post<\/strong>,<\/a> but substitute 1\/2 cup of rye flour (Bob&#8217;s or Hodgson Mills) for 1\/2 cup of unbleached all-purpose (in the book, the swap is for a full cup). Then, add 1 1\/2 tablespoons caraway seeds to the initial mix.\u00a0 Everything else is the same (in <a href=\"https:\/\/www.amazon.com\/gp\/product\/1250018285\/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1250018285&amp;linkCode=as2&amp;tag=arbrinfimiada-20&quot;&gt;The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking&lt;\/a&gt;&lt;img src=&quot;https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=1250018285&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;\" target=\"_blank\" rel=\"noopener\"><strong>Artisan Bread in Five<\/strong><\/a>, I used a whole cup of rye flour, and it&#8217;s also a great result&#8211; just different).<\/p>\n<p>To clarify a couple of things from the video:\u00a0 I said to turn and shape the loaf pulling around on three sides&#8211; I meant &#8220;on four sides;&#8221; turn the loaf in quadrants and pull the top around to the bottom to create a &#8220;cloak.&#8221;\u00a0 And of course, rest the loaf on on cornmeal or parchment, not on the board where you shaped it or you&#8217;d have to lift the fully proofed loaf, which isn&#8217;t a good idea.<\/p>\n<p>20 to 30 minutes before baking time, preheat a baking stone to 450 degrees F (230 degrees C), with a metal broiler tray on any other shelf that won&#8217;t interfere with rising bread (do not use glass for this purpose or it will shatter).\u00a0 Using a <a href=\"https:\/\/www.amazon.com\/Roscan-Wooden-Handle-Natural-Bristle\/dp\/B001E40C54?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>pastry brush<\/strong><\/a>, paint the loaf with water and sprinkle with more caraway seeds.<\/p>\n<p><strong>Slash at least 1\/2-inch deep with a <a href=\"https:\/\/tinyurl.com\/lmvk5q\" target=\"_blank\" rel=\"noopener noreferrer\">serrated bread knife<\/a><\/strong><strong>, making perpendicular, not angled cuts, as in the video. <\/strong> Slide loaf onto the baking stone and pour 1 cup of hot water into the broiler tray and close the oven door.\u00a0 Bake for about 30 minutes or until golden brown.<\/p>\n<p>Allow to cool before slicing, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The rye flour available in supermarkets is delicious, but it&#8217;s whole-grain, and that&#8217;s not what I grew up with as a kid.\u00a0 Those rye breads from yesteryear were made from &#8220;medium&#8221; rye (bran and germ-depleted), and the result was lighter.\u00a0 Bob&#8217;s Red Mill and Hodgson Mills rye flours make great breads, but you have to [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,152],"tags":[18,164,165],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - 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