Serious Eats: Recipes

Rye Bread with Molasses and Caraway

[Photograph: Donna Currie]

I used a medium rye flour but you can use any rye you find. Because we probably won't be using the same rye flour, you may need to add more or less bread flour to get the dough to compensate.

The finished dough should be firm enough to hold its shape without sagging, but not so dense that it's difficult to knead.

The long overnight rest adds a lot of flavor to the bread, and molasses and caraway add even more. if you don't have caraway, leave it out.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.

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