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As rye breads go, this one is fairly light and soft, but it still has good rye flavor and would make a great sandwich bread.
When I saw the shaped dough in the 9x5 pan, I was a little skeptical that it would rise enough to fill the pan. It did manage to rise enough, but a slightly smaller bread pan would have been fine, too, letting the bread rise higher over the top of the pan. So, if you don't have a large bread pan, don't abandon the recipe.
I didn't use the egg glaze for this, but I think the shiny, darker brown crust would have been attractive. In general, I tend to avoid egg glazes, as breaking an egg just to glaze two loaves seems like a bit of a waste. If I did glaze the loaf, I would have sprinkled a few dill seeds on top.
What Worked: Dill and rye go together well, and this bread is no exception. The dill flavor wasn't strong, but it added a nice accent.
What Didn't: Most of the recipes mention beating the dough by hand or with the paddle of the stand mixer. It seems to be an omission, considering the next step mentions changing from paddle to bread hook.
Suggested Tweaks: I like caraway a lot - I'd add even more. I'd also be tempted to bake it as a free-form round.
Adapted from The Bread Bible by Beth Hensperger. Copyright © 1999. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved
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.