The Nourished Kitchen by Jennifer McGruther

Author:Jennifer McGruther [McGruther, Jennifer]
Language: eng
Format: epub, pdf
ISBN: 978-1-60774-469-6
Publisher: Ten Speed Press
Published: 2014-04-14T16:00:00+00:00

Bohemian Rye Bread

bohemian rye bread

The most striking notes of a classic rye bread are those not of the rye itself, but of caraway, a fragrant seed with an aroma reminiscent of cumin and anise. This recipe combines wheat flour with rye flour to lighten the loaf, but it remains blessedly dense, with a deep brown crumb and crispy crust speckled with caraway and coarse sea salt. Slice the bread thinly, slather it with mustard, and top it with cheese and salami. MAKES 1 LOAF

BREAD

1 cup whole milk

1 tablespoon lard, plus more for greasing

1 tablespoon blackstrap molasses

2 tablespoons caraway seeds

1½ teaspoons unrefined sea salt

1 cup proofed and bubbly sourdough starter

2 cups rye flour

2 cups bread flour, plus more for working the dough

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