The Cheese Board by Cheese Board Collective Staff

Author:Cheese Board Collective Staff [Staff, Cheese Board Collective]
Language: eng
Format: epub
ISBN: 978-0-307-81538-5
Publisher: Ten Speed Press
Published: 2012-11-05T16:00:00+00:00

RYE BREADS

Dark Rye

Light Rye

Pumpernickel

Marble Rye

Sourdough Beer Rye

Dark Rye

In 1968, a dense European rye loaf was given to the store by a young hippie couple with a baby. It was the perfect accompaniment to the cheese selection, and the clerks all loved it, so the couple was invited to bake this bread for sale in the shop. Thus, dark rye bread became the first bread to be sold at the store. These days we make it in-house. It is a dense, dark loaf with a graceful oval shape.

MAKES 2 LOAVES

Preparation time including rising and baking: 4¼ hours; active time: 45 minutes

1 tablespoon active dry yeast

¼ cup warm water

2½ cups whole-wheat flour

¾ cup medium or dark rye flour

2½ teaspoons kosher salt

1½ tablespoons caraway seeds (optional)

1 cup plus 2 tablespoons lukewarm water

1 tablespoon blackstrap or dark unsulfured molasses

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