As a special treat for the Easter table I made some Rye Caraway loaves, a.k.a. New York Rye. This is a very caraway-y bread so not for the faint of heart (or those who don’t particularly enjoy caraway). It is very tasty, in fact and great with smoked meats or fish. The recipe is from Keith Cohen’s Orwashers Artisan Bread: 100 Years of Techniques and Recipes.
550g white strong flour (83%)
227g Rye starter (Rye flour 17%, Water 26%)
320g water (73%)
12g salt (1.8%)
4.5g yeast (0.6%)
22g Caraway seeds (3.3%)
- Mix all ingredients and knead them for 10 min;
- Rest 2h;
- Shape and prove 6h or overnight in the fridge;
- Make 4-5 scores in the dough across the shorter width of the loaf, 2.5cm apart and 2.5cm from either side of the loaf;
- Bake 40min at 245C.