Bernard Clayton’s Rye Bread
Submitted by brianjwood on March 24, 2004 at 6:15 am

DESCRIPTION
Bernard Clayton's Rye Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
It seems long and complicated, but the results are worth the effort. I've only made this twice, the second was much better than the first as my understanding improved!
Cheers, Brian
PAIN SEIGLE + RYE BREAD
[THREE l-POUND LOAVES]
There are several unusual things about this typically French loaf of rye bread. There are two starters. The first is boosted into life with a small portion (1 teaspoon) of yeast, which begets a larger starter or sponge, which, in turn, begets the dough. Unlike most other rye loaves, which get most of their flavour and colour from dark molasses or brown sugar (and even chocolate), there is no sugar in this recipe.
Fermentation is what rye flour does best - one whiff of the batter bubbling under the plastic wrap pulled over the bowl will tell you just how potent this brew is.
It is a pity that another of rye's characteristics is its stickiness, which often discourages the new home baker from preparing one of the truly fine loaves. Use a dough scraper as an extension of your hand to work and knead the dough in its early stages. Later, with your hands, keep a sprinkle of rye or white flour between the dough and the hands and work surface.
Caraway seeds are synonymous with rye bread to many, but not among the boulangers with whom I have talked in France. However, there is no reason a sprinkle of caraway seeds in the dough or across the crust could not be added if that is part of your rye flavour.
This is also the dough for a delicious rye roll studded with raisins, le benoiton. Directions for using a portion of this recipe for rolls follow on page 103.
INGREDIENTS Starter:
1 cup rye flour
1 teaspoon d ry yeast
1 cup warm water (105°115°)
Sponge:
All of the starter
1 1/4 cups warm water (105°-115°) 1 cup all-purpose flour 1 1/2 cups rye flour
Dough:
All of the sponge
1/2 cup warm water (105°-115°) 1 tablespoon salt
2 1/2 cups rye flour, approximately 1 cup all-purpose flour
Glaze:
1 egg yolk
1 tablespoon milk

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BAKING SHEET One baking sheet, greased or Teflon.
PREPARATION Starter: At least 12 hours before preparing, mix flour, yeast, and water in a small bowl, cover with plastic wrap, and put aside in an undisturbed place at room temperature (70-75°) for not less than 5 hours. More time, up to 24 to 36 hours, will give a slightly more fermented taste to final dough.
Sponge: Remove plastic wrap and stir down starter. Add warm water and all-purpose and rye flours. Blend well and re-cover bowl for minimum of 7 hours at room temperature (70°-75°). As for the starter, a long rising period is desirable if you like your rye tangy and flavourful.
Dough: On bake day, pour all of the sponge into a large bowl. Add warm water, salt, and 1 cup each rye and all-purpose flours. Stir to develop a heavy mass that will cling tenaciously to scraper or wooden spoon. Add the additional rye flour until it is a shaggy mass that can be turned out on the work surface.
KNEADING (approx 5 mins)A basic rye dough does not need the longer kneading that an all white dough demands. Use a dough scraper or putty knife to turn and knead dough through its earliest period. Throw down liberal sprinkles of flour if moisture breaks through the surface of the dough. Continue kneading and working the dough. It will gradually lose its stickiness and become soft and elastic. In a rush to overcome the stickiness, don't overload the dough with flour so that it becomes so heavy and dense it defeats the leavening effect of the yeast. But don't skimp on flour so that the dough is slack and cannot hold its shape on the baking sheet.
FIRST RISING (about 40 mins)Place the dough in a greased bowl, cover tightly with plastic wrap, and leave at room temperature (70°-75°).
SHAPING Uncover bowl and punch down dough. Turn onto a flour-dusted work surface and knead for a moment or two to press out the bubbles.
(Rye breads take several forms in France. Monsieur Bichet favoured eight cuts with a razor radiating from the top of a round loaf. In the oven, the bread expanded beautifully along these lines. He also circled the top third of a raised round loaf with a razor cut that gave an attractive accent to its roundness. )
Divide the dough, which will weigh about 3 pounds, into 3 pieces. (See instructions on les benoitons, page 103, if you want to put aside a portion of this dough for raisin rolls) Shape each of the 3 pieces into a round ball, pulling down with cupped hands to keep the surface of the dough taut.

SECOND RISING 9about 25 mins)Place each loaf on the baking sheet and cover with wax paper. Put in an undisturbed place at room temperature (70-75°).
BAKING 400 degrees F; 45 minutes
Uncover loaves. For star effect, make 8 radiating cuts about 1/4 inch deep from the top of the raised loaf down the sides to within an inch of the baking sheet.
The other design is created by cutting a circle around the top of the round loaf with a razor blade-about 1/4 inch deep.
Brush loaves with egg-milk glaze and place in oven.
Midway through baking period turn the baking sheet around so that the loaves are exposed equally to temperature variations in the oven.
Bread is done when the bottom crust sounds hollow when tapped with the forefinger.
FINAL STEP Place on metal rack to cool. Freezes well. Sliced, it makes a fine sandwich companion with ham, beef, or cheese. Goes well with soups, too.

• This topic was modified 8 years, 4 months ago by rottiedogs.