I baked a new recipe on Friday: Raisin Rye Bread. It originally appeared in Food and Wine in December 2007, but I printed it from the internet in April 2017, so it was in my pile of recipes to try. The recipe is by Lionel Vatinet, and the headnote says that he developed it "to satisfy his Eastern European customers.
I replaced the AP flour with Bob's Red Mill Artisan Bread flour and used Bob's dark rye flour. I reduced the salt from 1 1/4 to ¾ tsp., added 2 Tbs. milk powder, and added 2 Tbs. avocado oil, since breads without any fat do not last well. I also added a scant cup of walnuts. The recipe specifies a 9-inch enameled cast iron casserole. I used the bread bowl I bought from King Arthur some years ago, which is ideal for 3 ½ cups of flour recipes. As always, I greased it and sprinkled it with farina.
I did the mixing in the bread machine. It was a very sticky dough. The first rise took just an hour rather than ninety minutes, but that is not unusual. The loaf baked at 450 F. I let it go the 35 minutes specified, and that was a mistake. I should have checked it 5 minutes earlier, so it is darker on top than I would like, and the internal temperature was 211 F rather than 200 F. It's cooling on the rack. I plan to have a slice or two for breakfast tomorrow with cream cheese on it.
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