Rye Bread - Revision history

Dlk: /* Source */

2019-12-31T13:33:29Z

Source

2012-10-22T18:13:07Z

Shaping a Rye Loaf

2012-10-22T18:11:27Z

Shaping a Rye Loaf

2012-10-22T18:09:26Z

Shaping a Rye Loaf

2012-10-22T18:07:46Z

Shaping a Rye Loaf

2012-10-22T18:04:04Z

Shaping a Rye Loaf

2012-10-22T18:03:03Z

Shaping a Rye Loaf

2012-10-22T17:57:54Z

2012-10-22T17:41:05Z

2012-10-22T17:39:23Z

@@ Line 64: / Line 64: @@
 ===Shaping a Rye Loaf===
-#Press dough into 9- x 12-inch rectangle, then roll dough into a 12-inch log.[[image:Ryebread1.jpg|right]]
+#Press dough into 9- x 12-inch rectangle, then roll dough into a 12-inch log.<p>[[image:Ryebread1.jpg]]</p>
-#With seam of the dough facing up, pinch the seam together with your fingertips.[[image:Ryebread2.jpg|right]]
+#With seam of the dough facing up, pinch the seam together with your fingertips.<p>[[image:Ryebread2.jpg]]</p>
-#Rotate the dough seam-side down, then seal the ends by tucking the dough into the loaf.[[image:Ryebread3.jpg|right]]
+#Rotate the dough seam-side down, then seal the ends by tucking the dough into the loaf.<p>[[image:Ryebread3.jpg]]</p>
-#Right before baking, slash the dough with a serrated knife or a single edge razor blade 6 or 7 times.[[image:Ryebread4.jpg|right]]
+#Right before baking, slash the dough with a serrated knife or a single edge razor blade 6 or 7 times.<p>[[image:Ryebread4.jpg]]</p>
 ==Yield==

@@ Line 65: / Line 65: @@
 #Press dough into 9- x 12-inch rectangle, then roll dough into a 12-inch log.[[image:Ryebread1.jpg|right]]
-#With seam of the dough facing up, pinch the seam together with your fingertips.[[image:Ryebread2.jpg]]
+#With seam of the dough facing up, pinch the seam together with your fingertips.[[image:Ryebread2.jpg|right]]
-#Rotate the dough seam-side down, then seal the ends by tucking the dough into the loaf.[[image:Ryebread3.jpg]]
+#Rotate the dough seam-side down, then seal the ends by tucking the dough into the loaf.[[image:Ryebread3.jpg|right]]
-#Right before baking, slash the dough with a serrated knife or a single edge razor blade 6 or 7 times.[[image:Ryebread4.jpg]]
+#Right before baking, slash the dough with a serrated knife or a single edge razor blade 6 or 7 times.[[image:Ryebread4.jpg|right]]
 ==Yield==

@@ Line 64: / Line 64: @@
 ===Shaping a Rye Loaf===
-#Press dough into 9- x 12-inch rectangle, then roll dough into a 12-inch log.[[image:Ryebread1.jpg]]
+#Press dough into 9- x 12-inch rectangle, then roll dough into a 12-inch log.[[image:Ryebread1.jpg|right]]
-#With seam of the dough facing up, pinch the seam together with your fingertips.
+#With seam of the dough facing up, pinch the seam together with your fingertips.[[image:Ryebread2.jpg]]
-#Rotate the dough seam-side down, then seal the ends by tucking the dough into the loaf.
+#Rotate the dough seam-side down, then seal the ends by tucking the dough into the loaf.[[image:Ryebread3.jpg]]
-#Right before baking, slash the dough with a serrated knife or a single edge razor blade 6 or 7 times.
+#Right before baking, slash the dough with a serrated knife or a single edge razor blade 6 or 7 times.[[image:Ryebread4.jpg]]
 ==Yield==

@@ Line 64: / Line 64: @@
 ===Shaping a Rye Loaf===
-#Press dough into 9- x 12-inch rectangle, then roll dough into a 12-inch log.[[image:images/Ryebread1.jpg]]
+#Press dough into 9- x 12-inch rectangle, then roll dough into a 12-inch log.[[image:Ryebread1.jpg]]
 #With seam of the dough facing up, pinch the seam together with your fingertips.
 #Rotate the dough seam-side down, then seal the ends by tucking the dough into the loaf.

@@ Line 10: / Line 10: @@
 |cup rye flakes (optional)
 |-
-|align="right"|2 &frac34;
+|align="right"|2&frac34;
 |cups water
 |-
-|align="right"|1 &frac12;
+|align="right"|1&frac12;
 |teaspoons dry active yeast
 |-
@@ Line 25: / Line 25: @@
 Rye Bread:
 {|
-|align="right"|1 &frac12;
+|align="right"|1&frac12;
 |cups unbleached all-purpose flour or bread flour
 |-
-|align="right"|3 &frac12;
+|align="right"|3&frac12;
 |align="right"|cups rye flour, such as Pillsbury medium rye or King Arthur light rye
 |-

@@ Line 77: / Line 77: @@
 Cook's Illustrated: http://www.cooksillustrated.com/recipes/detail.asp?docid=5416
-----
+=Rye Bread #2=
-tbsp honey
+For Step 1:
-<br />2 tbsp molasses
+{|
-<br />1 tsp salt
+|align="right"|2
-<br />1 tbsp butter
+|tbsp honey
-<br />1 tbsp caraway seed
+|-
-<br />&frac12; cup boiling water
+|align="right"|2
+|tbsp molasses
-&frac14; tsp active dry yeast (1 package = 2&frac14; tsp)
+|-
-<br />&frac12; cup hot water (105&deg; to 115&deg;)
+|align="right"|1
+|tsp salt
-cup rye flour
+|-
-<br />1&frac34; cups all-purpose flour
+|align="right"|1
 #Combine first group of ingredients and stir until honey, molasses and butter all dissolve.  Set aside to cool to lukewarm.