New York Rye Bread (with photo)

[farfallina]

It has become one of my favorite bread recipes. I can say that it has also become the longest lasting bread among the ones I made. It was very tasty on the 4th day too. I couldn't continue my test since we finished it all on the 4th day:)

  


New York Rye Bread:

Ingredients:

280g water
10g honey
15g fresh yeast
250g rye flour
250g bread flour
5g salt
25g yogurt
1 tsp cumin seeds


Preparation

    * Warm water for 1 minute at 37ºC on Speed 1
    * Add honey and yeast. Mix for 4 seconds on Speed 4
    * Sift in flour. Add salt, yogurt and cumin. Knead for 4 minutes
    * Put it into a deep bowl, cover with plastic film and let it rise around 1.5 - 2 hours

    * Roll it and press the air out
    * Give it an oval shape

    * Press in the center with the palm of your hand as in the picture

    * Roll and transfer it onto an oven tray with seam side down

    * Cover with a damp cloth and let it rise for 1 hour
    * Make diagonal cuts on the top with a sharp knife

    * Bake in preheated oven at 220ºC for 35 minutes
    * Let it cool on the wire racks


Enjoy!

It's adapted with a few changes from the recipe titled as "Pane Segale di New York" in "Pane Fatto a Casa"


Photos: http://thermomixtarifdefterim.blogspot.com/2011/02/new-york-rye-bread.html


Note: Many forum users tried this bread with caraway seeds and noted that also caraway seeds work great.



  

[Katya]

Now that's one I'm definitely going to try Farfallina - one question though.   When you say "seam side down", does that mean the side that you have pressed with your hand is underneath?

Thanks

[achookwoman]

Farfallina,   what a good looking loaf,  and I'll bet it is tasty.  Will make.  Thanks for this.

[farfallina]

Yes Katya exactly  
Remember to roll it first though! First you press with your hand and then roll it. This is the side that remains underneath when you place in the tray
You can see in the pictures
Tell me if there are things to be cleared up  

Thanks achookwoman. I hope you enjoy it when you make it

[Katya]

I made this today and it's turned out really well.   Very easy to make.   If there's any left, I'll try and post a photo tomorrow

When I do it again, I may well use a bit less cumin seeds as I'm finding the cumin seeds are slightly overpowering the taste of the rye.   But other than that, even better than I thought it would be.

Thanks Farfallina for a wonderful recipe 

[cookie1]

I hope to make this when we go home. I might put caraway seeds in instead of cumin as I love them in rye bread.

[farfallina]

I am happy you enjoyed it
Thank you for the feedback 
Next time I'd like to try with anise seeds since I like the taste a lot 

[cookie1]

I made this today and it is lovely. I put it into a loaf tin but I think it would be better ,as farfallina has done, as a free form loaf.

[Katya]

I'm glad you liked it too Cookie.   I meant to post that the strong cumin taste went away after the first day or so and it ended up perfect.

Unfortunately I forgot to take a picture of mine, sorry folks. 

[JulieO]

oooh I wish rye flour was readily available here, i would have to send off for some as I haven't seen it in any of our supermarkets. 

[farfallina]

I am happy it worked out well girls 

JulieO I had difficulty to find rye flour as well
Thanks God my brother in law has a pasta fresca shop so he bought for me from his flour supplier 

[achookwoman]

Farfallina, this is a BEAUTIFUL loaf. Used Caraway seeds, (1/2  teaspoon ) as I have been wanting to make a rye loaf with these seeds.  Also used dry yeast as this is what I have. The Rye was dark rye and gave a lovely chewy texture to the crust.  Will certainly be making it again and hope others do also.  I just threw every thing in and kneaded for 4 mins.   Warm water of course.  Thank you for this recipe.

[farfallina]

I am glad you enjoyed it achookwoman 

[Katya]

I forgot to mention in my review that it makes superb toast..     

[cookie1]

That made me laugh Katya as my DH said he didn't like it for toast. I certainly didn't mind as I got to have the leftovers for lunch today.