YUMMY RYE BREAD (bread machine version)
Did I really miss posting last week? So sorry Galley Peeps. Time does fly when moving in, unpacking, and nesting takes over one’s life. We are almost settled though…at least the main living areas of our little RED by the Sea. Boat parked outside, all nicely covered in her winter blanket, her veins flushed through with anti-freeze.
I found great recipe for you on allrecipes.com. I used my bread machine to keep this more on-the-boat-authentic but if you don’t have one you can try their traditional bread-making method by following the link. I didn’t change anything in the ingredients but I really like the versatility of our little machine with the dump-in-plug-and-go. Liquid goes in first, then all the dry stuff then two little wells made for the yeast and sugar. I bring it on the boat with us when space allows so Captain can have his regular bread fix and since I don’t have a traditional boat oven it does come in handy. Shore power required though so it has it’s limitations.
Well maybe I changed a couple of things. Whatever ‘sour pickles’ are I didn’t have any of their juice so I used what I had…brine from some spicy bean pickles that I save for pressure cooking my fave potatoes and beans (recipe here)…and the original recipe called for canola oil. I used olive oil instead. Other than that it was the same.
My first attempt was a huge disappointment…initially at least.
It was all sunk in the middle. Could have been that I used pizza yeast? It was all I had at the time. Or maybe it was all that kitchen dancing to Christmas tunes while I cooked. Whatever the reason I fully expected to pitch it in the garbage or the very least tear it up for bread pudding. That was until I sliced into it…
The texture was wonderful…all crispy on the outside and all chewy soft on the inside. Oh, and the flavour! Francois even said he liked it better that the rye bread we had been buying at a local bakery. Well if that’s not encouagement enough to try again then what is, I ask?
So I tried again with proper yeast and as difficult as it is for me this time of year, there was no raucous kitchen dancing (Bing Crosby’s White Christmas calmed me). Not as bad looking as the first time but still ugly. Maybe if I take a picture of it in a festive setting it will look pretty?
But again, the inner results were wonderful. And the aroma of freshly baked bread filled our little sea-side home…all 646 square feet of it. It brought back wonderful memories of my Mom’s bread making days. Her perfectly formed loaves just out of the oven. I was allowed to have the ‘heal’ …the end of the load…slathered with butter that melted into all the warmness. That’s when bread is at its best I think.
I will continue on, perfect looking or not. After all, don’t people say it’s what’s on the inside that counts?
Galley Kat Post Script
At a friend’s request, here is a version of this recipe that can be made in the Omnia stove top Oven. I added 3 tablespoons of a good quality cheese powder (Parmesan), combined all ingredients (omited the caraway seeds this time) and kneaded until smooth (very good exercise for my boat muscles), set aside in a warm place until doubled in volume. I then cut the dough into eight equal morsels, formed into balls and added to the Omnia baking pan. Set aside in a warm place until dough puffed up (about 20 minutes). Brushed each ball with butter, covered and set on the Omnia base plate on high for five minutes, reduced heat to medium low and continued to cook for 20-25 minutes until lightly browned.
This method worked surprisingly well and no electricity was sacrificed during the process….that is if you believe I was using my little boat galley alcohol stove. Use your imagination will you please?.
Predicably, the texture was not as nice as baking the traditional way or from the bread machine but they were tasty little rolls just the same….especially nice toasted.
- 2 cups bread flour
- 1 cup dark rye flour
- 3 tablespoons dry potato flakes
- 2 tablespoons caraway seeds
- 1½ tablespoons demerara sugar
- 2½ teaspoons instant yeast
- 1½ teaspoons sea salt
- 1 cup warm water
- ¼ cup olive oil
- ¼ cup pickle juice
- Add all the ingredients in the order according to your machine instructions.
- Mine call for liquids first.
- Blend all the dry ingredients together including salt and caraway seeds.
- Add on top of liquid.
- Make a couple of wells each side of the flours.
- In one add the yeast and the other the sugar.
- Plug in, close the lid and set to go.
- I chose light crust option.