Free recipe: Monster rye

    FIRST OF ALL

Any recipe is a general guide line. There is no law (trust me) that says you are not allowed to change anything and nobody is going to call CSIS because you cut down on the salt, up the sugar or replace the cranberries with raisins.

So...don't be a slave to numbers. They are your guide. A very, very good friend of yours, just like letters - the text in your recipe. But they are not the law of the land so if you have any questions or concerns about anything in the world of baking, give me a shout and I will be happy to help you. Free of charge, of course.

Ok, you soak 200 gr multigrain mix (grains, seeds,dried fruits, nuts, whatever you have in the house) in boiling water (just enough to cover the mix) until it's soft and chewable (overnight). Then  you go to bed and get yourself a good night's sleep. Next morning...

...you throw all your grains in a bowl, add 400 gr wheat based sourdough, 10 gr of salt, 20 gr of oil and 375 gr of dark rye flour (you can always add more if needed but add too much from the beginning and you are screwed).

Now you start mixing while you watch "Happy Days" re-runs on TV. This dough is going to be fairly sticky so this is how you do it: Left hand (assuming you are a right-hander) holds onto the bowl while right hand does all the mixing in the bowl (unless you just can't handle sticky fingers and chose to you a mixer). That way, you always have one clean hand (your left one) if you need to get yourself a little more flour (see top of page) or need a sip of that nice cold Faxe beer in front of you.

Once your dough is mixed to maximum gluten elasticity, you split it into two loaves shape each of them into a log and roll it in dark rye flour and put it in a pound cake form with parchment paper in the bottom (it's called 'safe guarding yourself' when it's time to get them out).

Now you leave them to 'rise' which may take 2-24 hours depending on conditions and you want to make sure they doesn't dry out, so cover them with something or put them in a plastic bag that you leave open. Anything to ensure it doesn't dry out.

Once they're nearly twice their original size, you throw your pans with your rye bread onto your baking stone  in the oven which has been preheated to 400 F and you turn your oven down to 375 F and let them 'cremate' (bake) for 45 minutes. Then, out of oven, out of pan, onto cooling rack while you hit your local delicatessen for some cold-cuts and pick up a bottle of Riesling on your way back.

BON APETIT!

Please note that any reference relating to times or temperatures are approximate and estimates only, as ovens and circumstances are variables. I do not take any responsibility for the final result but will be more than happy to help you with free advice and guidance. 

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