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Thursday, January 7, 2016

Rye Cider Bread



Sometimes mistakes work out. This recipe started as a rye beer bread but I wanted to use up some icky dry hard cider that ended up in my fridge. Because rye has little gluten, I had planned to use bread flour. But, the brain didn't engage and I used white whole wheat flour. Hmm, this might now work out so well. Quickly added some gluten and hoped for the best. Well, I'll be! It came out pretty darn good!


This bread is good for sandwiches and great with cheese and charcuterie. The rye and whole wheat is earthy while the cider adds a touch of fruity sweetness.

Rye Cider Bread
(makes one 1 ½ pound loaf)

1 ⅛ cup dry hard cider
2 Tablespoons oil
1 teaspoon sugar
½ teaspoon salt
¾ cup rye flour
½ cup rolled rye flakes
1 ¾ cups white whole wheat flour
2 Tablespoons gluten
1 teaspoon instant dry yeast*
bread flour
cooking spray or oil
cornmeal

Warm cider to 100°F. Combine all ingredients in bowl of a stand mixer fitted with the mixer blade. Mix for 8 minutes. If after 5 minutes, the dough looks really wet - sticking to the sides of the bowl - add 1-2 Tablespoons of bread flour. Cover with a towel and let rest for 5 minutes. Switch to the dough hook and knead for 8 minutes. Grease a large bowl. Put the dough in the bowl and roll around to cover with oil. Cover with a towel and allow to rise until 3x original bulk. Punch down. Form into a boule. Place on a baking sheet sprinkled with a little cornmeal. Cover with a towel and let rise until double in size.

Preheat the oven to 375°F. Slash the top like a tic-tac-toe game. Bake for 55-60 minutes, until internal temperature reaches 190°F. Allow to cool completely before slicing. It's slightly gummy when warm from the oven but once it cools, the texture is much better.

*Increase yeast to 1½ teaspoons at sea level.

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