Normandy Cider Rye Bread

I discovered a wonderful book that is literally a master class on the baking of rye breads. The book is called The Rye Baker by Stanley Ginsberg. Mr. Ginsberg offers not only techniques but a history of the grains along with over 70 classic recipes from all over the world. This bread journey  includes the chemistry of sours, soakers, sponges and scalds. If you are a baker and a bread lover you will want this book in home library. If you think you can’t make bread , I beg to differ. The recipe below was developed by Mr. Ginsberg for The Splendid Table and it’s incredibly easy to make with delicious results. There is very little active time in the preparation and the results are amazing. The aroma of fresh bread will delight you and then taking a slice of your homemade bread will be sheer heaven. I find if you wrap the bread well it will keep well for the next day and after that it’s the perfect slice of toast.

From by the bay wishing you delightful rye bread food memories!

Maryann

Note: I found better results with the bread rising by mixing first into a bowl the yeast, sugar and cider for approximately 15 minutes and then adding the remaining ingredients. Also, depending on the temperature of your kitchen you may need additional time for the dough to rise.

Normandy Cider Rye Bread

Makes Two Loaves

Recipe by Stanley Ginsburg author of The Rye Baker, Classic breads from Europe and America, as featured for The Splendid Table.

Ingredients

3 1/2 cups medium rye flour
1 1/2 cups all-purpose flour
2 cups hard cider, at room temperature
2 tsp salt
1 pkg (1/4 oz) instant yeast
2 1/2 tsp sugar

Directions

1. Combine all the ingredients in a mixer and use the dough hook to mix on low until the dough is evenly blended, 6-8 minutes. If mixing by hand, 10-12 minutes.

2. Cover the bowl and let the dough rise at room temperature until doubled in volume, about 1 hour.

3. Turn the dough onto a floured work surface, divide in two and shape each piece into a flattened ball. Place the loaves on a parchment lined sheet-pan, cover and let rise at room temperature until the surface shows cracks, about 1 hour.

4. Preheat the oven to 400°F, use a sharp knife to slash the loaves and bake until it thumps when tapped with a finger, 45-50 minutes. Transfer to a rack and cool thoroughly before slicing.

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