9/22/09

20 BBA: Light Marbled Rye & a Patty Melt...

Light Marbled Rye Bread Patty Melt SandwichThis next bread for the BBA Challenge is a fun, pretty looking bread to make.

I had a devil of a time finding rye flour in my neighborhood.
I did find some at Harmons, but at $7 for 5 lbs, I was hesitant.





I finally found these rye berries at Good Earth, which is a great place to buy organic products and all sorts of whole grains.

I will definitely be shopping there again.

These were only $1 per pound.





I found that 1 cup of the rye berries yielded 7 oz. of flour.









PR says to use light rye flour, which is sifted twice to remove the bran and germ.

Huh?

Sift the flour?







After the first sift, this is what was left in my sieve.

I was stunned.

This is what contributes to the 'heaviness' in the bread....






I sifted the remaining flour again.


What?

Still more bran/germ?





What I had left was exactly 6 oz. of light rye flour, which was exactly what I needed for half the recipe.









This bread calls for molasses.

I am not a big fan of molasses, but it is the sweetener for this bread.








I added all the liquid the recipe called for, plus 2 T.

The dough quickly cleaned the sides of my bowl....too quickly, if you ask me.

I touched the dough.

It felt a little heavy and stiff.



I added up to 1/4 c. more water, a couple of tablespoons at a time and allowed the dough to knead for about 4 min.


What you want is a supple dough that is tacky, not sticky.






Place it in an oiled bowl and cover with plastic wrap.









Worked on the 'dark' rye, which is really light rye with caramel color in it.

Caramel color is really burnt sugar.

I use it in my Outback Bread, which some neighborhood kids have nicknamed 'chocolate bread.'





Put this in an oiled bowl with plastic wrap on top...









and 45 minutes later, my dough had definitely doubled!


Yowza!






Let's take a look at the 'dark' rye.


It has doubled as well.








I separated each batch into 4 equal piles and allowed them to rest comfortably for 10 minutes under some plastic wrap.

If you let your dough rest, it will be much easier to shape.










Rolled each ball into a 10x6 rectangle...









and stacked them, pressing down slightly to remove any air bubbles.








Tightly rolled the dough and pinched all the seams closed.


I pinched the ends closed too.






I put them into my 8x4 pans and noticed something strange.


They filled the entire pan.


My experience has taught me that this pan is tooooo small.

Sorry, PR, but an 8x4 is too small.




Now this Pampered Chef stoneware 9x5 pan feels just right.


It's got some room to expand and grow....








and grow, it did!

This was only 30 minutes later.









Time to put some egg wash on top for a shiny crust.







After an hour of cooling (yes, this IS necessary)

this is what I found.

"Cool!" said my 16 year old.

"How pretty!" said my mom. "Is there chocolate in it?"


My husband was so excited to make his fave sandwich, a patty melt.


I have NO idea what that is, so he showed me.

First, I made my homemade hamburger patties. This is a recipe that uses lean hamburger, yet still is juicy and flavorful.

A butter slice of rye is placed on a heated griddle.
Then a slice of Swiss cheese is added.






Add a pile of sauteed onions on top.












He thought sauteed sliced mushrooms sounded good, so those went on next.








Another buttered slice of rye goes on last.









Cook both sides until golden brown.








My husband just took one bite, closed his eyes and said absolutely nothing until every delicious bite was gone...

What is YOUR favorite rye sandwich?

20 comments:

  1. That's a beautiful loaf!

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  2. It's gorgeous!! Wow. GREAT job. Somehow, i missed that we were supposed to sift the flour. Hm. No wonder mine was coarse. *sheepish*

    Love the step by steps and that I got to see someone use the caramel coloring. It really makes a huge difference.

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  3. I loved loved loved this post! So cute, and I love the additional sandwich at the end! That is my kind of sandwich!

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  4. Wonderful rye loaf and yummy sandwich!

    My all-time favorite is pastrami and sauerkraut on rye.

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  5. That looks delicious. Thanks for your comments on Sweet Basil. I definitely wish I could make changes, but that's what you get when you don't know how to do it yourself. I have been planning on doing the labels since the start, but I just have never gotten around to it so my goal for the new design was to get it done within 2 weeks. HAHA Let's see if it happens!

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  6. I don't like most rye breads because they insist on adding caraway (blech) but homemade light rye sounds absolutely delicious. So does homemade pumpernickel. Mmmmm. I like grilled turkey and swiss on most any bread you'll put in front of me, though. LOL

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  7. Wow. Both the loaf and the sandwich look fabulous. =)

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  8. Thanks for the great comments!

    Carrian...good luck on the blog design...it took me for-e-ver to figure it out on my own...sigh. I love your new look~

    Oggi, sauerkraut and pastrami...now why didn't I think of that?! Thanks!

    Violet, I left out the caraway seeds on purpose...I will have to learn how to make a pumpernickel bread and put turkey and Swiss on it...

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  9. Your loaf turned out just GORGEOUS!! Congrats!!! I, too, had problems finding rye flour and ended up not being able to make it before I left for my trip. Your post has inspired me to make it the moment I get back, however! Kudos...

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  10. Another beautiful bread and great post, Frieda! Your bread looks wonderful. And my stomach literally started to rumble when I read about your patty melt.

    I am making this bread today or tomorrow. All my bread pans are 9x5, so I was concerned that the bread would be too skimpy. After looking at several other posts, where the bread overgrew the pans, I began to think I might be OK. Thanks for proving my theory for me!

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  11. Rueben, hands down favorite. But I usually substitute sourdough because I don't like the caraway. So this would probably work for me. Yum!

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  12. Wow! That is a very beautiful loaf of bread. The marbling is just gorgeous!

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  13. I am so envious of your color contrasts! What lovely bread Frieda. And your sandwich sounds so good right about now.

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  14. That loaf looks beautiful! Happy to read that you used caramel coloring, too, because I could find other posts where people used coffee, cocoa or carob only. Mine turned out great with the caramel coloring, I think.

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  15. That loaf looks beautiful! Happy to read that you used caramel coloring, too, because I could find other posts where people used coffee, cocoa or carob only. Mine turned out great with the caramel coloring, I think.

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  16. Looks great! I have to try this recipe :o)

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  17. Hmmm, my husband's favorite sandwich/burger. I will be making this soon, thanks for the great idea! Your instructions are great too!

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  18. Great looking loaf!! I could almost smell the aroma of that sandwich!!

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  19. Great bread! But ...um...couldn't find the actual recipe. Could you point me in the right direction?

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    Replies
    1. Ashley, this post is part of a group of bloggers who are baking all the breads in the book: The Bread Baker's Apprentice, by Peter Reinhart. We have permission from the author to blog the process, but the recipes are copyrighted and cannot be published. You can find the recipe in his book.

      Happy Baking!

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