So, I got a little bit of an early start for “Break Week” for the bake-a-long and made up a dough after class last night, whipped up a loaf of Malt & Rye Artisan Bread this morning. Full disclosure: I actually had a craving for a pastrami on rye type sandwich last week already so I made a Turkey on Malted Rye with Asian Slaw and Russian Dressing. Not prefect but it’s wat I had in the house. The bread was great though. It could have been a little lighter, but whole wheat and rye aren’t exactly light to start out with.The additionl of the beer gave it a nice, malty boost.
Ingredients
2 cups whole wheat flour, plus more for shaping
1 1/2 cups rye flour
1 teaspoon sugar
2 teaspoons kosher salt
2 1/4 teaspoon active dry yeast
1 tablespoon olive oil
1 cup warm water, about 110 to 115F
1 1/2 cups malty beer, room temperature
Directions
In a large bowl, whisk flour, sugar, salt and yeast until well mixed. Pour in warm water, beer and olive oil and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
Cover bowl tightly with plastic wrap and set in the fridge for 6 to 12 hours until dough rises, bubbles and flattens on top. You can also leave it on the counter, if the kitchen is cool. If you refrigerate overnight, then bring up to room temperature before proceeding.
Heat oven to 450fF. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Slash the boule once or twice on the top. Cover Dutch oven and return to oven. Bake bread 45 minutes covered, then another 15 to 20 minutes uncovered until dough is baked through and golden brown on top. Cool before slicing.
