Share:
Little Holden’s Dark Rye Bread
You’ll never catch Little Holden without his dark rye bread. This recipe is the only thing he learned in prep school, and it’s so sinfully delicious that it’s banned in Boston!
| Ingredients (Kitchen-Friendly) | Ingredients (Metric) | |
| Part 1 | ||
| 2 1/4 tsp yeast | 7 g yeast | |
| 1 c water | 240 ml water | |
| 1 Tbsp sugar | 15 g sugar | |
| 1 Tbsp butter | 14 g butter | |
| 2 c bread flour (see Tips) | 270 g bread flour (see Tips) | |
| Part 2 | ||
| 1 1/2 tsp salt | 11 g salt | |
| 1 Tbsp dill seeds (optional) | dill seeds (optional) | |
| 3/4 – 1 c all-purpose flour | 135 g all-purpose flour | |
| 5 Tbsp D.D. Williamson Caramel Color Powder Click here to buy |
50 g D.D. Williamson Caramel Color Powder Click here to buy |
|
| 3 Tbsp rye bread improver from King Arthur Flour’s Bakers’ Catalogue |
30 g rye bread improver from King Arthur Flour’s Bakers’ Catalogue |
Directions:
- Combine Part I ingredients.
- Let rest/rise for 45 minutes.
- Add Part II ingredients and mix for 1.5-2 minutes.
- Place in lightly greased bowl and let rise for 1 hour.
- Shape dough into a slightly flattened round loaf and cover. Let rise for an hour.
- Spritz loaf with water and bake for 40-50 minutes at 350°F. The internal temperature of the loaf should be about 200°F when the bread is done.
- Cool on a wire rack.
- Enjoy!
Tips:
- Rye Flour and bread flour can be interchanged. For a variety, dill seeds may be added or omitted.
- The D.D. Williamson Caramel Color Powder gives the bread its dark look; for a darker look, simply add more powder.
Serving Suggestion:
This recipe yields one large loaf. Tastes wonderful when served warm with butter.
This recipe originates from The Baking Sheet, a newsletter published by The Baker’s Catalogue. Both publications are registered trademarks of The Baker’s Catalogue, Inc. of The King Arthur Flour Company, P.O. Box 876, Norwich, Vermont 05055, USA.
