Maybe it’s the Nordic influenced area where I grew up, Ballard in Seattle, but Rye bread and Salmon always seemed appropriate for celebrating the Solstice in June.
I love bread recipes that are foolproof and easy to make, like this one for rye bread. It is basically a bread made with some rye flour and cocoa and molasses added. It has the right amount of liquid and yeast to be able to raise in the refrigerator with minimal kneading.
- Heat the milk to lukewarm (about 95 degrees F). Whisk the yeast into the milk.
- Using the scale, measure flours, salt, cocoa powder, honey, molasses, butter and egg into the mixing bowl of a stand mixer. Add the milk mixture.
- Using the paddle attachment, mix on low speed for 2 minutes.
- Switch to the dough hook. Increase speed and mix on medium low for 4 minutes.
- Increase speed and mix on medium for 2 minutes.
- Knead the dough for 1 minute on a lightly oiled surface and form it into a ball.
- Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.
ON BAKING DAY
- Remove the dough from the refrigerator. Divide it in half. Shape it into two sandwich loaves. Place them in buttered loaf pans. Oil the top and cover lightly with plastic wrap. One can be put back into the refrigerator at this point to be baked on a different day.
- Let the dough rise for 2 hours or until it has a dome about an inch above the pan.
- Preheat the oven to 350 degrees F. Bake until golden brown, rotating once to ensure even browning. This should be about 40 to 50 minutes, or until internal temperature is about 185 degrees.
- Remove from the pan and cool on a rack. Wait until cool before slicing.