Rye bread and Salmon always seemed appropriate for celebrating the Solstice in June.
Table of contents
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.
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 1 Tablespoon Red SAF instant yeast
- 425 grams Horizon whole or low-fat milk
- 700 grams Bread flour
- 100 grams Rye flour
- 1 Tablespoon Diamond Crystal kosher salt
- 3 Tablespoons Valrhona cocoa powder
- 2 Tablespoons honey
- 1 Tablespoon molasses
- 85 grams Horizon butter melted
- 1 large egg
Instructions
DOUGH
- 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.
Nutrition
WHY THIS RECIPE IS SUSTAINABLE:
Check out the chart on the blog post to see how food choices affect climate change. This recipe uses responsible brands and items that are lower on the chart and the production creates less greenhouse gas.
This is one of the breads we discovered while traveling and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.
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Photos by Tony Fitzgerald Photography