![]() To clarify a couple of things from the video: I said to turn and shape the loaf pulling around on three sides– I meant “on four sides ” turn the loaf in quadrants and pull the top around to the bottom to create a “cloak.” And of course, rest the loaf on on cornmeal or parchment, not on the board where you shaped it or you’d have to lift the fully proofed loaf, which isn’t a good idea. ![]() If you go for a full cup of rye you may need a little more water–2 to 4 tablespoons. Really, no other changes are needed, except for adding 1.5 tablespoons of caraway seeds (if you like them–to me, it’s not rye bread without them). Swapping a cup of rye flour (4 1/4 ounce / 120 grams) is about right, though sometimes I prefer a little less–half that. All you need to do is swap in rye flour for some of the white. You can play with this recipe just by starting with the Master Recipe for a white country loaf that I put up on the site last week. All rye breads need some wheat flour in order to properly rise, because rye is low in air-trapping gluten, so the real question comes down to the ratio of rye to white all-purpose flour. Seven days is perfect but you can use it for up to fourteen with a dough this wet (stored dough is the basis of this method). And while two of my books include a true sourdough recipe that you can make from rye ( see this link if you want to go that route), in general, I simply let a batch of part-rye dough age long enough for the sourdough flavor to develop right in the batch itself. Why? It’s too complicated (and for commercial bakeries, expensive) to create the rye sour that defines the taste of this loaf. It continues to be very hard to find–pretty much anywhere in the US. This is the New York-style rye bread that got me interested in baking bread when I left New York for Minneapolis in 1987. Bain taitneamh as do bhéil! Hearty appetite (I think). Some would have used green food coloring, I suppose. One little disclosure-the broccoli doesn’t make it all that deeply green, as you can see. Turns out four-leaf clovers aren’t especially Irish, but they’re very lucky! Sprinkled with cheese, these cheddar buns make a lovely and healthy accompaniment to corned beef and cabbage. But there is a broccoli & cheddar bun recipe in Healthy Bread in Five Minutes a Day. But brown bread’s not particularly festive (or green!), and I don’t have a recipe for classic Irish soda bread, which is made without yeast (for that, I rely on James Beard’s recipe in Beard on Bread-the first bread I ever made). It’s been many years since I was in Ireland, but I remember swooning over the fresh, wild salmon, buttered potatoes (of course), and the moist and flavorful brown bread. ![]() Patrick’s Day, and I hope that’s true, because I loved my trip to Ireland-the music, the literature, the Guinness Stout, and yes, the food. ![]() But this bread, which doesn’t care what kind of stovetop you use, is fast and delicious, and stovetop cooking doesn’t heat up your kitchen like an oven, so it’s a great choice for the upcoming warm weather (someday soon, fingers crossed, even here in Minnesota). Melissa Clark had a great article on this last year if you’re interested in learning more. Induction is nothing like traditional radiant electric stovetops - it’s actually better than gas, by a lot, despite persuasive advertising from the gas industry, since the 1930s which brought us the wacky expression, “Now you’re cookin’ with gas!” I was a gas diehard … until I tried induction at a friend’s house. This is part of the electric transition that is probably in all our futures and that my family has started trying to make. It’s instant-on, rapidly responsive, and very, very stingy with energy and carbon emissions. I’ve done it on gas, electric, and induction stovetops, but I’m going to put in a brief plug for induction, because I recently got one, and I’m in love with it. ” For those of us who don’t have a tandoor at home, we can still make chewy, fragrant flatbreads in a skillet, right on the stovetop. My version is from page 260 of “The New Artisan Bread in Five …. In all my books, I call this fast and delicious flatbread “naan,” which is a specialty from India, but truth be told, it isn’t really naan, because the authentic article is made in a massive ceramic oven (“tandoor”), and the flatbreads are slapped onto the sides of its huge bowl-shaped surface and cooked over charcoal.
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