Comments on: Classic Rye Bread with Caraway Seeds

By: michele

michele — Tue, 29 Mar 2011 04:09:46 +0000

I modified this into a no-knead (sorry, ruhlman, I know you disapprove…) and it came out great. I had never made rye bread before because so many bread bakers claim one needs a stand mixer to handle a rye dough, and I must rely on a Cuisinart food processer or my hands…. The rye in Lahey’s book doesn’t look “rye enough”, i.e., it’s more artisan than the Jewish rye my family longs for in the CA desert. I will double the amount of caraway next time, plus sprinkle some more on top. But no-kneaders rejoice, you can get a good rye, too!

By: Chocolate Bread | Bread Wise

Chocolate Bread | Bread Wise — Mon, 28 Mar 2011 18:25:41 +0000

[...] a recipe that calls for yeast into a recipe that would work with my sourdough starter. I used a recipe by Michael Ruhlman, who has been baking bread in earnest since the New Year. I ignored his instruction to, if using a [...]

By: Miquela

Miquela — Thu, 24 Mar 2011 22:37:12 +0000

I am completely late in the game here, but are there any suggestions or tips for a high-altitude, arid climate? Or should I just stick with my crap-shoot method and hope for the best? My white breads come out fine with most recipes, but for some reason anytime another grain is added…lead bread. I suppose it could just be the maker, right?

By: Corned Beef | Foodie Lawyer

Corned Beef | Foodie Lawyer — Tue, 15 Mar 2011 14:51:37 +0000

[...] sandwich. I planned ahead and baked a loaf of sourdough rye bread, adapted from Ruhlman’s recipe. Add the corned beef, some sauerkruat, swiss cheese and thousand island dressing, and you have [...]

By: Corning a Tongue | Smoke Cure Pickle Brew

Corning a Tongue | Smoke Cure Pickle Brew — Mon, 07 Mar 2011 01:56:47 +0000

[...] on this thing. That, and a little of Hank’s Mustard, some of my sauerkraut, and perhaps some homemade rye bread next weekend, and I think we’ll have the makings of a pretty great [...]

By: Mutant Rye Bread | LivingSmall

Mutant Rye Bread | LivingSmall — Thu, 03 Mar 2011 23:55:22 +0000

[...] couple of weeks ago I took a stab at the Classic Rye Bread recipe that Michael Ruhlman ran on his site. My beloved likes rye bread, and had asked for a sandwich [...]

By: Sandra McKenzie

Sandra McKenzie — Sun, 06 Feb 2011 19:54:48 +0000

I’m late to the conversation, but have gotten obsessed with baking the perfect rye bread. I came close this week, using a Peter Reinhardt recipe that calls for a mother starter (same as a sourdough?) and slightly more than 50% rye flour. The taste was superb, but the loaf slumped badly. I’m prepared to try again, this time using some vital wheat gluten to see if that helps with the rise. Any thoughts? Should I also be adding diastolic malt? (not easy to come by, I’ve discovered)

By: Carolyn Binder

Carolyn Binder — Thu, 03 Feb 2011 21:22:03 +0000

This is in my oven right now and smells fantastic. Cannot wait to try it!

By: bardeeb

bardeeb — Thu, 03 Feb 2011 01:19:36 +0000

Nice bread, but you could it by using more water and changing the kneading method. Additional water helps the starch gelatinization, and a lighter kneading will reduce oxidation and flavor degradation.

(1) Use 15 oz of water, and, because of that, a tad more salt
(2) Mix all ingredients except salt and yeast and let rest for half hour. Mix in yeast in salt and knead for about 1 minute, not 10 minutes. The dough will have decent, but not silky smooth, gluten structure. Let proof.
(3) Do four or so stretch and folds in the bowl at 1 hr into the fermentation process.
(4) Finish the proofing and the rest of the recipe as directed.

By: Bread Baking Basics App For iPad | Michael Ruhlman

Bread Baking Basics App For iPad | Michael Ruhlman — Wed, 02 Feb 2011 14:54:50 +0000

[...] A Rye Sandwich Bread recipe, generated by the app This entry was posted in Bread, Bread App and tagged bread, Bread Baking App, Multigrain Bread, rye bread, Sourdough. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL. « Homemade Bagels Are a Breeze! Comments [...]

By: Kimberly Taylor

Kimberly Taylor — Wed, 26 Jan 2011 03:08:01 +0000

As I am on a bit of a bread-kick these days, I am thrilled to see your posts on such a wide variety of loaves.
Can’t wait to try this one~

By: David Barber

David Barber — Fri, 21 Jan 2011 02:24:15 +0000

Thanks–so simple, but shocking now in hindsight how many restaurant Reubens I’ve had with the sauce and cheese on the same side (and a soggy piece on the bottom). Made a great Reuben with my homemade corned beef, rye bread, kraut and Russian dressing. I guess making my own cheese would complete it, but…

By: picklejuice

picklejuice — Wed, 19 Jan 2011 18:54:33 +0000

i made this loaf the other day. oh, it’s delicious! i can’t stop making tuna melts with lots of extra sharp cheddar. it does go stale quick but as long as its toasted and slathered with butter or cheese, i don’t mind.

By: Pam D

Pam D — Mon, 17 Jan 2011 22:04:13 +0000

As a newbie in the bread making department, I thank you for this tip. I like kneading the dough, but thought I had to use a mixer when the dough is too sticky.

By: Jeni

Jeni — Mon, 17 Jan 2011 18:14:06 +0000

I made the bread yesterday also. I can’t seem to do that window pane test on this bread at all, maybe because it is so grainy~ it is delicious nonetheless.

does any of you have any tips on keeping bread fresh? mine always dries out on the 3rd day and we end up with tons of crutons..

By: Caroline

Caroline — Mon, 17 Jan 2011 03:13:57 +0000

I have that problem too and I stopped worrying about it since the bread always turns out great!

By: Beth

Beth — Sun, 16 Jan 2011 19:39:55 +0000

I have a question about kneading until you can pull a piece until transparent. I can’t get my doughs to do this. Am I kneading too long? Too short? It just tears. In Ratio you mention kneading for 10 minutes on your mixer- what speed? I have tried 10 minutes on medium-low speed (on a Kitchen-Aid mixer) and 10 minutes by hand, and each method ends in same results. No transparent window. I use half whole wheat and half bread flour….could that affect it? Should I stop worrying about it since the bread turns out tasty anyway?

By: Steve

Steve — Sat, 15 Jan 2011 22:35:15 +0000

I just made a regular boule using the dutch oven method. The bread turned out great except that the bottom was burnt crisp! (Easily trimmed off.) How can I avoid this?

By: DebbieQ

DebbieQ — Wed, 12 Jan 2011 12:15:34 +0000

Oh I want to make this. And curse Cleveland weather where it is snowing like crazy and I can’t get out for any rye flour. Tomorrow maybe?

By: ruhlman

ruhlman — Tue, 11 Jan 2011 16:22:03 +0000

i’ll bet it will work fine with a ww starter