Rye Bread and Bad Jokes with Translations

Rye don’t you come over.    (rye = why)

I got a tad bit caraway  and now I have a lot of fresh-baked bread.  (caraway = carried away)

I just loaf a good rye bread.   (loaf = love)

These jokes are bad. At yeast, I’m done now. (yeast = least)

Rye Bread
Source: Artisan Bread in 5 minutes a day 
Printable Recipe

3C lukewarm water
1 1/2T instant yeast
1 1/2T salt
1 1/2T caraway seeds (+ more for sprinkling)
1C rye flour
5 1/2 AP flour
cornmeal
cornstarch

In a bowl, mix water, yeast, salt, and caraway seeds.  Mix in flours without kneading. Cover with a towel and allow to rest at room temp for 2 hours. Dough will be very wet.
Dush dough with a bit of flour. Remove 1/4 of the dough.  Dust with a bit more flour and shape into a ball. Elongate into an oval-shape.
Allow to rest on a cornmeal-dusted surface (or parchment paper) for about 45 minutes.
Preheat oven to 450 (if you are using a baking stone, preheat it too). Paint top of load with cornstarch wash. Sprinkle with caraway seeds. Make parallel cuts across the load using a sharp knife.
Bake  on baking sheet or preheated baking stone for 30 minutes. For a better crust, place a pan with 1C of water on the bottom shelf of oven just a few minutes before you start baking the bread. Leave this water-pan in the oven while you bake the bread. Why/how does this help? It’s called science and I’m not about to explain it here 🙂

To make cornstarch wash: Combine 1/2tsp cornstarch with a 1/2tsp water to form a paste. Add 1/2C water and whisk. Microwave for 60 seconds and brush the risen dough with this mixture (just prior to baking).

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