Monday, February 18, 2013

Sour Cream Rye Bread

Oh baby oh baby ... Sour Cream Rye bread:

3/4 cup water
2 1/2 tablespoons balsamic vinegar
7/8 cup sour cream
3 tablespoons honey
3tablespoons melted butter
2 1/2 cups bread flour
1 1/2 cups dark rye flour
1 1/2 tablespoons instant potato flakes
1 tablespoon plus 2 teaspoons gluten
1 tablespoon plus 1 teaspoon caraway seeds
1 1/2 teaspoons ground coriander seeds
2 teaspoons salt
2 1/2 teaspoons bread machine yeast

We used light rye flour in place of dark, and whole fennel seeds in place of the ground coriander.

Place all ingredients in the pan according to the machine manufacturer's basic instructions. Set crust on medium, and use the Basic or Whole Wheat cycle. The dough ball will be well shaped, but tacky, and will spread like a puddle during the risings.

The bread is very delicate, like cake, so be very careful in removing it from the pan. Next loaf, we're going to let it cool a bit before removing it.

This bread is, like, wowsers! Possibly the best one yet. It's on page 139 of "The Bread Lover's Bread Machine Cookbook."