KS Quotient
Easy: Fuss-free ingredients, all added before the first rise. No hand-shaping.
Excellent served along with many cheeses, smoked meats, and hearty stews, this full-bodied yet light-textured loaf tastes much like traditional caraway-seeded rye breads. However, since rye flour is often hard to find, whole wheat may be used in its place; most people won't notice the substitution. They are not likely to notice the beer in the recipe either. It simply adds a little extra yeasty-malty aroma and flavor.
Note that you can ready this bread in a large loaf pan or, for a round loaf, in a 9- to 10-inch ovenproof pot or casserole. The oblong loaf is easier to cut for sandwiches; the round has a more homespun look. Since the cocoa powder is added mainly to darken the bread color, it can be omitted, if desired.
Yield: 1 large round or rectangular loaf, 12 to 14 slices
3 cups (15 ounces) unbleached all-purpose white flour, plus more as needed
1 cup (5 ounces) rye flour or whole wheat flour
1 tablespoon caraway seeds, plus ½ tablespoon for garnish
1 tablespoon unsweetened cocoa powder, preferably Dutch-process, sifted after measuring, optional
Scant 2 teaspoons table salt
¾ teaspoon instant, fast-rising, or bread machine yeast
2/3 cup minus 1 tablespoon ice water, plus more if needed
2½ tablespoons molasses
1 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top
1 bottle (12 ounces) beer, well chilled
First Rise In a large bowl, thoroughly stir together the white flour, rye (or whole wheat) flour, 1 tablespoon caraway seeds, cocoa powder (if using), salt, and yeast. In another bowl or measuring cup, thoroughly whisk the water with the molasses and oil. Add the mixture and the beer to the bowl with the flour, vigorously stirring and scraping down the sides until the ingredients are thoroughly blended and the foaming subsides. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in enough more white flour to stiffen it slightly. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir the dough about halfway through.
Second Rise Vigorously stir the dough. If necessary, stir in enough more white flour to yield a very stiff consistency. Using an oiled rubber spatula, fold the dough in towards the center all the way around to bowl; this organizes the gluten for shaping the dough into a loaf. Invert the dough into an oiled 9 x 5-inch loaf pan or a 9- or 10-inch diameter (or similar) heavy ovenproof pot or flat-bottomed casserole. Brush or spray the top with oil. Smooth and press the dough into the pan using a well-oiled rubber spatula or your fingertips. Sprinkle the top with the remaining ½ tablespoon of caraway seeds. Press down to imbed. Cover the pan with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough doubles from the deflated size or extends just above the pan rim.
Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400°F. Using well-oiled kitchen shears or a serrated knife, cut a large x in the center top of the round loaf or a 5-inch long ¼-inch-deep slash down the center of the rectangular loaf.
Baking Reduce the heat to 375°F. Bake on the lower rack for 45 to 50 minutes, or until the top is well browned. Cover the top with foil. Bake for 20 to 25 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 204° to 207°F on an instant-read thermometer). When the loaf seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.
Serving and StoringThe loaf slices best when cool. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.
