New York Rye Bread
What I love about rye breads is the huge variety you get from different parts of the world – there are dark spicy loves from Easter Europe that remind me of my childhood, there are wholesome German breads tightly packed with grans, there are crusty French loaves full of flavour and there is the famous Pastrami on Rye sandwiches that you can find in New York. I’ve developed this recipe for a bread class I ran a few years back, taking a bit from all different cultures to create a dark bread, full of flavour and yes with a light crumb that can be eaten as it is or toasted for a crispier finish. New York Rye Bread 150 ml water 150 ml orange juice 1 tsp (10g) molasses 100g rye starter (100% hydration) 150g dark rye flour 220g white bread flour 30g roasted barley malt flour 1 tsp (10g) salt 1 ½ tsp fennel seeds ½ tsp ground cumin ½ tsp ground coriander - - This is the mix of spices I love, but feel free to adjust the quantities Whole coriander seeds for coa