Corn Rye Bread

I have been meaning to make a new bread with the rye flour I bought and decided to try Corn Rye Bread. This recipe was so delightful and fun, it instantly made my list of favourite breads.

Some notes, I didn't have vital wheat gluten or bread flour at hand, and used all-purpose. I also substituted honey for the sugar and doudlbed it. I also wondered if making a foil collar would do better than just a plain old cake pan and decided to try the easy route. I made this recipe twice and both times it came out perfect. Definely going to add it to my bread rotations. It tastes great the next day too!

The recipe is written without modifications and has optional loaf sizes (1lb or 1/5lb). It is meant for the bread machine, but it could be easily be done by hand if preferred.

I wonder how this would turn out done in muffin cups!

Corn Rye Bread

Yield: 1 loaf (1lb or 1.5lb)

1lb                      INGREDIENTS       1.5lb 

1 cup                  water                        1 1/2 cups

1 teaspoon          salt                           1 1/2 teaspoons

2 tablespoons     butter                        3 tablespoons

1/2 cup               cornmeal                   3/4 cup

1/4 cup               water                        6 tablespoons

1 tablespoon       sugar                       1 1/2 tablspoons

1 1/2 teaspoons  caraway seeds        2 1/4 teaspoons

1 tablspoon         vital wheat gluten    1 1/2 tablespoons

1 cup                   rye flour                   1 1/2 cups

1 cup                   bread flour               1 1/2 cups

2 teaspoons         yeast                       1 tablespoon

DIRECTIONS

Put first quantity of water, salt, and butter in a small saucepan and bring to a boil. Add cornmeal in a thin stream, stirring constantly. While mixture forms a paste and boils, reduce heat and allow to boil 1 minute longer. Remove fro heat and let cool.

Put cooled cornmeal mixture in bread pan with remaining ingredients in order suggesed by your bread machine instructions. Set for whole wheat, dough stage, and press start.

When dough is ready, punch it down on a lightly floured surface. Shape into a small round. This is a soft dough that will spread out if bake free form. Using foil that is folded into a long strip, make a collar about 7 - 8 inches in diameter for the small loaf, and 9-10 inches for the larger loaf. Put the dough round on a baking sheet that has been sprinkled with cornmeal and put the foil collar around it. Let rise until doubled in volume, about 1 hour. Bake in a preheated 375F oven until lightly browned, about 30 to 40 minutes.