The Breads of Winter from Casa de Cuisine: Country Rye Bread

If you have ever had the pleasure of traveling to England, you have eaten this rye bread. If you are lucky enough to have a very good bakery in your city or town, you have eaten this rye bread. Fact is, it may very well be the most beloved rye bread in the world.

I absolutely love rye breads. I love their taste and their texture. I also love the aroma they give off while baking. A good rye bread, such as this one, also makes for one of the better sandwich breads as their dough is quite dense and can hold up with any type of ingredients you'd like to make a sandwich with. Of course it goes without saying that a toasted slice of rye bread with a dollop of butter and a smear of fruit preserves is a wonderful way to start your day.

From the kitchen of Casa de Cuisine to your winter kitchen, I hope you enjoy this classic bread from England.

Ingredients needed to make Country Rye Bread (makes 2 loaves):

• 4 ½ cup flour
• 1/3 cup brown sugar
• 1 Tbs. yeast
• 1 Tbs. caraway seeds
• 1 ½ tsp. salt
• 2 cups warm water
• 1 Tbs. corn oil
• 2 cups rye flour
• 1 egg white
• 1 Tbs. water

Steps:

1. In a large bowl whisk together 2 cups flour, sugar, yeast, caraway seeds and salt. Stir in the warm water and oil. Set bowl aside, cover and let sit 10 minutes for the yeast to proof (foam).
2. Stir in ½ cup flour to form a soft dough.
3. Stir in the remaining flour and rye flour to make a stiff dough.
4. Remove the dough to a floured surface and knead 10 minutes.
5. Place the dough back into the bowl, cover and let rise 1 hour.
6. Punch the dough down. Divide the dough in half and shape each half into a round loaf.
7. Place each loaf on a baking sheet and let rise 1 hour.
8. Pre-heat oven to 400.
9. In a small bowl whisk the egg white and water (this is an egg wash). Brush each loaf with the egg wash.
10. Place in oven and bake 40 minutes.
11. Remove from oven and let cool on a rack.

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