This week has felt like a week of Mondays,
strung together. I interviewed a
worker on Misty Brook Farm on Sunday.
(Who was charming.) And the
co-owner of The Wine Bottega on Tuesday.
(Also incredibly charming.)
Did a ton of writing. (Please note: I am now out of charming
adjectives.) Worked all week, like
a regular human. And cursed at the
wind (the wind!) today because it was so cold.
What I really want right now is for someone
to do my dirty dishes, and pour me a glass of wine.
But that someone will have to be me
tonight. So I hope you’ll forgive
me if I'm curt. In
fact, this pretty much sums things up: winter rye boule. Because it’s (still) winter. But also
because it’s the variety of rye I bought from Misty Brook Farm. Which they grow themselves and mill at
their farmhouse, just down the road from their farm shop in Barre, MA.
Some winter rye, a little molasses, hint of
cocoa, and a bit of caraway seeds was all it took to transform everyday bread into a
dense and lovely loaf to chase out the end of winter. While many dark ryes rely on caramel coloring to get their
hue, this version uses the cocoa and molasses to impart a milk chocolate tint
that deepens as the bread bakes.
The recipe borrows from Jim Lahey’s no-knead
method of Sullivan Street Bakery in New York City. So you can mix it up the ingredients in a bowl on your
counter. And then clean the
dishes. Or do the laundry. Or—better yet—open a bottle of red.
Dark Winter Rye Boule
Ingredients:
2¼ cups bread flour, plus extra for dusting
¾ cup rye flour
½ tsp active dry yeast
1½ tsp kosher salt
1½ cups cold tap water
1 tbsp blackstrap molasses
1 tbsp plus 2 tsp unsweetened cocoa powder
cornmeal, for the bottom of the bread
2½ tsp whole caraway seeds, divided
Instructions:
In a large bowl, combine the flours, yeast,
and salt. (Start this process 15
to 22 hours before you plan to eat the bread.) Fill a measuring cup (or small bowl) with the water and
vigorously whisk the molasses and cocoa into the water until it turns dark
brown. Add the liquid to the flour
mixture and combine the ingredients using a rubber spatula until a sticky dough
forms (it will be wetter than standard bread dough), add more water, if needed.
Cover with plastic wrap and let rise 12 to
18 hours in a warm, undisturbed spot.
During this time, the dough will double in size and become puffy.
To start the
second rising of the dough, scatter a handful of cornmeal in the middle of a
clean kitchen towel. Add 2
teaspoons of caraway seeds to the dough and, with floured hands, take it out of
the bowl and gently stretch the dough by tucking the sides of the bread
together to meet at the bottom (if it is too sticky to handle, add a little
bread flour); continue this process until the seeds are fully incorporated and
the top is smooth. Shape into a
round ball.
Place the dough on the cornmeal, sprinkle
the top with the remaining ½ teaspoon of caraway, and cover with the sides of
the kitchen towel. Let the dough rest for 1 to 2 hours (until it rises
slightly). 30 minutes before you
plan to bake the bread, set the oven at 475 degrees and place a 4 or 5 quart
Dutch oven or roasting pan with a tight-fitting lid on the middle rack of your
oven. (Be sure your pan can
withstand the high heat and avoid pans with plastic parts.) Preheating the pan helps the dough
expand rapidly to produce a chewy interior and a crispy crust.
After 30 minutes, take the pan from the oven
and remove the lid. Gently place
the dough into the pan, cover it with the hot lid, and bake for 30 minutes. Uncover the bread and bake for another
15 to 30 minutes, until the top is golden brown and the bottom sounds hollow
when tapped. (If you are unsure,
the internal temperature of the bread should be 190 degrees.) Let cool fully on
a wire rack before slicing (1 to 2 hours).
Notes:
-I baked this bread in a BreadPot, which I
got for Christmas. I also found
some ceramic pots at T.J. Maxx which have worked well in the past.
-You can find Misty Brook at the Somerville Winter Farmers' Market on Saturdays.
