Ingredients with Measurements:
- 1 pound rye flour
- 1/2 pound bread flour
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon caraway seeds
- 1 tablespoon instant yeast
- 1 1/2 cups warm water
- 1/2 pound bacon, cooked and crumbled
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the rye flour, bread flour, salt, sugar, caraway seeds, and instant yeast.
2. Add the warm water and mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 10 minutes until it becomes smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 400°F.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and shape it into a round loaf.
8. Place the loaf on the prepared baking sheet.
9. Sprinkle the crumbled bacon over the top of the loaf.
10. Bake the bread for 30-35 minutes until it is golden brown and sounds hollow when tapped on the bottom.
11. Remove the bread from the oven and let it cool on a wire rack.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes one loaf of bread, which serves 8-10 people.
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 47g
Protein: 10g
Sodium: 700mg
Substitutions for ingredients:
- Instead of rye flour, you can use whole wheat flour or all-purpose flour.
- Instead of caraway seeds, you can use fennel seeds or dill seeds.
- Instead of bacon, you can use ham or prosciutto.
Variations:
- Add grated cheese to the dough for a cheesy bacon bread.
- Add chopped onions or garlic to the dough for extra flavor.
- Use different types of bacon, such as maple or applewood smoked bacon.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as a turned-off oven with the light on.
- Use a sharp knife or razor blade to make a few slashes on the top of the dough before baking to allow it to expand.
- Let the bread cool completely before slicing to prevent it from becoming gummy.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and bake it in a 350°F oven for 10-15 minutes until warmed through.
Presentation ideas:
Serve the bread sliced on a wooden cutting board.
Garnishes:
Garnish the bread with fresh herbs, such as parsley or chives.
Pairings:
Serve the bread with soup or salad for a complete meal.
Suggested side dishes:
Serve the bread with a side of roasted vegetables or mashed potatoes.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the bread is not rising, make sure the yeast is fresh and the water is warm enough.
Food safety advice:
- Make sure the bacon is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and all surfaces that come into contact with raw dough or bacon to prevent cross-contamination.
Food history:
Rye bread is a traditional bread in many European countries, including Germany, Poland, and Russia.
Flavor profiles:
This bread has a hearty, nutty flavor from the rye flour and a savory, smoky flavor from the bacon.
Serving suggestions:
Serve the bread warm with butter or cream cheese.
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