ASHKENAZIC RYE BREAD

ASHKENAZIC RYE BREAD

(Adapted from Gil Marks’ World “Kawrinbroyt”, p. 288)

2 tbsp. fennel seeds

2 cups water

3 tbsp. margarine

1 small onion, chopped

5 tsp. yeast

¼ to ⅓ cup brown sugar

¼ to ⅓ cup unsulfured molasses or dark corn syrup

1½ tbsp. kosher salt

2 cups stone ground dark rye flour

¼ cup bran

4 cups, more or less, all-purpose white flour

The night before: boil the water, add the fennel seeds, and soak overnight.

The following day:

Melt the margarine, add chopped onion, and caramelize.

Strain the water out of the fennel seeds. Remove ½ cup, heat to warm, add yeast, then 1 tsp. of the sugar, and let stand until foamy, about 5 minutes. Add the remaining fennel-water, measured, adding enough new water to make 1½ cups. Blend in the remaining sugar, molasses or corn syrup, salt, caramelized onions and margarine, drained fennel seeds, bran, and rye flour.

Add the white flour until the mixture holds together. Turn out onto a well-floured surface and knead, adding additional white flour—not too much—until the dough is sticky but kneadable. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1½ hours, or in the refrigerator overnight.

Sprinkle a large baking sheet with cornmeal or grease the baking sheet. Punch down the dough, knead briefly, and divide in half or into thirds. Shape into loaves or rounds and place on the prepared baking sheet. Cover loosely and let rise until double in bulk, about 1 hour.

Pre-heat oven to 350°. Glaze with cornstarch dissolved in water, or egg white. Bake until browned and hollow-sounding when tapped on the bottom, about 40 minutes. Transfer to wire rack to cool.

Quantity: Two large or three small loaves.