Rembrandt Rye
Makes two loaves
3 Tbsp cumin seeds, toasted (I use organic dark cumin seeds)
5 cups bread flour
1 ½ cups dark rye flour (I use Bob’s Red Mill)
1 Tbsp kosher salt
4 tsp active dry yeast
2 Tbsp cocoa nibs, ground in a spice grinder to coarse powder
Zest of one clementine
3 cups warm water
½ cup of your sourdough starter (or use 3 ½ cups total warm water)
2 Tbsp of your best honey
2 Tbsp oil for the rising bowl
1) Toast the cumin seeds in a non-stick skillet until they just begin to pop – set aside to cool slightly.
2) In a large measuring bowl, whisk three cups warm water with the ½ cup of your sourdough starter and then whisk in the honey.
3) In a standing mixer, using the paddle, mix together (on low) the two flours, the yeast, ground cocoa nibs, orange zest and the salt. Change to the dough hook and slowly pour in the liquid mixture. Let the mixer do its work for about 8-10 minutes. You will be tempted to add more flour – don’t.
4) Scrape the dough into an oiled (2 Tbsp oil) large bowl. Turn the dough so the entire surface is glistening with the oil. Cover with plastic wrap and let sit for about 45-60 minutes until the dough is doubled in size.
5) Punch down the dough. Cover again with plastic wrap and let rise until doubled again. This should take another 45 minutes.
6) Preheat your oven to 410 degrees.
7) Lightly oil two bread pans.
8) Punch down the dough and divide in half. Gently press each portion into a 7x12” rectangle and roll (using the short side at the top) into a loaf and then pinch the seams. Place each, seam side down, in the prepared pans. Dust the tops lightly with flour and cover with a clean kitchen towel until double again (about 30 minutes).
9) Remove the kitchen towel and slash the top about ¼” deep with a serrated knife. Place them in the oven and bake for 40 minutes. Remove from the oven, tip the loaves out of the pan and return the loaves to the oven for an additional five minutes.
10) Cool the loaves completely on wire racks.
HINT – When I place the loaves in the oven, I use the middle rack for the breads. On the lower rack, I place an 8” round cake pan filled with 5-6 ice cubes to keep the oven humid during the bake.
