The Fresh Loaf

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Auburn Rye Bread - Cleveland in the '50's

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Monica's picture
Monica

Auburn Rye Bread - Cleveland in the '50's

Can anywone help me find a recipe for "Auburn Rye Bread?" Explainaton: Growing up in Cleveland my Mom whould come home from Eastern Market, and...a special stop at the Auburn Bakery for their signature rye. Before the groceries were unloaded us 5 kids ate the bread. It was a light rye, light to medium texture, round loaf, with a delicious flavor that has haunted me. Would anyone out there be able to help me find THIS recipe or one like it. All the rye I try are to heavey. Thanks. M

mikerail's picture
mikerail

 This is the Rye Bread you remember.

Makes 5 LOaVEs

Bake at 400 degrees

1 Qt. Water(cool)

2 oz. Yeast (fresh)

1 oz. Suger

1&1/4 oz carraway seed

3 oz. Molasses

3lb 2oz. High Gluten Flour (10 cups)

  1. Dissolve yeast, water and molasses together.
  2. Add the rest of ingrediants including Flour.
  3. Mix together for 7 minutes (2nd speed)
  4. Put in oil'd container cover with plastic wrap.
  5. Ferment for 45 to 60 minutes
  6. Hit dough with fingers if dough doesn't spring back punch dough.
  7. Let rest 15 minutes.
  8. Scale off at 1lb 3 0z. Loaves
  9. Round dough let rest another 15 minutes Make up bread into loaves.
  10. Let Proof until about double in size.Slash top of bread with knife
  11. Wash lightly with water Put in oven on corn meal Bake about 20-25 minutes.

enJOY

 

Monica's picture
Monica

Thanks so much for the recipe.  There is no mention of any rye flour, was that an error?  I want to try this as soon as possible but question "no rye."  M.

Drifty Baker's picture
Drifty Baker

Mikerail,

Where is the rye flour for this rye bread? 

 

mikerail's picture
mikerail

There isn't any rye flour in this bread.

holds99's picture
holds99

Monica,

I am not familiar with Auburn rye bread but I have made a number of different kinds of rye breads and, of the one's I have made, the rye bread in Rose Levy Beranbaum's book The Bread Bible ("Levy's" Real Jewish Rye Bread pg. 324) sounds close to what you're looking for.  It's a light rye (1 part rye flour to 3 parts bread flour) and she uses a pre-ferment which gives it a nice flavor.  This recipe delivers a nice light rye with good crust and a light interior/crumb. It can be made with or without caraway seeds, shaped into a boule or oval loaf.  She ruggests using a La Cloche bread baker, which I don't have, so I let it rise in oval willow baskets and placed my loaves (her recipe is for 1 loaf so I doubled the recipe) on a large sheet pan lined with parchment, sprinkled with semolina and they came out great.  However, there is a correction to her recipe (in her book), which is very important if you are scaling (weighing) your ingredients.  On page 326, "Flour Mixture" ingredients on the first line: Bread flour (under the heading "Measure") she indicates 2 1/4 cups (that's correct)  and next to it under the heading "Weight" she indicates 4.5 oz. This is an ERROR and should read 12.3 oz.  She published a correction on her site.  Anyway, I made 2 loaves and really found it to be an excellent light rye bread.  Check her recipe and see what you think.  If you decide to try and if you're scaling your ingredients don't forget the correction to bread flour "Weight".  Good luck'

holds99

sphealey's picture
sphealey

I would second the recommendation to try RLB's Jewish Rye recipe. It is fairly easy to make and tastes good. One hint: try making the dough in a breadmaker the first few times so you have the satisfaction of getting a good loaf before you tackle hand-kneading rye dough.

Once you have the basic recipe down, you can try:

  • Scaling it up somewhat. I use a factor of 1.2 to get a bigger loaf
  • Using different seeds, including celery, poppy, and (small amt!) cumin either partially or fully replacing the caraway
  • Instead of using packaged yeast for the preferment, around 9 PM mix the preferment only (not the blanket of flour Rose describes) with 20-30 grams of sourdough starter, cover tightly, and leave out on the counter overnight. The next morning mix, knead, and process per instructions.
  • The combination of the sourdough preferment and about 25% celery seed gives a very tasty, tangy crumb. I blast mine with high heat for the first 15 minutes to get a good crust too.

HTH

sPh

holds99's picture
holds99

HTH,

The bread machine is an excellent idea as well as your other suggestions.

holds99