Dakota Norwegian Rye
I baked this bread last night. It is beautiful.
From a new (2016!) book of Stanley Ginsberg: "This bread is yet another example of how traditional breads changed when they came across the Atlantic. I found this recipe in Bread Lines, the quarterly newsletter of the Bread Bakers Guild of America, and was both excited to have come across this representative of the Nordic rye tradition in America and intrigued with its adaptation to American tastes and agriculture.
North Dakota is rye country, and it’s also wheat country—a rich land whose nineteenth-century Norwegian settlers come to life in Ole Rolvaag’s classic family saga, Giants in the Earth, a book I’ve loved since I first read it in high school. This quintessentially American interpretation of a traditional rye bread was developed by Dakota Harvest Bakers in Grand Forks, North Dakota, for its Scandinavian-American customers who craved “bread like Nana used to make.”
The bread is subtle, with a close and tender crumb and chewy crust. The first sensation is caraway: as Dakota Harvest Bakers’ George Kelley told me, “The caraway seeds bring the distinct Norwegian flavor that, frankly, reminds the adults of their aquavit.” The sour and sweetness are present, yet understated, as are the random nuggets of coarse rye that add interest to the chew. Enjoy this bread with liverwurst, Swiss cheese, summer sausage, or roast beef."
1.SPONGE (DAY 1, EVNING) Mix the sponge ingredients by hand until incorporated, cover, and ferment at room temperature (68-72°F/20-22°C) overnight, 12-15 hours. The sponge will be very bubbly, have a clean sour smell, and will have doubled in volume.
2.FINAL DOUGH (DAY 2, MORNING)
In the mixer, combine the flours, salt, yeast, and sugar, then add the sponge, water, vinegar, and caraway seed. Use the dough hook and mix at low (KA2) speed until the dough comes together into a soft, sticky mass, 6-8 minutes. Cover and ferment at room temperature until doubled in volume, 1Уг-2 hours.
3.Turn the dough, which will have become more elastic and easier to work, onto a lightly floured work surface and shape it into a rounded oblong loaf 14-16 inches/35-40 cm long. Place on a well-floured peel, if using a baking stone, or on a parchment-lined sheet pan, cover, and proof at room temperature until doubled in volume, 45-60 minutes.
4* Preheat the oven to 430°F/220°C with a steam pan (see page 76) and the baking surface in the middle. Use a sharp knife or razor blade to make three diagonal slashes to a depth of И-Уг inch/0.6-1.25 cm. Bake with steam for 15 minutes, then remove the steam pan and continue baking until the loaf thumps when tapped with a finger and the internal temperature is at least 198°F/92°C, 30-35 minutes. Transfer to a rack and cool thoroughly before slicing.