Porter House Rye Bread
Sometimes, you just need a big, flavorful bread. Not just a basic rye, but something with a lot of bold flavors and textures. For that, I created this Porter House grainy rye bread.
Not only does this bread benefit from the addition of a variety of seeds - caraway, mustard, pumpkin, and celery - but also the addition of onion and garlic puree. The resulting bread has a beautiful complexity, without being overbearing at all. Eat this fresh out of the oven with a bit of butter, or make a sandwich from it - it's actually quite versatile!
More “Capital B” Baking Recipes
Does the smell of yeast proofing just get cheer your up? Oh, I love the smell of it. Anyway, if you’re looking for more excuses to bake something that involves waiting for rise times, here are a few more recipes!
Apple Cinnamon Buns
Basil, Roasted Red Pepper, & Asiago Bread Braid
Beer Pretzels & Jalapeno Jack Dip
Buffalo Chicken Buns
Chai Cinnamon Rolls
How to Make Bagels
Jalapeno Cheddar Beer Bagels
Jalapeno Popper Stuffed Pretzel Bites
Maple Walnut Spiced Pumpkin Buns
Paska - Ukrainian Easter Bread
Pumpernickel Everything Bagels
Sauerkraut Balls - Pyrizhky
Spinach Hand Pies
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“Porter House” Grainy Rye Bread
- 2 Tbsp Molasses
- 2 ½ cups Warm Water
- 1 Tbsp Active Dry Yeast
- 4 cups All-Purpose Flour
- 2 ½ cups Rye Flour
- 2 ½ tsp Salt
- 1 Tbsp Caraway Seeds
- 1 Tbsp Mustard Seeds
- 1 Tbsp Sesame Seeds
- 4 Tbsp Pumpkin Seeds
- ½ tsp Cracked Black Pepper
- ½ tsp Celery Seed
- ½-1 Small Onion peeled and chopped
- 1 Garlic Clove pressed
- ¼ cup + 1 Tbsp Olive Oil (divided)
- 1 Large Egg
- 1 tbsp Water
- Add molasses into warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.
- In a large mixing bowl, combine flours and salt.
- In a spice grinder – or with a mortar and pestle – grind seeds until well cracked/broken, add to mixing bowl.
- Puree onion together with garlic until smooth. Add to mixing bowl, along with ¼ cup olive oil and yeasty water mixture, mix until everything is well blended. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water. Knead for ~ 5 minutes, or until smooth and elastic.
- Put 1 tbsp olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour, or until doubled.
- Spread about ¼ cup of cornmeal (your mileage may vary) over a baking sheet. Form dough into a large “football” shape loaf, place in the center of the cornmeal coated baking pan. Allow to rise for another 30 minutes or so.
- Preheat oven to 350F. Whisk egg and water together until smooth – this is your egg wash.
- Once dough has completed its second rise, brush with egg wash.
- After applying the egg wash, use a shapr knife to cut a few slits across the top of the loaf, cutting about 1″ deep in the middle.
- Bake for 45-55 minutes until golden brown. Finished bread will sound hollow when you knock on the bottom of the loaf.