Illustration by Francisco Caceres
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Web Exclusive…
Sweet Orange Rye
By Mike Jubinsky, March-April 2004
An AARPmagazine.org reader-submitted recipe
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(Makes two loaves)
- 1 1/2 cups warm water
- 1 cup dark beer, warmed
- 1/4 cup brown sugar
- 2 tablespoons fresh orange peel
- 1/3 cup molasses
- 1/4 cup butter, melted
- 1 tablespoon salt
- 1/2 tablespoon ground ginger
- 1 tablespoon fennel seed, crushed
- 2 cups rye flour
- 2 packets instant yeast
- 1 cup dark raisins
- 4-6 cups unbleached flour
- Cornmeal, for sprinkling
- 2 tablespoons butter, melted
Preheat oven to 375 degrees.
In a large bowl mix water, beer, brown sugar, orange peel, molasses, butter,
salt, ginger, and crushed fennel seed. Stir yeast into rye flour, and add to
mixture. Add raisins.
Add flour, one cup at a time, until dough comes away from sides of bowl.
Turn dough onto a lightly floured surface. Oil bowl, and set aside.
Knead dough until smooth and elastic. Place into bowl, turn to coat, and
cover with plastic wrap. Set in a warm, draft-free place to rise until doubled
in bulk, about one hour.
Punch dough down, then divide in half, and form into round loaves. Sprinkle
cornmeal on baking sheets, and place loaves on sheets. Cover with plastic wrap,
and let rise until loaves have doubled.
Brush tops with melted butter. Bake for 1 hour. Internal temperature should
be 190-205 degrees on an instant-read thermometer.
Place loaves on wire rack to cool.
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