Honey Rye Recipes

HONEY RYE BREAD

Steps:

• 1) Add ingredients to your bread machine in the order the manufacturer recommends.
• 2) Select basic setting, 1.5 pound loaf size and medium crust, then let tell it to start.
• 3) Check toward the end of the mixing cycle, scrape down the sides of the bowl with a plastic or silicon spatula to mix in any remaining flour. If it seems too dry add a bit of water. if it seems too wet, add a bit of flour.

GOAT CHEESE, HONEY, AND RYE CRUST PIE

Steps:

• Make the pie dough:
• Mix 3/4 cup all-purpose flour, rye flour, salt, and sugar in a large bowl. Add 1/2 cup butter and rub into dry ingredients with your fingertips until mixture resembles coarse breadcrumbs; it's fine if some larger, flat pieces of butter remain. Add vinegar and 3 Tbsp. ice water. Mix with a spoon until a rough dough forms, adding more water by the tablespoon if it seems dry. (Alternatively, dough can be made in a food processor.)
• Turn dough out onto a work surface and gather into a ball, folding it over onto itself once or twice if needed. Shape into a disc, wrap in plastic, and chill at least 1 hour.
• Arrange rack in bottom third of oven; place a rimmed baking sheet on rack. Preheat oven to 375°F. Grease 9" pie pan with butter. Roll out dough on a lightly floured surface to a 13" round. Roll dough loosely around rolling pin, then unfurl into pan. Gently lift and settle dough into pan. Trim excess dough with scissors, leaving a 1" overhang. Crimp as desired. Chill dough at least 30 minutes.
• Line shell with parchment paper and fill with pie weights or beans. Place on preheated baking sheet and bake until crust is set and beginning to brown, 20-25 minutes. Remove weights and parchment, prick bottom of crust all over with a fork, then continue to bake until crust is golden brown and dry to the touch, 5-10 more minutes. Transfer pie pan to a cooling rack to cool slightly; return baking sheet to oven.
• Make the filling:
• Reduce oven temperature to 350°F. Beat chèvre and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until incorporated. Add honey, sugar, and vanilla and continue to beat on medium speed until creamy. Add eggs one at a time, beating on low speed until incorporated. Add milk and beat on low speed until incorporated.
• Pour filling into pie shell, return to preheated baking sheet, and bake until filling is mostly set but center jiggles slightly, 35-40 minutes. Remove from oven, place another pie pan or rimmed baking sheet upside down on top of pie, and let cool to room temperature. (The inverted pan helps keep the filling from cracking as it cools.) Then chill until set, about 1 hour.
• Make the apples:
• Melt butter in a large nonstick pan over medium heat. Add apples and toss to coat. Cook 2 minutes, then add honey, thyme, and salt. Cook, tossing carefully to avoid breaking up apples, until apples are softened and caramelized and sauce has thickened, 10-15 minutes.
• Serve pie slightly chilled or at room temperature with apple mixture alongside.
• Do Ahead
• Dough can be made 2 days ahead; keep chilled. Crimped dough in pan can be formed 1 day ahead; keep chilled.

CLASSIC RYE BREAD

Steps:

• Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 2 tablespoons caraway seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

RYE BREAD

Steps:

• In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
• Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
• Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
• In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
• Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
• Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
• Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.