Monday, December 29, 2008

Beetroot, Dill & Caraway Rye Bread

Joanna over at Gourmet Green Giraffe has a painful account of struggling with the directions to make this wonderful bread which she found in New Recipes from the Moosewood Restaurant. This is a beautiful bread to look at and to eat, the beetroot pieces glisten a vibrant ruby when you slice it. With the fragrances of dill, caraway and molasses, it can be difficult to decide if this is a sweet or savoury loaf - you choose, either way it is delicious. My apologies to everyone involved for further simplifying the method, I don't think it compromises the finished product too much and it is certainly easy to make doing it like this with the Thermomix. The most difficult part of the recipe is waiting for the dough to prove for two hours. And thanks to Joanna for bringing this one to the light of day. For a lighter bread grind up whole wheat, but if you are a dedicated rye lover then go with the whole rye grain and enjoy a heavier texture.
Beetroot, Dill & Caraway Rye bread
100g rye grain (or any other whole grain eg wheat or spelt)
1 beetroot (150-200g) peeled and quartered
15g fresh dill
2 teaspoons of caraway seeds
300g bakers flour
100g rye flour
40g blackstrap molasses
100g boiling water
100g room temperature water
20g olive oil
1 sachet of instant yeast (7grams)
1 teaspoon of salt

Measure grain into your thermomix bowl and mill on speed 10 for 40 seconds
Put the resulting flour to one side in a bowl.
Place your dill and beetroot in the Thermomix bowl and grate on speed 5 for 2 seconds or until it is coarsely grated.
Add blackstrap molasses, all the water, caraway seeds, flour, oil and salt (all the remaining ingredients) 
*Make sure you add the yeast last to avoid killing it with the boiling water
Mix on speed 5 for 10 seconds
Knead on interval setting (the wheat symbol) for 4 minutes
Add a tiny bit of room temperature water if you need to, but only add a small amount at a time, as it is easy for this dough to become quite sticky. 
Tip out the resulting dough and form into a ball by hand, clean the Thermomix blades by pulsing on turbo and collect the flicked out dough adding to the main mass.
Lightly oil a large mixing bowl, put your ball of dough in and cover with cling wrap (oil the cling wrap to prevent the dough sticking to to it. Leave in a warm spot eg a sunny windowsill for an hour. 
After an hour your dough should have doubled in size, knead it by hand briefly and slice the dough into three equal pieces. Form into three balls and tuck these into a large bread loaf tin. Sprinkle liberally with caraway seeds. Leave the tin for another hour covered by cling wrap that has been brushed or sprayed with olive oil on the inside surface. 
Preheat your oven to 200˚C and leave a heavy baking tray in the bottom to heat up as well.
After the second hour, the balls should have risen considerably, remove your cling wrap, splash with water. Handle the tin gently so as not to deflate the bread. boil the kettle.
As soon as you put the bread in the oven, pour a cup of boiling water in the hot baking tray at the bottom of the oven, shut the door quickly to keep the resulting steam inside.
Bake for about 45 minutes at 200˚C until the loaf sounds hollow when you tap it and when a skewer inserted comes out clean.
Turn the loaf out onto a cake rack to cool. Don't slice this until it is completely cool.


Thermomixer said...

Looks great. I love beetroot and dill and caraway. Along with the rye it sounds like a Germanic mix.

Cookie1 over at the forum had a tip from her consultant where you turn the TM bowl upside down after kneading the dough and it tends to all come out together! I haven't tried it, but worth a go?

Rick's Thermomix Blog said...

That's right, you then flick out the remaining dough with a pulse on turbo and mop it up with a little piece of dough. Next time I am going to put in more beetroot. Two medium or one large.

Anonymous said...

What a great blend of flavours. I need my beets to grow more quickly!

I do the upside down bowl thing, it works brilliantly.

HappyBeky said...

Dear Rick,
Thanks for sharing...
now i'm making it right now.
i'm on the stage..waiting for the dough to doubled in size
hope it will come out nice...

Rick's Thermomix Blog said...

Well done Beky, fingers crossed for a delicious result.
Let's know how it turns out!

HappyBeky said...

it taste really good.and all the sudden it all went into my family's tummy.. too late to take a photo..oh...

elizabeth said...

Rick, your instructions are just so clear, it is difficult to see how anyone could muck it up. Thanks

Johanna GGG said...

that's amazing that you can make bread in your thermomix - glad you liked the bread and it didn't sound as painful a process for you as for me

Tenina said...

Ricky babe...this looks fantastic! LOVE rye! LOVE are a bit of a dark horse, need to check in here more often!

John Holman said...

Hi, you might be interested in the attached news item, which you can use however you wish. I included yours as one of the sample sites preinstalled with the app.

If you happen to have an Ipad, mail me for a free copy of the app for review.

Cape Liptrap, Victoria, Australia
4 May 2011

Thermomix Explorer app available for the Thermomix Community.

Thermomix Explorer for iPad is a combined newsreader, website explorer and recipe finder, with your own personal recipe database. With its large icons and text, TMX is ideal for use in a working kitchen with most functions requiring just a couple of taps.

Add and delete sites to suit your own taste or language. Flick through forums and news, or browse your favourite food blogs. Personalise your saved recipes with working notes of your own changes and additions. Use it online or offline, in portrait or landscape modes.

Thermomix Explorer comes with 12 popular sites preloaded, and you can add as many more as you like. No technical experience is required, TMX provides special tools to help you locate news sites, automatically subscribe to them and add them to the app. Updates take place unobtrusively in the background each time you open a site, so you always have the latest news.

You can follow links from blogs or news items with the built-in browser, view supported movies and easily save recipes from anywhere you find them to the built-in database. TMX also takes a snapshot of the web page, so you can view your recipe pictures offline.

The app sells for $US 8.99 or the equivalent in your currency.

Visit the developer website for more information, and full-size pictures.