Recipe by Cheese Board Collective
Loaded with rye, oats, beer and a sourdough smack, itâ€™s no wonder the Cheese Board Collectiveâ€”a Berkeley bakery co-opâ€”has to bake these loaves three times a week. There, the bakers pour in a local Trumer Pils, but a fall porter works just as well. The rye makes for savory bookends to a ham sandwich; or, do as the shopâ€™s customers do and snack on it with a bowl of borscht.
Serves: 2 loaves
- 1 teaspoon active dry yeast
- 1⁄4 cup water, warm
- 1 1⁄2 cups bread flour
- 3⁄4 cup medium or dark rye flour
- 1⁄4 cup old-fashioned rolled oats
- 1⁄4 cup finely ground yellow cornmeal
- 1⁄4 cup cracked rye
- 1 tablespoon kosher salt
- 1 tablespoon caraway seeds
- 1 cup (8 ounces) sourdough starter
- 12 ounces beer
- 1⁄4 cup polenta or coarse yellow cornmeal
• In a small bowl, whisk the yeast into the warm water. Let the mixture rest 5 minutes.
• In the bowl of a stand mixer, combine the flours, oats, cornmeal, cracked rye, salt and caraway seeds. Add the yeast, sourdough starter and beer; affix the dough hook and mix on low speed 5 minutes or until the ingredients bind into a rough ball.
• Increase the speed to medium; continue mixing until the dough pulls away from the sides of the bowl and begins to lose its rough texture, about 5 to 7 minutes. Transfer the dough to a lightly floured surface and knead it by hand until the dough is smooth and a bit shiny, about 3 minutes.
• Form the dough into a ball and place it in a large, oiled bowl, flipping the dough once to coat it with oil. Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm, draft-free place for 2 hours, or until the dough has doubled in size.
• Place the polenta or cornmeal in a medium-sized bowl. Sprinkle a baking sheet with 1 tablespoon of the cornmeal. Transfer the dough to a lightly floured surface and divide it into 2 equal pieces. Shape the pieces into 2 round loaves. Fill a spray bottle with water and mist the loaves well, then roll each loaf in the bowl of cornmeal to coat.
• Place the loaves on the baking sheet and use a knife to slash the tops of the loaves. Cover them with a kitchen towel and let rise in a warm spot at least 11/4 hours until the loaves have expanded slightly and the slashes have opened more fully.
• Remove all but the middle rack from the oven; 15 minutes before baking, place a metal roasting pan on the floor of the oven and preheat the oven to 375 degrees F.
• Mist the tops and sides of the loaves again. Place the baking sheet with the loaves in the oven. Pour 1 cup ice water into the roasting pan below, and immediately close the oven door. Bake 5 minutes, then add 1 additional cup ice water to the roasting pan.
• Bake 15 minutes. Rotate the baking sheet, then bake another 20 to 25 minutes for a total baking time of 40 to 45 minutes.
• When the bread develops a deep brown crust and sounds hollow when tapped, mist the loaves once more, and bake 1 minute more. Remove the loaves from the oven and transfer them to a rack to cool.