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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Dark Rye,Cranberry 'n Currant Rolls

A short (one hour before) sponge starter (don't panic!)  greatly enhances the flavor and texture of these fragrant rye buns. Great for sweet and savory or topped with cheese with a pot of tea of coffee. We tested with King Arthur's dark rye flour - supermarket rye flour just doesn't cut it. You want real rye, not rye 'flavored' buns.

Quick sponge
1 cup warm water
1 tablespoon yeast
2 tablespoons caraway seeds
2 teaspoons malt powder* or brown sugar
1 cup coarse or dark rye flour
1/4 cup white bread flour

1/2 cup warm water
2 teaspoons Baker's Caramel or Kitchen Bouquet Gravy Browning
 2 teaspoons salt
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 1/2 to 3 cups white bread flour
1/2 cup dark raisins,  plumped and dried
1/2 cup currants, plumped and dried
1/3 cup dried cranberries, plumped and dried

Finishing Touches
Beaten egg white
Extra caraway seeds

*Malt powder is available through King Arthur Flour, your local bagel bakery, or in some heatlh food and beer brewing stores.

*Baker's Caramel is available, online, from King Arthur Flour. You can also simply simmer 1 cup of sugar with 1 tablespoon water, over low heat, until it becomes a liquid - and looks like coffee. That is baker's caramel. You can also use Kitchen Bouquet (see soup section of your supermarket)

For the sponge, an hour before making dough, mix together the water, yeast, caraway seeds, malt powder or sugar, rye and white bread flours. Stir to make a thick gloppy mixture and let stand one hour.

Stir down sponge mixture and add remaining water, salt, sugar, cinnamon and most of white bread flour. Stir until dough can be kneaded (by hand or with dough hook). Add additional flour as required to make a soft, springy dough (knead 6-8 minutes). Let rest a couple of minutes then press raisins into the dough. Place dough in a well greased bowl. Cover with plastic wrap and let rise until doubled (about 45 minutes).

Divide dough into 12 or 16 portions. Form each into a ball. Place on a parchment lined baking sheet (spaced three inches apart). Brush each roll with egg white and sprinkle on some caraway seeds. Let rise, until quite puffy, 30-45 minutes.

Bake in a preheated 400 F. oven (15-18 minutes) until rolls are slightly firm when pressed with fingertips.

Makes12 to 16 rolls.

Baker's Hint:
Using a mortar and pestle pound the caraway seeds a little to release flavor.Alternatively, put the seeds in a small ziplock bag, seal, and then use a rolling pin to crush slightly. The flavor explodes, releasing both taste and fragrance into the dough.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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