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Havarti Rye Bread

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La Belle Cuisine

Havarti Rye Bread
Bon Appetit October 1987

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2 envelopes dry yeast
1 1/2 cups warm water
(105 to 115 degrees F.)
2 cups dark rye flour
1/2 cup light molasses
1 tablespoon caraway seeds
2 teaspoons anise or fennel seeds
2 teaspoons grated orange zest
1 teaspoon salt
8 ounces Havarti or sharp
cheddar cheese, grated
3 to 3 1/2 cups bread flour or
unbleached all-purpose flour

Sprinkle yeast over warm water in large bowl; stir to dissolve. Let stand 5 minutes. Mix in rye flour, molasses, caraway, anise, orange zest and salt.
Let stand 10 minutes. Stir in cheese. Add enough bread flour 1 cup at a
time to form stiff dough. Turn out onto lightly floured surface. Cover and
let rest 10 minutes. Knead dough until smooth, adding more flour if neces-sary to prevent sticking, about 10 minutes. Grease large bowl. Add dough
to bowl, turning to coat surface. Cover and let rise in warm draft-free area
until doubled in volume, about 1 3/4 hours.
Lightly grease heavy large baking sheet. Punch dough down and knead on lightly oiled surface until smooth. Shape into 7-inch round loaf. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled in volume, about 45 minutes.
Preheat oven to 350 degrees F. Brush loaf with water and sprinkle gener-ously with bread flour. Slash top with knife tip or razor blade in crisscross
pattern. Bake until loaf sounds hollow when tapped on bottom, about 45
minutes. Let loaf cool on rack before serving.
 

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