Alla, an employee of Pain D’Avignon at Essex Street Market, has made a lot of bread in her life, but it was love at first bite when she tried a slice of garlic bread made by a fellow Ukrainian immigrant during their thanksgiving festivities.
Serves 6 | Cook Time 15 minutes
Ingredients
Starter:
1 Teaspoon of Caraway Seeds, Lightly Crushed
1 Tablespoon of Black Treacle
1 Teaspoon of Fast Acting Dried Yeast
⅗ Cups of Yogurt with Live Cultures
1 ¼ Cups of Rye Flour
Bread:
1 ¼ Cups of Rye Flour
1 ½ Cups of White Flour
1 Tablespoon of Roasted Barley Malt flour
2 Teaspoons of Salt
1 Teaspoon of Caraway Seeds
1 Egg, Beaten
Spread:
4 Tablespoons of Butter
5 Cloves of Garlic
Fresh Chopped Parsley
Instructions
1. Mix all of the starter ingredients together with 8 ounces of water cover and leave overnight, until bubbling.
2. Mix the flours together with the salt, then stir into the starter mix to make a dough, adding a little extra water if required.
3. Turn out onto a lightly floured surface and knead the dough for 5 to 10 minutes, or until smooth and springy. Then shape it into a ball, put into an oiled bowl, and cover loosely with oiled cling film leave in a warm place for 1 hour, or until doubled in size. Finally, Flour a baking tray lightly knead the dough again, and then form it into a rugby ball shape lift onto the tray, cover it loosely, and leave to rise again for another 30 minutes.
4. Preheat the oven to 425°F. Brush the dough with the egg, sprinkle with the caraway seeds, and slash the loaf along its length with a sharp knife. Bake for 20 minutes, then reduce the heat to 400°F. And bake for another 20 to 30 minutes, or until dark golden with a hard shiny crust.
5. Melt butter in a saucepan on medium-low heat and add in minced garlic. Cook for about 3 minutes.
6. Slice the loaf of bread in half lengthwise and stick it under the broiler until golden brown.
7. Brush the garlic butter on top of the bread and sprinkle with parsley.
