Because the wheat and rye are whole-grain, the bran in them degrades the gluten structure of the bread, which prevents the bread rising properly. To offset that tendency, the recipe adds gluten flour. This is the mysterious difference alluded to in the title.
Caraway, anise, and orange rind give this bread its unique and wonderful fragrance and flavor.
2 tablespoons active dry yeast
1 cup warm water
2/3 cup hot water
2 tablespoons butter
1/3 cup unsulfured molasses
1 ½ tablespoons sea salt
1 tablespoon caraway seed
1 tablespoon anise seed
2 – 3 tablespoons grated orange rind
2 ½ cups rye flour
2 cups whole wheat pastry flour
1 ½ cups gluten flour
yellow cornmeal
Dissolve the yeast in warm water. In a large bowl, melt the butter in the hot water and add the molasses, salt, caraway seed, anise seed, orange rind, and finally the yeast mixture.
Sift together the rye flour, whole wheat pastry flour, and gluten flour.
Add most of the flour to the liquid, stirring well to make a stiff dough. Sprinkle some of the flour on a large board, and turn the dough out to knead. When you have kneaded it until it is smooth and elastic, place it in a greased bowl (turn it over once so all sides of the ball are greased), cover with a towel, and let rise in warm place until double in size, 1 ½ – 2 hours.
Punch down, forming 2 loaves, place on a greased baking sheet which you have dusted with cornmeal and, covering again, let them rise until almost double, then bake in a preheated oven, 350°, for about 45 – 50 min.
Makes 2 loaves.
Recipes out of the Blond Box 