Obatzda, Roasted Radishes and Rye Bread

Ingredients

• 2 lb radishes (about 2 bunches, trimmed and halved or quartered)
• 2 tbsp olive oil
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 0.5 tsp garlic powder
• 0.5 tsp dried thyme
• 2 tbsp fresh parsley (chopped, for garnish)
• 1 tbsp lemon juice (freshly squeezed, optional for serving)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   Wash the radishes thoroughly under cold water. Trim off the green tops and the thin root ends. Pat them completely dry with a paper towel. Cut smaller radishes in half and larger ones into quarters to ensure they are all roughly the same size for even cooking.

3. 3

   In a large mixing bowl, combine the prepared radishes, olive oil, salt, black pepper, garlic powder, and dried thyme. Toss well until every radish is evenly coated with the oil and seasonings.

4. 4

   Spread the seasoned radishes in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause them to steam instead of roast; use two baking sheets if necessary.

5. 5

   Roast for 20-25 minutes, flipping them halfway through (around the 10-12 minute mark). The radishes are done when they are tender when pierced with a fork and have developed golden-brown, caramelized edges.

6. 6

   Remove the baking sheet from the oven. Transfer the roasted radishes to a serving dish. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice, if desired. Serve immediately while warm.

Ingredients

• 1.25 cup Water, warm (Around 105-115°F or 40-46°C)
• 2.25 tsp Active Dry Yeast (One 1/4-ounce packet)
• 2 tbsp Molasses
• 1.5 cup Rye Flour
• 2.5 cup Bread Flour (Plus more for dusting)
• 2 tbsp Caraway Seeds
• 1.5 tsp Salt
• 2 tbsp Vegetable Oil (Plus more for greasing the bowl)
• 1 tbsp Cornmeal (For dusting the baking sheet)

Instructions

1. 1

   Activate the Yeast (5-10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, molasses, and active dry yeast.
   • Stir gently to dissolve and let the mixture stand for 5-10 minutes. It's ready when it becomes foamy and smells fragrant, indicating the yeast is active.
2. 2

   Mix the Dough (5 minutes)

   • Add the rye flour, bread flour, caraway seeds, salt, and vegetable oil to the yeast mixture.
   • Using a dough hook on low speed, mix until a shaggy, sticky dough forms. If mixing by hand, use a sturdy wooden spoon or spatula to bring the ingredients together.
3. 3

   Knead the Dough (8-10 minutes)

   • Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough will become smoother and more elastic but will remain tacky.
   • If kneading by hand, turn the dough onto a lightly floured surface. Knead for 8-10 minutes. Use a bench scraper to help manage the sticky dough, and avoid adding too much extra flour.
4. 4

   First Rise (60-90 minutes)

   • Form the dough into a ball. Lightly oil a clean large bowl and place the dough inside, turning it over to coat the top with oil.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free spot for 60 to 90 minutes, or until it has doubled in volume.
5. 5

   Shape and Second Rise (45-60 minutes)

   • Gently deflate the risen dough and turn it out onto a lightly floured surface.
   • Shape the dough into a round (boule) or oval (bâtard) loaf. Ensure the surface is taut by tucking the edges underneath.
   • Place the shaped loaf on a baking sheet lined with parchment paper and dusted with cornmeal.
   • Loosely cover with greased plastic wrap and let it rise for another 45 to 60 minutes, until it's visibly puffy and doesn't spring back immediately when poked.
6. 6

   Preheat Oven and Prepare for Baking (15 minutes)

   • About 20 minutes before baking, arrange a rack in the center of the oven and preheat to 375°F (190°C).
   • For a crispier crust, place a metal pan on the bottom rack to heat up with the oven.
   • Just before baking, use a sharp knife or a bread lame to make two or three 1/2-inch deep slashes across the top of the loaf. This allows steam to escape and the bread to expand evenly.
7. 7

   Bake the Bread (30-35 minutes)

   • Carefully pour 1 cup of hot water into the preheated metal pan on the bottom rack to create steam. Immediately place the bread on the center rack.
   • Bake for 30-35 minutes, until the crust is a deep golden-brown and the loaf sounds hollow when tapped on the bottom.
   • For a precise check, the internal temperature should register 190-200°F (88-93°C) on an instant-read thermometer.
8. 8

   Cool Completely (2 hours)

   • Transfer the hot loaf from the baking sheet to a wire rack to cool.
   • Allow the bread to cool completely, for at least 2 hours, before slicing. This is crucial as the internal structure needs to set; slicing while warm can result in a gummy texture.