Rye Bread

 
 
 
 

Ingredients

Preferment

  • 60g (2.1oz) wholemeal rye flour

  • 50g (1.75oz) water at room temperature if your kitchen is around 72-75F

  • Small pinch of yeast

Main Dough

  • 400g (14.1oz) strong white bread flour

  • 6g (0.2oz) caraway seeds

  • 9g (0.3oz) salt

  • 5g (0.17oz) instant dry yeast or 6g (0.2oz) active dry yeast

  • 250g (8.8oz) cold water

Process

  1. Make the preferment. In a bowl combine the water, pinch of yeast, and the rye flour. Mix until there is no dry flour left. Cover and ferment for 12 – 16 hours. This preferment is quite forgiving so over fermenting it is not that easy. And even if you leave it for longer it will still be fine to use.

  2. In a large bowl combine the water, yeast, salt, and caraway seeds. Mix well to dissolve any large salt crystals and to hydrate the yeast. Add the flour and mix to a dough.

  3. Tip the dough out on your table and knead it for 3 minutes. Stretch it out slightly and add the preferment. Seal in the preferment and keep kneading for another 4 minutes. If it becomes too sticky and unbearable, then you can wet your hands with water slightly, scrape everything together and keep kneading. Although if you just persist it will come together regardless. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.

  4. Place the dough into a bowl, cover and ferment it for 1 hour.

  5. Fold.

  6. Cover and ferment for 1 more hour.

  7. Shape. This depends on what shape you pick and the shape and size of your baking tin if you are using one. To see detailed shaping instructions, watch the video. Wet the loaf with water and sprinkle with caraway seeds once shaped.

  8. Final proof 1.5 – 2 hours or until almost doubled. This again will depend on whether it is a freestanding or a tin loaf. A tin loaf will be able to take more fermentation than a freestanding one. *During the final hour of fermentation preheat your oven to 180C (360F) fan on. I want the fan on because that way the hot air will be blasted around the loaf tin and in my mind that bakes it more evenly.

  9. Bake for around 40 minutes. If you are using a tin, then tip the loaf out after 40 minutes and stick it back in the oven for another 5 minutes to finish coloring the crust. *If you are making a freestanding loaf, then do not forget to score it before baking.

  10. Let it cool down and make your favorite sandwich!

 
 

Source: ChainBaker | Deli Rye Bread

 
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