* Exported from MasterCook *
Bread, 70% Rye Bread with Whole Wheat
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rye Soaker:
172 g cracked rye
225 g rye meal
424 g boiling water
Rye Sourdough:
398 g medium rye flour
318 g water
20 g 100%-hydration rye starter
Final Dough:
341 g whole wheat flour
144 g water
5 3/4 g instant yeast -- (scant 2t)
14 1/3 g salt -- (2 1/3t)
All of the rye soaker
All of the rye sourdough
This is based on the "70 Percent Rye with a Rye Soaker and
Whole-Wheat Flour" in Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman. The original recipe calls for rye chops (chopped
rye berries), which I don't have, so I put in all the cracked rye I
had (there is supposedly a difference between cracked and chopped
rye, but don't ask me to distinguish them in a lineup) and made up
the rest with rye meal (very coarsely ground rye berries).
The recipe instructs you to wrap the bread in linen once cool and
wait 24 hours before slicing into it. This will be difficult,
because, although this bread contains no sweetener of any kind, the
smell of molasses will permeate your kitchen as this bakes and you
will just want to get into it right away. However, you will need to
control yourself, because if you cut into it too soon, it will be gummy.
This is a huge, heavy, dense loaf that keeps exceptionally well. If
you don't want a megaloaf or don't have a 13 x 4 x 4 pullman pan, use
a regular loaf pan and scale the amount of dough to the volume of the pan.
Time:
Ferment sourdough and soak soaker: 14 hr
Mix final dough: 10 min
First fermentation : 30 min
Shape: 5 min
Proof: 1 hr
Bake: 1 hr 15 min
Desired dough temp: 82F
For the soaker, combine the cracked rye, rye meal, and boiling water.
Cover and let rest for 8-14 hours.
For the rye sourdough, combine the rye flour, water, and rye starter.
Cover and ferment at room temperature (70F) for 14 hours.
In the bowl of a stand mixer with dough hook, combine all of the
final dough ingredients. Mix in low speed until everything is incorporated.
Continue mixing in low speed for about 4 minutes or medium speed for
2 minutes. The dough will be very sticky.
Transfer the dough to a lightly oiled container. Cover and ferment
for 30 minutes.
Meanwhile, lightly oil a 13x4x4" pullman pan (the lid is not needed)
and coat it with whole rye or whole wheat flour.
Turn the dough into a well-floured counter and roll it into a 12"
log. Place the log seam-down into the prepared pan and sprinkle it
lightly with whole rye or whole wheat flour.
Cover and ferment at about 82F until the dough has risen just above
the top of the pan and the surface is beginning to "break," about an
hour. (Put the pan inside a plastic bag with a bowl of hot water to
keep it warm.)
Meanwhile, preheat the oven, with baking stone, to 480F. You will
also need steam during the initial phase of baking, so prepare for this now.
Bake at 480F for 8 minutes with steam, and another 7 minutes without
steam. Reduce the oven to 410F bake for another 45 minutes. Then
remove the loaf from the pan and place it on a sheet pan, and bake
for another 15 minutes or until the sides are firm and browned.
Cool on a wire rack. When cool, wrap in linen and wait at least 24
hours before slicing.
S(Internet Address):
http://www.wildyeastblog.com/got-rye/
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Per Serving (excluding unknown items): 243 Calories; 1g Fat (5.2%
calories from fat); 9g Protein; 52g Carbohydrate; 6g Dietary Fiber;
0mg Cholesterol; 351mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat.
NOTES : 2016 - 0611