Rye Bread

Rye Bread
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425g white flour
175 g rye flour
75g Whole Wheat
460g water
2g cocoa (Optional for a darker rye)
22g  butter, melted
22g Molasses 
6 g yeast
20g salt

 
Mix the two flours and cocoa together.  Add water. Mix by hand.
Cover and let rest (autolyze) for 20 to 30 minutes.

Mix the yeast with 2 to 3 teaspoons water.  Let sit for a couple of minutes.
Add to flour along with salt and butter. Use the pinch and fold method to incorporate. Do this 4 or  5 times. Cover and let rest
again for 20 to 30 minutes.

Stretch and fold the dough three or four (or more)  times about 20 minutes apart. And then leave to rise until more than double.

Shape dough into two loaves or three or four small baguettes (Good for cocktail rye)

Bake in a preheated 500°F oven for 20 to 25 minutes.  Spray loaves  and add some  steam by tossing some water into a pan in the
bottom of the oven.   Bake until  internal temperature reaches at least 205°F.


Imperial

Rye Bread

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1 1/2 cups rye flour

3 cups bread flour

1/2 cup whole wheat

2 teaspoons yeast

2 to 3 teaspoons salt

1 tablespoon molasses

2 tablespoons melted butter

Approximately 1 1/4 to 1 1/2 cups water

Egg Wash



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