Demi-Wheat Rye Loaf

Makes 1 Loaf (14-slices)  

Calories: 200

Carbs: 37 g  

Fiber: 2.6 g  

Protein: 6 g  

Grade: C

Cost: $0.44

63% Hydration

969 g Pre-Bake 16% increase

1. SOAKER (overnight)

   • 1. 1. • • 115 g water

             • 100 g coffee 

             • 90 g rye

             • 20 g wheat germ 

             • 90 g whole wheat flour, sifted

2. YUDANE

   • 1. 1. • •  25 g milk, scalded 

             • 25 g Double Bubble 

3. DOUGH 

   • 1. 1. • • 45 g milk, scalded and cooled  

             • 45 g salted butter, melted and cooled 

             • 40 g Pickle Juice

             • 9 g instant yeast 

             • 50 g molasses

             • 9.5 g salt  

             • 1 T caraway seeds, crushed

             • 290 g Bread Flour 

   • PROOF BOX REST 30-minutes [@8:30 AM]

   • DOUGH HOOK KNEAD (3-3 X 3) [@9 AM]

   • PROOF BOX  90-minutes [@9:30 AM]

   • SHAPE, PAN, and PROOF 60-minutes in PROOF BOX [@ 11 AM]

   • HEAT OVEN to 350-degrees [@ 11:30 AM]

   • BUTTER WASH, BRAN, then BAKE 35-minutes [@ NOON]

   • IMMEDIATELY BUTTER WASH

   • STEAM COOL 3-hours before slicing [@4 PM]