There are many recipes for rye breads. I wanted to try making a soft chewy rye bread, starting with about one third of the dough mixture using light rye flour. I did not expect a light crumb with this ratio, but I wanted to find out how this turns out before going on to baking with less rye flour in the dough. As expected, the crumb was fairly dense, but still soft. The crust was lovely. Next, is to try reducing the amount of rye flour, and possibly increasing the hydration, to get larger holes in the crumb. If you prefer bread this way, watch out for my next post.

120g Unbleached Light Organic Rye Flour
240g Unbleached Organic Bread Flour
1/4 tsp sea salt

1 1/4 tsp yeast
1 tsp Maple syrup
2 Tbs Wheat bran flakes
1/4 Cup warm water( 252g for 70% hydration)

Mix the yeast and maple syrup into the water and let this stand for 10 to 15 minutes till bubbly.
Meantime, in a bowl, mix the two flours, salt and wheat bran flakes. Then add in the water and yeast mixture and knead for 10 minutes using the Kitchen Aid till the dough comes off the sides of the of the Kitchen Aid bowl .

Bob's Red Mills Rye Flour | Dr Doughlittle

I used Bob’s Red Mills rye flour.

Rye flour | Dr Doughlittle

Rye flour with the yeast and maple syrup.

Transfer dough into a well floured surface, and hand knead further for a few minutes till the dough is soft, elastic and silky. Then form into a ball and let this rise in a well oiled bowl for 1 hour.

Proofing | Dr Doughlittle

Proofing in a well oiled bowl.

Risen dough | Dr Doughlittle

Dough doubles in size,1 hour.

Shaped dough | Dr Doughlittle

Shaped dough on baking sheet.

After an hour, transfer the dough back to the floured surface and gently flatten the dough and then shape this into a ball by folding the edges of the dough into the center. Let the shaped dough sit for another 45 minutes to an hour till it doubles it’s size.
Meantime, heat up the oven to 230˚C together with a shallow metal tray on the baking stone for making steam during the baking. After the dough has risen, I glazed the surface with some water, honey and salt mixture, and then scored the surface with a lame before placing the dough into the oven. Add 1/2 cup of boiling water for steaming onto the metal tray. Reduce the oven temperature to 220˚C.

Scored dough in oven | Dr Doughlittle

The scored dough on a baking paper over the baking stone in the oven.

Bake for 30 minutes or more till the loaf is hollow to taping. It should be nicely dark in color.  Transfer to a metal rack to cool for half an hour before slicing.

Rye with Wheat Bran bread | Dr Doughlittle

The loaf cooling on a metal rack.

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ― James Beard


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