Rye bread

Name: Rye bread
Cook time: 2 h 30 min
Yield: 15 cm (6 inch) loaf
Ingredients: 205 g (7¼ oz/1⅔ cups) rye flour; 150 g (5½ oz/1 cup) plain (all-purpose) wholemeal (whole-wheat) flour; 2 g (1/12 oz/½ teaspoon) dried yeast; 2 teaspoons salt; 1½ teaspoons molasses; 140 ml (4½ fl oz) lukewarm water

August 5, 2013

Time:2 hours +Makes:15 cm (6 inch) loaf

Rye flour is rather low in gluten (protein), so bread made from rye flour benefits from the addition of wheat flour, to develop structure and enable it to rise well. Rye-based doughs should not be allowed to get too warm when rising, as this makes the dough sticky and difficult to work with.

Ingredients

205 g (7¼ oz/1⅔ cups) rye flour
150 g (5½ oz/1 cup) plain (all-purpose) wholemeal (whole-wheat) flour
2 g (1/12 oz/½ teaspoon) dried yeast
2 teaspoons salt
1½ teaspoons molasses
140 ml (4½ fl oz) lukewarm water

Starter

110 g (3¾ oz/¾ cup) plain (all-purpose) wholemeal (whole-wheat) flour
30 g (1 oz/¼ cup) rye flour
2 g (1/12 oz/½ teaspoon) dried yeast
¾ teaspoon caster (superfine) sugar
250 ml (9 fl oz/1 cup) lukewarm water

Method

Step 1
For the starter, put all the ingredients in the bowl of a stand mixer and use the paddle attachment to mix at low speed for 2–3 minutes or until smooth. (Alternatively, if mixing by hand, put all the ingredients except the water in a bowl and mix well. Add the water in a steady stream while stirring constantly, then continue to stir vigorously for 3–4 minutes or until very smooth. Cover the bowl with plastic wrap and set aside at room temperature for 12 hours. The mixture will be foamy.
Step 2
Add the flours, yeast, salt, molasses and lukewarm water to the starter and use the paddle attachment to mix on low speed until a coarse dough forms. Switch to the dough hook attachment and knead for 5 minutes or until smooth, but slightly sticky. If the dough is too dry, add a little water and if it is too wet, add a small amount of extra flour. (Alternatively, if mixing by hand, add all the ingredients to the starter and use a wooden spoon to mix until a coarse dough forms. Turn the dough out onto a lightly floured work surface and knead until a smooth, soft, slightly sticky dough forms.)
Step 3
Shape the dough into a ball and place in a lightly oiled large bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside at room temperature for 1 hour or until the dough has doubled in size.
Step 4
Knock back the dough with just one punch to expel the air, then turn out onto a clean work surface. Shape the dough (it will be slightly sticky) into a 15 cm (6 inch) long log and place in a greased 9 x 15 cm (3½ x 6 inch) loaf (bar) tin. Cover with a tea towel (dish towel) and set aside at room temperature for 45–50 minutes or until nearly doubled in size.
Step 5
Preheat the oven to 200°C (400°F/Gas 6). Bake the bread for 45 minutes or until the loaf sounds hollow when tapped on the base. Cool for 5 minutes in the tin, then transfer to a wire rack to cool to room temperature.