Rye Bread #3

I've been out of rye bread for a little while now, and finally broke down and made some this week.  I have to say that this is the best tasting bread I've made in a long time that wasn't sourdough based. 
It had a lovely tang to it, and maybe next time I might even up the vinegar from 2 tablespoons to 3.  However, this is more than acceptable for right now.  I didn't get any pictures of the process of mixing, but did take pictures of the finished product.

Just before wrapping the whole loaf in foil.

Sliced and ready for taste testing.

The whole loaf sliced and ready to be wrapped and placed in the freezer for future meals.

Rye Bread #3

Yield: 1 loaf, large loaf pan 16x4x4 = 60+ thin slices

Author: Sid's Sea Palm Cooking - adapted from My Danish Kitchen

Prep time: 1 H & 30 MCook time: 1 H & 15 MTotal time: 2 H & 45 M

This is a fairly quick and easy rye bread which can be enjoyed within hours of baking.

Ingredients:

• 250 g chopped rye (8.8 oz)
• 750 g dark rye flour (26.5 oz)
• 325 g bread flour (11.5 oz)
• 25 oz. Warm water (110 degrees)
• 7 g active dry yeast (2 1/2 teaspoons)
• Buttermilk (about 10 fluid oz)
• 4 tablespoons dark syrup
• 1 1/2 tablespoon sea salt
• 1 tsp. Instant yeast
• 2 tablespoons white vinegar
• 1/2 tsp. sugar
• Optional: I choose not to add any
• 50 g sunflower seeds (1.8 oz)
• 50 g flax seeds (1.8 oz)
• 50 g sesame seeds (1.8 oz)

1-2 tablespoons melted butter with 1-2 tablespoons heated water for brushing the top of the loaf before and after baking. 

Instructions:

How to cook Rye Bread #3

1. Spray bread pan with baking spray, set aside. I used a Danish size 18 x 4 x 4 inch pan.
2. Take a small amount of the warm water, maybe 1/2 cup, place it into a small dish and make sure the temperature is between 100-110 degrees F (37-43 degrees C). Add the 1/2 tsp. Sugar, and sprinkle active dry yeast over water, give it a little stir and allow to sit for 5-10 minutes or until it blooms a little.
3. To a large mixing bowl, add remaining warm water, yeast/water mixture, buttermilk, dark syrup and sea salt. Using the dough hook start mixing on medium-low speed. Add the chopped rye, then add the bread flour and dark rye flour in 1/3 increments, add the additional instant yeast during this process, you don't need to add it to the other yeast, just mix into the flour, scraping down sides as you go along. Add the vinegar during this process as well.   Once flour is fully incorporated, increase mixer speed to medium-high and mix for 6-10 minutes. This helps to develop the gluten from the bread flour, rye flour does not have much gluten and this also helps the rise a little.
4. Scrape down sides of bowl, cover with a clean, dry tea towel and place in a warm location to rise for 2 hours, I use the bread proofing setting on my oven to do this,  then place the dough into the prepared bread pan and cover. Place back into the warm location, in my case, the oven,  cover again with a tea towel and allow to rise to the rim of the bread pan, approx 30-50 minutes. Before baking, pierce the dough with a thin skewer 15-20 times. (I use a meat fork for this) Brush the top of dough with a melted butter/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. If your bread begins to brown too fast, you can place a loose piece of foil over pan and finish the baking. Remove the pan from the oven, and brush the top again with a little melted butter/water mixture. Then, tip the bread out of the pan onto a piece of aluminum foil, that is large enough to wrap the bread. Wrap well, and let cool completely before slicing. This keeps the bread from developing a thick crust which is very hard to cut through. Slice and use as you wish.

Note:  Dark syrup is flavored with molasses, you can certainly use molasses in place of the dark syrup.
Also if the dough feels too stiff, add a little more buttermilk or water.  I like it a little looser, as I think it gives a better rise.   

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