Rye Bread

A delicious 1-loaf rye bread that is simple enough to kneed by hand.

Source

http://www.thecrepesofwrath.com/2017/01/30/beginners-rye-bread/

Change Log

• Reduced salt
• Swapped molasses for honey

Equipment

• One 4-1/2 x 8-1/2 inch loaf pan.

Ingredients

• 7 grams (2¼ teaspoons) active dry yeast
• 1 cup + 2 tablespoons warm water (about 110-115° F)
• 1½ tablespoons molasses- divided into ½ tablespoon and 1 tablespoon
• 30 grams (1oz) (2 tablespoons) unsalted butter, melted
• 1 tablespoon caraway seeds, plus more for topping
• 10 grams salt
• 255 grams (9oz) (480ml / 2 cups) all-purpose flour, plus more for dusting
• 160 grams (6oz) (1¼ cup) rye flour
• 1 egg white, for brushing

Instructions

Yeast

1. In a large bowl, sprinkle yeast over 60ml (¼ cup) of warm water.
2. Add in ½ tablespoon molasses and whisk until the yeast dissolves.
3. Let the mixture stand for about 5 minutes, until foamy.

After 5 minutes…

4. Add in and mix to combine:
   • Remaining water
   • Molasses
   • Melted butter
   • Caraway seeds
   • Salt

Combine with flours and first rise

1. Gradually add in rye and all-purpose flours, one cup at a time, until the dough comes away from the sides of the bowl and forms a sticky ball (add more warm water if too dry).
2. Knead the dough on a floured surface for about 5 minutes.
3. Shape into a ball and transfer to a large buttered/oiled bowl.
4. Cover tightly with plastic wrap, and set in a warm place to rise for about 1 hour, or until doubled in size.

Prepare loaf pan and second rise

1. Butter a 4-1/2 x 8-1/2 inch loaf pan and set aside.
2. When the dough has risen, punch it down and on a lightly floured surface
3. Roll the dough into a 7 x 7-inch square, then fold it into thirds, and pinch the ends to seal.
4. Place the dough, seam-side-down, in the loaf pan and brush with egg white.
5. Sprinkle the top of the dough with caraway seeds.
6. Spray a piece of plastic wrap with cooking spray and place it on top of the dough.
7. Let stand for 45 minutes to 1 hour, until the dough touches the plastic wrap.

Bake

1. Preheat oven to 450° F.
2. Once heated to 450° F, reduce temperature to 400° F.
3. Remove plastic wrap from loaf pan, place in oven, and bake for 45-55 minutes, rotating the pan halfway through baking, until the top is golden brown.
4. Turn out bread onto a cooling rack.
5. Let cool a least 30 minutes before slicing.