Rye Bread

  • 100 mins
  • 8 ingredients

Ingredients

  • 1 tbs milk
  • 3 tbs water
  • 1/2 tsp oil
  • 1/2 tsp active dry yeast
  • 1 tbs warm water (110 degrees)
  • 1/2 tsp sugar
  • 1/2 cup white bread flour
  • 2 tsp kosher salt
Starter Dough:

  • 3 cups, plus 2 tbs warm water (110 degrees)
  • 5 cups coarse rye flour
  • 1 and 2/3 cups whole wheat flour
  • 4 tsp kosher salt
  • additional lukewarm water
  • Cold water
  • To make the starter dough, put milk 3 tbs water and oil in a small sauce pan and bring to a boil.
  • Cool until lukewarm.
  • Blend yeast, 1 tbs warm water and sugar in a small bowl, then let stand for 5 minutes or until the surface is frothy.
  • Sift flour and salt into a medium bowl, add the lukewarm milk mixture to yeast mixture, then stir in flour until well blended.
  • Cover and let stand for 12 to 18 hours.
  • To make rye bread dough, combine the starter dough and 2 cups. plus 2 tbs of warm water.
  • Warm a large bowl, then use to mix rye flour and whole wheat flour.
  • Make a well in the center of the flour mixture, then pour in the starter dough.
  • Stir half the flour mixture into starter dough until a thick flowing dough is formed.
  • Cover bowl with a cloth towel and let rise in a warm place overnight.
  • The next day, add 1 cup warm water and salt to the dough, then mix remaining flour into the dough.
  • On a floured surface, knead dough until firm.
  • Warm a large bowl and sprinkle lightly with flour, then shape dough into a ball and place into the prepared bowl.
  • Cover with a towel and let rise for 3 hours.
  • Line a large baking sheet with foil and with floured hands, shape dough into a flat round loaf.
  • Place on the prepared baking sheet and let rise at room temperature for 2 hours.
  • During this time brush the top of the loaf 3 to 4 times with lukewarm water so no crust forms.
  • Cut crisscross patterns on top of the risen loaf with a sharp knife.
  • Preheat oven to 400 degrees and bake loaf for 1-2 hours or until loaf sounds hollow when tapped on the underside.
  • Turn off oven, remove bread and brush with cold water and return to oven for a few minutes to dry.

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