I’m a sucker for this bread; I like the soft, moist texture and almost sourdough moist texture and almost sourdough flavor of the
flavor of the white rye white rye flour. flour. It is such aIt is such a light bread—not dark and heavy like most light bread—not dark and heavy like most folks associa
folks associate with ryete with rye---- that it is grethat it is greatat with meals or sandwiches.
with meals or sandwiches.
For a more traditional rye bread, you can For a more traditional rye bread, you can add caraway seeds and substitute dark add caraway seeds and substitute dark rye flour for the white rye. But we think rye flour for the white rye. But we think you’ll fall in love with the great light taste you’ll fall in love with the great light taste of white rye.
of white rye. Ingredients Ingredients
2 tablespoons butter, melted 2 tablespoons butter, melted 2 cups white rye flour
2 cups white rye flour
3 cups high protein bread flour 3 cups high protein bread flour 2 tablespoons wheat gluten 2 tablespoons wheat gluten
1 seven gram packet instant yeast 1 seven gram packet instant yeast 2 cups water at 105 degrees
2 cups water at 105 degrees 1 1/2 teaspoons salt
1 1/2 teaspoons salt
1/2 tablespoon caraway seeds (optional) 1/2 tablespoon caraway seeds (optional) 1 tablespoon molasses or molasses crystals 1 tablespoon molasses or molasses crystals 2 tablespoons melted butter
2 tablespoons melted butter
Note: In place of the flours and gluten, you can substitute our Hi-Country Rye Flour Note: In place of the flours and gluten, you can substitute our Hi-Country Rye Flour Blend. If you use this flour blend, your dough will include a dough conditioner that will Blend. If you use this flour blend, your dough will include a dough conditioner that will strengthen the gluten structure and enhance yeast growth.
strengthen the gluten structure and enhance yeast growth. Directions
Directions 1.
1. Melt the Melt the butter butter in the in the microwave microwave and set and set it aside it aside to coolto cool. With . With shorteninshortening org or butter, grease a large bowl for the dough and 2 large loaf pans (8½ x 4½). If you butter, grease a large bowl for the dough and 2 large loaf pans (8½ x 4½). If you are going to make hearth loaves, grease a baking sheet and sprinkle it with are going to make hearth loaves, grease a baking sheet and sprinkle it with cornmeal.
cornmeal. 2.
2. Measure Measure the flours the flours into a lainto a large borge bowl by wwl by whisking thhisking the flour se flour so that it o that it not pnot packedacked and then spooning it into the measure followed by leveling the top with a
and then spooning it into the measure followed by leveling the top with a straightedge. Add the gluten and stir to combine.
straightedge. Add the gluten and stir to combine. 3.
3. Put aboPut about 1/3 out 1/3 of the flof the flour in the ur in the bowl of bowl of your styour stand type and type mixer eqmixer equipped wuipped with aith a dough hook. Add the yeast. Add the water at the indicated temperature. With the dough hook. Add the yeast. Add the water at the indicated temperature. With the dough hook, run the machine for thirty seconds to mix the water with the flour to dough hook, run the machine for thirty seconds to mix the water with the flour to create a slurry. Add the
create a slurry. Add the rest of the flour. Add the sarest of the flour. Add the salt, the optional carawlt, the optional carawayay
seeds, the molasses, and the melted butter. Mix at medium speed for about three seeds, the molasses, and the melted butter. Mix at medium speed for about three minutes or until the gluten has formed and the dough is elastic. The dough
minutes or until the gluten has formed and the dough is elastic. The dough
should be soft but not too sticky. To reach the right consistency, you may need to should be soft but not too sticky. To reach the right consistency, you may need to
dribble a little extra water (maybe one tablespoon) or flour as the dough is dribble a little extra water (maybe one tablespoon) or flour as the dough is kneading. Place the dough in the prepared bowl and cover it to keep the dough kneading. Place the dough in the prepared bowl and cover it to keep the dough from drying while it rises. Let it
from drying while it rises. Let it rise until it doubles.rise until it doubles. 4.
4. GentGentlyly defldeflate the date the douough and fogh and form two lorm two loaves eiaves either as fther as free-sree-standtanding loing loaves on aaves on a baking sheet or sandwich loaves for your bread pans. Cover the loaves and let baking sheet or sandwich loaves for your bread pans. Cover the loaves and let them rise again until the dough is soft and puffy, about doubled in size.
them rise again until the dough is soft and puffy, about doubled in size. 5.
5. If you aIf you are goinre going to mag to make heake hearth bread rth bread with its, with its, chewy, chewy, crisp crust, crisp crust, see thesee the direction for baking listed for “EZ Sourdough Bread.” If not, preheat the oven to direction for baking listed for “EZ Sourdough Bread.” If not, preheat the oven to 350 degrees. Bake the bread for about 35 minutes. The time will vary depending 350 degrees. Bake the bread for about 35 minutes. The time will vary depending on your loaves, the pans, and your oven. The bread should make a hollow sound on your loaves, the pans, and your oven. The bread should make a hollow sound when thumped on the bottom. The internal temperature of the loaves should be when thumped on the bottom. The internal temperature of the loaves should be 190 degrees.
190 degrees. 6.
6. Remove thRemove the loave loaves form thes form the pans e pans and let and let them cothem cool on a ol on a wire rack. wire rack. CoolCool completely, or nearly so, before slicing.
completely, or nearly so, before slicing.
This rye bread is made with white rye and bread flours with the bread flour providing This rye bread is made with white rye and bread flours with the bread flour providing the required gluten.
the required gluten. The bread The bread is moist and is moist and light and light and very mild-flavoredvery mild-flavored. . For a For a tastetaste more reminiscen
more reminiscent of t of commercial rye breads, caraway seeds can commercial rye breads, caraway seeds can be added. be added. This isThis is an excellent opportunity to get to know white rye