Supreme Rye Bread - The Soft Rye Bread Everybody Will Love
Author: Whats4Chow
Recipe type: Bread
Cuisine: German
Serves: 2
Today we're going to bake a unique rye bread that everyone will love. This bread has the amazing flavor of rye bread, but the light texture of a regular white farm loaf.
Ingredients
- 625ml Warm water
- 60g Black strap molasses
- 30g Butter, melted
- 30ml Brown sugar
- 18g Soy lecithin (available at most health shops)
- 20g Instant yeast
- 600g Strong white bread flour
- 300g Stoneground rye flour
- 20ml Salt
- 10ml Caraway or fennel seeds
Instructions
- To start, pour 625ml of warm water into your mixer bowl.
- Add 60g of black strap molasses and stir this in briefly.
- Pour in 2 tablespoons brown sugar, 30g of melted butter, 20g instant yeast and 18g of soy lecithin.
- The lecithin binds the oil in the melted butter to the water. This dramatically increases the shelf life of the bread. In addition, rye flour has a low gluten content and the lecithin replaces this shortage in order that rye loaf will rise as well as regular bread does.
- Use your stick blender to shear the lecithin into the liquids.
- Cover the bowl and give it 15 minutes for the yeast to activate.
- In the meantime, measure out 600g strong white bread flour, 300g stoneground rye flour, 4 teastoons salt and 2 teaspoons caraway or fennel seeds.
- Add these four ingredients to the yeast liquid.
- Place the bowl on your mixer with the dough hook attached and knead the dough on slow speed for 2 minutes. Increase the speed to medium slow for a further 8 minutes.
- You will have a beautifully smmoth dough that is only slightly sticky.
- Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes.
- While the dough rises, rub the insides of 2 large loaf pans with butter.
- Scatter flour over the inner surfaces of the pans and tip out any excess flour.
- As you can see this dough rises very well.
- Turn the dough out onto a lightly fliured work surface and knead it briefly to knock it down.
- Weigh the dough and divide it into 2 equal portions of around 850g.
- Working with one portion at a time, work the dough into a rectangle as with as the bread pan. Fold the top edge down two thirds of the way, then fold the botykm edge up over this.
- Place the rolled dough into the pan with seam side down. Flatten the roll to fill the bottm of the pan.
- Cover both pans and allow these yo rise for a further 30 minutes in a warm place.
- Once again, you can see clearly just how well this rises.
- Use a razor sharp knife to slash the tops of the loaves. Not only does this lokk cool, but it deflates the lids and prevents them from blowing while baking.
- Bake the loaves in a preheated oven at 220c or 430f for 25 to 30 minutes until the loaves sound hollow when tapped.
- Remove the loaves from the onen and turn them out onto a wire rack to cool.
- Allow the bread to cool for at least 30 minutes before cutting.
- Here we can see the beautiful light texture with incredibly good oven spring.
- Thats it for today folks, thanks for joining us, please like, subscribe and share, and we'll see you again tomorrow.
