DARK AND RICH EASTERN EUROPEAN STYLE RYE BREAD

Ingredienti

FOR THE SCALD:

200 Gm wholegrain rye flour

40 Gm rye malt powder

40 Gm molasses

10 Gm caraway seeds

280 Gm boiling water

FOR THE MAIN DOUGH:

100 Gm warm water

20 Gm apple cider vinegar

5 Gm instant dry yeast 10g (0.35oz) salt

100 Gm white rye flour

100 Gm white wheat bread flour

100 Gm wholegrain rye flour

Istruzioni

MAKE THE SCALD:

In a large bowl combine the wholegrain rye flour, rye malt powder, caraway seeds, molasses, and boiling water. Mix well. Leave to cool down.

MAKE THE DOUGH:

Add the water, vinegar, salt, and yeast to the scald. Mix well. Add the white rye flour and mix again. Add the wheat flour and the wholegrain rye flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.

Cover and ferment for 1 hour.

Fold.

Ferment for 1 more hour.

Shape and place in a breadbasket.

Final proof for 1 hour.

Invert the dough onto a piece of non-stick paper and spray the surface with water.

Place in a pre-heated oven at 250C (480F) fan off and turn the temperature down to 190C (375F) immediately.

Bake for 30 minutes.

Remove the lid form the pan and place the loaf back into the oven to bake for 15 minutes.

Leave to cool down for a couple hours. Wrap in clingfilm and leave to mature overnight before slicing.

Note

https://www.chainbaker.com/dark-rye2/

One of Jan's favorites! Very dense, dark, strong rye flavor.

Maybe try adding gluten (up to 10% of rye flours) to improve crumb/rise