Light Rye Bread
Light Rye Bread
John L. WildaThis lighter rye bread contains only 30% rye flour, meaning the flavor is not very strong. The loaf is soft and great for a variety of uses.
- 368 g water room temperature
- 24 g blackstrap molasses
- 31 g shortening
- 429 g bread flour
- 184 g rye flour
- 2 tsp. salt fine
- 2⅛ tsp. yeast
- Combine all ingredients in bowl of stand mixer, liquids and fats first.
- Mix dough with dough hook on low (KitchenAid Speed 2) for 1 minute. Stop and scrape bowl as needed with rubber spatula.
- After 1 minute of mixing, dough should just be coming together. Increase mixer to medium (KitchenAid Speed 4) and mix for 5–6 minutes.
- When done, dough should spring back a little when gently pressed.
- Remove dough from bowl, grease bowl with pan spray, and return dough to bowl. Cover and let ferment for 1½ hours.
- After fermentation, flip dough from bowl onto lightly floured work surface. Press dough lightly into a square-ish shape to remove excess gas.
- Next, take top two corners and fold toward middle of dough. Then, rotate dough and repeat. Fold the two halves of dough together and use your palm to seal the loaf. Place dough seam-side down onto a parchment-lined baking sheet. Check out this video from the San Diego Artisan Bread School for how to do this.
- Cover your loaf with plastic wrap (or a clean trash bag) and let proof* for 1–1½ hours.
- Preheat oven to 350°F.
- Once proofed, score your loaf with a paring knife or lame* as desired. This video has a number of great scoring techniques.
- Bake loaf at 350°F for 35–45 minutes or until internal temperature reaches 210°F.
- Each loaf weighs one kilogram.
- *proof – the final fermentation period of a dough once divided and shaped
- *lame – a short, sharp blade, often attached to a handle, used for scoring bread