Monday, April 23, 2012

German Dark Rye

Picked up some Hodgson Mills stone ground rye flour and decided to give a recipe for German Dark Rye (on the bag) a shot.

3 1/2 cups Rye Flour
2 1/2 to 3 1/2 cups of bread flour (I used AP)  2 1/2 cups was more like it.
2 tbs vital wheat gluten  (because the rye is low in gluten)
2 pkgs of yeast (3 tsp or 14 grams)
2 cups of warm water (probably more like 2 1/2 cups)
1/4 cup of brown sugar
1/4 cup of molasses
3 tbs of cocoa powder
1 tbs caraway seeds (I don't like caraway seeds and left them out)
2 tsp salt
1/4 cup of melted butter

The brown sugar and yeast are disolved into the warm water in the mixing bowl.  Let this sit for about 5 minutes until the yeast is bubbly.  Add the molasses, rye flour, vital wheat gluten, cocoa and caraway seeds.  Mix well and let it rest for about 10 minutes.  Mix in the melted butter and salt.  Slowly add in 1 cup of bread flour and add enough of the flour balance to get a soft dough.  

This dough was a bit stiff so I quit adding flour at around 2 1/2 cups.  Concerned that it was still too stiff, I added approximately another 1/2 cup of warm water.  

I kneaded this for about 10 minutes in a KA mixer, placed the ball in an oiled bowl, covered it and let it double in size at room temp (about an hour).  I then knocked it down, cut it in half and formed two small boules which were placed on some parchment paper and covered with saran wrap.  These were left to rise for approximately 1 hour until they were almost double in size.

The tops were scored and both loaves were placed onto a baking stone in an oven pre-heated to 400F.  I added about a cup of water to a lower cookie tray for "steaming".  The loaves were removed after around 30 minutes or until the internal temperature of the bread was 200F.

To date, this was the best overall bread I've ever made.  Crispy crust, light airy crumb and outstanding flavor.  A perfect compliment to the corned beef and cabbage I made for lunch / dinner today :)


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