The best rye bread
Votes: 1
Time: 4 hours 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 244, total fat 8 G., saturated fats 1 G., proteins 7 G., carbohydrates 37 G., fiber 4 G., cholesterol 0 mg, sodium 195 mg, sugar 2 G.
Calories 244, total fat 8 G., saturated fats 1 G., proteins 7 G., carbohydrates 37 G., fiber 4 G., cholesterol 0 mg, sodium 195 mg, sugar 2 G.
This recipe will produce bread with a soft rye flavor, a slight sourdough note, and the perfect texture for a hearty sandwich. Wheat gluten gives the bread structure and allows it to rise better, as rye flour is lower in gluten than wheat flour, and potato flakes give it a delicate texture and extend its shelf life. Ideally, the sourdough should be very active, having been fed earlier in the day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup warm water (about 25°C)
- 0.5 cup active starter
- 1/4 cup vegetable oil, plus extra for greasing the bowl
- 3 tbsp. potato flakes
- 1 tbsp. l. brown sugar
- 1 tbsp coarse salt
- 1 and 3/4 cups medium-ground rye flour
- 1 and 1/4 cups bread flour, plus extra for dusting
- 2 tbsp. wheat gluten
- 1 teaspoon of instant yeast
- 2 tbsp. caraway seeds, optional
- Special equipment: stand mixer with dough hook; 5-liter cauldron with lid; bread pan
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Recipes with similar ingredients: rye bread, bread flour, caraway
Cooking the dish according to the recipe:
- Add the water, starter, butter, potato flakes, brown sugar, salt, rye flour, bread flour, gluten, and yeast to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until a sticky dough forms, about 8 minutes.
- Increase the speed to medium-high and mix until the dough is elastic and slightly sticky, pulling away from the sides of the bowl and no longer sticking to the dough hook, about 10 minutes, adding the caraway seeds, if using, during the last 2 minutes. Transfer the dough to a large oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- Lightly flour a work surface and turn the dough out onto it. Working carefully to prevent the dough from collapsing, pull each of the four sides up and toward the center, folding the last side over to cover the entire top of the dough. Pinch the seams shut. Roll the dough into a large ball, seam-side down.
- Place the dough ball on a sheet of parchment paper, cover with a damp towel or plastic wrap, lightly spray with cooking spray, and let rise in a warm place until doubled in size, 30 to 45 minutes.
- Meanwhile, place the cauldron with the lid in the oven and preheat to 220°C for 30 minutes.
- Remove the hot cauldron from the oven, remove the lid, and carefully transfer the dough and parchment paper into the cauldron. Using a sharp knife or spatula, score the bread, cover, and place in the oven. Reduce the oven temperature to 400°F (200°C) and bake for 20 minutes. Remove the lid and continue baking until the bread is golden brown and the internal temperature reaches 205°F (93°C), 20–25 minutes. Immediately transfer the bread to a wire rack to cool. Let the bread cool completely before slicing.
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