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Posted: February 3, 2017
Source: Adapted from Peter Reinhart's Whole Grain Breads Book
This is a soft rye bread with approximately 60% wheat and 40% rye flour. The dough is enriched with buttermilk and has a 60% hydration level.
Active Time
1 hour and 30 minutes
Total Time
2 days
Yields
2-3 loaves

Ingredients:

Soaker

  • 2-2/3 c. (12 oz.) whole rye flour
  • 3/4 c. (4 oz.) whole wheat flour (hard wheat, Kamut, spelt, etc.)
  • 1 tsp. (0.28 oz.) salt
  • 1-3/4 c. (14 oz.) buttermilk or yogurt

Biga

  • 3-1/2 c. (16 oz.) unbleached bread flour or high-gluten flour
  • 1/2 tsp. (0.06 oz.) instant yeast
  • 1-1/4 c. (10 oz.) filtered or spring water, at room temperature (about 70°F)

Final Dough

  • Soaker, use all
  • Biga, use all
  • 3/4 c. (4 oz.) whole rye flour
  • 1-1/4 tsp. (0.36 oz.) salt
  • 4-1/2 tsp. (0.5 oz.) yeast
  • 3 tbsp. (2 oz.) molasses, sorghum syrup, or cane syrup
  • 3 tbsp. (2 oz.) honey, agave or cane sugar
  • 2 tbsp. (1 oz.) vegetable oil, optional
  • 2 tbsp. (0.6 oz.) caraway, nigella or anise seeds, or orange or lemon zest, optional
  • Extra whole rye flour for adjustments

Directions:

Soaker

  1. 1. Mix all of the soaker ingredients together in a bowl for about 1 minute, until all of the flour is hydrated and the ingredients form a ball of dough.
  2. 2. Cover loosely with plastic wrap and leave at room temperature for 12 to 24 hours (If it will be more than 24 hours, place the soaker in the refrigerator; it will be good for up to 3 days. Remove it 2-3 hours before mixing the final dough to take off the chill).

Biga

  1. 1. Mix all of the biga ingredients together in a bowl to form a ball of dough. Using wet hands, knead the dough in the bowl for 2 minutes to be sure all of the ingredients are evenly distributed and the flour is fully hydrated. The dough should feel very tacky. Let the dough rest for 5 minutes, then knead it again with wet hands for 1 minute. The dough will become smoother but still be tacky.
  2. 2. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days.
  3. 3. About 2 hours before mixing the final dough, remove the biga from the refrigerator to take off the chill. It will have risen slightly but need not have risen significantly in order to use it in the final dough.

Final Dough

  1. 1. Using a metal pastry scraper, chop the soaker and the biga into about 12 smaller pieces each (sprinkle some of the extra flour over the pre-doughs to keep them pieces from sticking back to each other).
  2. 2. Put the pre-dough pieces and all of the other ingredients except the extra flour into the mixer with the dough hook attachment. Mix on low speed for 4 minutes. During the 4 minutes, the pre-doughs will become cohesive and assimilated into each other and the initial kneading will be done. As the dough is mixing, add more flour or water if needed until the dough is soft and slightly sticky.
  3. 3. Turn the mixer off and let the dough rest for 5 minutes while you prepare a clean, lightly oiled bowl.
  4. 4. Knead again on low speed for 1 minute, or until the dough passes the windowpane test. The dough should be soft, supple and very tacky.
  5. 5. Form the dough into a ball and place it in the prepared bowl, rolling to coat with oil. Cover loosely with plastic wrap and let rise at room temperature for approximately 45, or until it's about twice its original size.
  6. 6. Turn the dough onto a lightly floured counter, divide and shape into loaves or boules.
  7. 7. Mist the loaves with spray oil and cover loosely with plastic wrap. Proof in loaf pans or proofing baskets at room temperature for 60-90 minutes, or until the loves are nearly double in size. (Most ovens do not hold 2 sheet pans at once, so if you are using sheet pans, put 1 of them in the refrigerator instead of immediately proofing the dough. The dough can then be proofed and baked as much as 2 days later.)
  8. 8. Preheat the oven to 450°F with the oven rack on the middle shelf. For the egg wash, whisk together the egg and water until frothy and brush the loaves evenly but gently with the mixture. Slash the dough with a lame, if desired.
  9. 9. When the dough is ready to bake, place it in the oven, pour 1 cup of hot water into a steam pan, lower the temperature to 350°F, and bake for 20 minutes. Rotate the loaf 180° and continue baking for another 20 to 30 minutes, until the loaf is rich brown on all sides, sounds hollow when thumped and registers at least 195°F in the center.
  10. 10. Transfer the bread to a cooling rack and allow it to cool for at least 1 hour before serving.

Author's Notes:

You may want to cover the loaves with tin foil during the last 10 minutes of baking, to prevent the top from browning too dark.

Images:

40% Whole Rye Flour Sandwich Bread
40% Whole Rye Flour Sandwich Bread
40% Whole Rye Flour Sandwich Bread
40% Whole Rye Flour Sandwich Bread
40% Whole Rye Flour Sandwich Bread

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40% Whole Rye Flour Sandwich Bread

Source: Adapted from Peter Reinhart's Whole Grain Breads Book

  • Prep
    1 hour and 30 minutes
  • Total Time
    2 days
  • Yields
    2-3 loaves

Description

"This is a soft rye bread with approximately 60% wheat and 40% rye flour. The dough is enriched with buttermilk and has a 60% hydration level. "

Ingredients

Soaker

  • 2-2/3 c. (12 oz.) whole rye flour
  • 3/4 c. (4 oz.) whole wheat flour (hard wheat, Kamut, spelt, etc.)
  • 1 tsp. (0.28 oz.) salt
  • 1-3/4 c. (14 oz.) buttermilk or yogurt

Biga

  • 3-1/2 c. (16 oz.) unbleached bread flour or high-gluten flour
  • 1/2 tsp. (0.06 oz.) instant yeast
  • 1-1/4 c. (10 oz.) filtered or spring water, at room temperature (about 70°F)

Final Dough

  • Soaker, use all
  • Biga, use all
  • 3/4 c. (4 oz.) whole rye flour
  • 1-1/4 tsp. (0.36 oz.) salt
  • 4-1/2 tsp. (0.5 oz.) yeast
  • 3 tbsp. (2 oz.) molasses, sorghum syrup, or cane syrup
  • 3 tbsp. (2 oz.) honey, agave or cane sugar
  • 2 tbsp. (1 oz.) vegetable oil, optional
  • 2 tbsp. (0.6 oz.) caraway, nigella or anise seeds, or orange or lemon zest, optional
  • Extra whole rye flour for adjustments

Directions

Soaker

  1. 1. Mix all of the soaker ingredients together in a bowl for about 1 minute, until all of the flour is hydrated and the ingredients form a ball of dough.
  2. 2. Cover loosely with plastic wrap and leave at room temperature for 12 to 24 hours (If it will be more than 24 hours, place the soaker in the refrigerator; it will be good for up to 3 days. Remove it 2-3 hours before mixing the final dough to take off the chill).

Biga

  1. 1. Mix all of the biga ingredients together in a bowl to form a ball of dough. Using wet hands, knead the dough in the bowl for 2 minutes to be sure all of the ingredients are evenly distributed and the flour is fully hydrated. The dough should feel very tacky. Let the dough rest for 5 minutes, then knead it again with wet hands for 1 minute. The dough will become smoother but still be tacky.
  2. 2. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days.
  3. 3. About 2 hours before mixing the final dough, remove the biga from the refrigerator to take off the chill. It will have risen slightly but need not have risen significantly in order to use it in the final dough.

Final Dough

  1. 1. Using a metal pastry scraper, chop the soaker and the biga into about 12 smaller pieces each (sprinkle some of the extra flour over the pre-doughs to keep them pieces from sticking back to each other).
  2. 2. Put the pre-dough pieces and all of the other ingredients except the extra flour into the mixer with the dough hook attachment. Mix on low speed for 4 minutes. During the 4 minutes, the pre-doughs will become cohesive and assimilated into each other and the initial kneading will be done. As the dough is mixing, add more flour or water if needed until the dough is soft and slightly sticky.
  3. 3. Turn the mixer off and let the dough rest for 5 minutes while you prepare a clean, lightly oiled bowl.
  4. 4. Knead again on low speed for 1 minute, or until the dough passes the windowpane test. The dough should be soft, supple and very tacky.
  5. 5. Form the dough into a ball and place it in the prepared bowl, rolling to coat with oil. Cover loosely with plastic wrap and let rise at room temperature for approximately 45, or until it's about twice its original size.
  6. 6. Turn the dough onto a lightly floured counter, divide and shape into loaves or boules.
  7. 7. Mist the loaves with spray oil and cover loosely with plastic wrap. Proof in loaf pans or proofing baskets at room temperature for 60-90 minutes, or until the loves are nearly double in size. (Most ovens do not hold 2 sheet pans at once, so if you are using sheet pans, put 1 of them in the refrigerator instead of immediately proofing the dough. The dough can then be proofed and baked as much as 2 days later.)
  8. 8. Preheat the oven to 450°F with the oven rack on the middle shelf. For the egg wash, whisk together the egg and water until frothy and brush the loaves evenly but gently with the mixture. Slash the dough with a lame, if desired.
  9. 9. When the dough is ready to bake, place it in the oven, pour 1 cup of hot water into a steam pan, lower the temperature to 350°F, and bake for 20 minutes. Rotate the loaf 180° and continue baking for another 20 to 30 minutes, until the loaf is rich brown on all sides, sounds hollow when thumped and registers at least 195°F in the center.
  10. 10. Transfer the bread to a cooling rack and allow it to cool for at least 1 hour before serving.

Author's Notes

You may want to cover the loaves with tin foil during the last 10 minutes of baking, to prevent the top from browning too dark.

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