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Rye Bread
Yields: 2 Loaves
Ingredients for Preferment
5.6 oz. bread flour (approx.1 cup plus
2 tablespoons)
.02 oz. instant yeast (approx.
1/8 t
easpoon)
.2 oz. salt (approx. 3/4 teaspoon)
5.4 oz. water (approx. 3/4 cup)
Ingredients for Final Dough
14 ounces bread flour (approx.
2 3/4 cup)
11 oz. medium rye flour (approx.
2 1/2 cups plus 1 tablespoon)
.2 oz. instant yeast (approx.
1 1/2 t
easpoons)
.375 oz. salt (approx.1 1/2 teaspoons)
14 oz. water (approx. 3/4 cup)
2 oz. caraway seeds (1 1/2 teaspoons)
Method
In the bowl of a stand mixer, combine
flo
ur, yeast and salt for the preferment.
Then add 5.4 ounces of lukewarm
water. Mix until thoroughly
incorporated. Cover with plastic wrap
and let rise for 1 hour or up to 15 hours
at room temperature.
In the bowl of a stand mixer, combine
al
l of the dry ingredients for the final
dough together except for the caraway
seeds. Add dry ingredients to
preferment. With the paddle
attachment, slowly drizzle in the
14 ounces of lukewarm water. Switch to
a dough hook. Knead for about
6 minutes. Add the caraway seeds
during the last two minutes of mixing.
Remove dough from the bowl and
sh
ape into a ball. Cover the dough and
proof for 1½ hours.
Divide dough in half. Shape into two
l
oaves. Start by patting the dough into
a rectangle about the length of the tea
loaf pan (12") and about 6" wide. Fold
the dough into thirds; repeat this two
more times until you have a log. Pinch
the ends and the long seam to seal.
Place into ceramic tea loaf pans. Cover
a
nd let rest for 35 minutes.
Place into oven and select the
M
asterChef Plus program for Rye Bread.
Follow the directions on the display.
Settings
Gourmet Center \ MasterChef plus \ Bread
\ Rye Bread
Level: see display
Baking time: approx. 70 minutes