Sandwich Rye – New Recipe

I was going to continue the experiment with Part 3, but wanted to try this new recipe I found at ayearinbread.blogspot.com. It’s interesting as it uses bread flour, molasses and citric acid. It had a good flavor, crumb and a great crust. Oh, I also needed to make a few (3) loaves of white sandwich bread for PB&J lunches. The oddest thing happened with the white bread. Two of the loaf rose nice and round, but one fell. No idea.

Sandwich Rye
http://ayearinbread.blogspot.com/2007/09/kevin-sandwich-rye.html

• INGREDIENTS
• rye flour 1 c 146 g
• bread flour 2 1/4 c 330g
• instant yeast 1 tsp
• wheat gluten 1 1/2 tbsp
• citric acid (sour salt) 1/4 tsp
• caraway seeds 2 tbsp 20g
• molasses 1 1/2 tbsp
• butter melted 1 tbsp
• table salt 3/4 tsp
• water 1 c + 2 tbsp 256 g

Egg Wash
• egg 1
• water 1 tbsp

METHOD

  1. In the bowl of a stand mixer using the paddle attachment, mix together the yeast, gluten, citric acid, caraway seeds, rye flour, and 2 cups (280g) of bread flour. Add salt and mix in. (Note, the salt is added after mixing the original ingredients to minimize it’s direct contact with the yeast, which it can kill).
  2. In a measuring cup, mix together water, molasses, and butter using a small whisk. With the motor running at low speed, pour liquid into dry ingredients. Once moistened, switch to the dough hook and finish blending. The dough should be moist and sticky, add just enough additional flour, a tablespoon at a time, to have dough clear the sides of the bowl. Increase speed to medium and knead for eight minutes. (Note, dough will clear sides but stick to bottom, scrape it up with a rubber spatula every couple of minutes.)
  3. Scoop dough onto a lightly floured surface and knead lightly a few times then form into a ball. Place the dough in a bowl sprayed with cooking oil, spritz top with oil, and cover tightly with plastic wrap. Allow to rise until doubled in bulk — about 1 1/2 hours.
  4. Gently deflate dough, scoop onto a lightly floured surface, fold a few times, and allow to relax for about five minutes. Shape dough into a loaf and place on a piece of parchment on your peel or on a baking sheet. Lightly spritz tops with oil and cover with plastic. Allow to rise until doubled in size, about 1 hour. In the meantime, heat oven to 400F (200C) and place rack in center position. (Note: it’s important to give the oven a long preheat before baking, particularly if you’re using a baking stone.)
  5. Whisk together egg and 1 tablespoon of water in a small bowl. Brush loaf with egg wash and bake for 15 minutes. Rotate rack front to back and continue baking 15 to 20 minutes until golden brown. The interior should read 190F on an instant read thermometer.

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