The Rye Experiment – Part 3 – The Final

Back to the experiment and on to Part – 3 the Final. This Part was supposed to be completed last week, but due to an unfortunate brain freeze I used the wrong flour. This time I used the First Clear Flour instead of the AP flour used by mistake in Part 2a. (Ahhh, to be 65 again!)

However, this time I also used a Dutch Oven instead of baking uncovered. The rationale is I want the best combination of crumb, crust and flavor. The Dutch Oven provided the traditional chewy ‘Deli Rye’ crust. This recipe and method is a winner!!

So the recipe remains the same as Part 2, except I used a Dutch Oven. I used First Clear and Pumpernickel flours. I used an egg wash when there were about 15 minutes left in the bake. In my case I added it when the internal bread temperature was 195 deg. F.

Caraway Rye Bread KAB – Final

https://www.kingarthurbaking.com/recipes/caraway-rye-bread-recipe

INGREDIENTS

• 1 cup (227g) lukewarm water
• 1 cup (106g) white rye, medium rye, or pumpernickel flour
• 4 teaspoons (14g) sugar
• 2 1/4 teaspoons instant yeast
• 1/2 cup (113g) sour cream (low-fat is fine; please don’t use nonfat)
• 1 to 2 tablespoons (10g) caraway seeds, to taste
• 1 1/2 teaspoons salt
• 2 1/3 cups (280g) First Clear Flour
• 3 tablespoons (25g) vital wheat gluten

METHOD

  1. In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead.
  2. Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it’s fairly smooth. The nature of rye dough is to be sticky, so don’t be tempted to add too much flour.
  3. Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes.
  4. Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet.
  5. Cover the loaves, and let them rise until they’re noticeably puffy, about 90 minutes. Towards the end of the rise, preheat the oven to 350°F.
  6. Just before they go into the oven, spritz the loaves with water, and slash them about 1/2″ deep. The oval loaves look good with one long, vertical slash; the rounds, with two or three shorter slashes across the top.
  7. Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 205°F to 210°F. The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking.
  8. Remove the loaves from the oven, and transfer them to a rack. While still warm, brush them with melted butter, if desired; this will keep their crust soft.

The Scarlet Pumpernickel

Actually, it’s brown, not scarlet, but it is pumpernickel. Day 5 of shelter-in-place saw the grilling of English muffins, an apple pie and finally a loaf of pumpernickel. Previously I made dark rye both with and without that nicer chewy, crunchy crust and white sandwich breads. The last time I made pumpernickel it didn’t go well, but with my recent success I decided to try again. Good move!!

This is a recipe from King Arthur Flour, my favorite Vermont baking source. This has great crumb, flavor and crust. Definitely a keeper.

Pumpernickel Bread – KAF

INGREDIENTS

• 4 cups (482g) AP flour
• 1 cup (96g) pumpernickel flour
• 3 tablespoons (21g) rye bread improver, optional
• 2 tablespoons (11g) black cocoa, for dark pumpernickel color
• 1 teaspoon Deli Rye Flavor, optional
• 2 1/4 teaspoons salt
• 2 teaspoons instant yeast
• 1 3/4 cup + 2 tablespoons (425g) lukewarm water

METHOD

  1. Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky.
  2. Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.
  3. Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball.
  4. Place the shaped loaf onto a lightly-greased or parchment-lined sheet pan or into a Dutch oven and cover with the lid.
  5. Let the loaf rise for 60 to 90 minutes, until it’s almost doubled in size.
  6. Preheat the oven to 425°F.
  7. Slash the loaf diagonally in several places.
  8. Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F. If using a stoneware baker, remove the lid for the final 5 minutes of baking for a crusty top.
  9. Remove the bread from the oven, and transfer it to a rack to cool completely.

Tips from our Bakers
While both the rye dough improver and the rye flavor are optional, we recommend using them if you can. The dough improver helps to improve the loaf’s rise and texture, while the rye flavor adds authentic pumpernickel flavor.