Easy
23
loaves at 1.5 lb eachPublished 2004
This Rye Bread Combines a reasonably light texture with an agreeably hearty rye flavor. Whole-rye flour is used, and all of it is acidified, imparting a moderate tang to the finished taste. The 60 percent of white flour in the formula contributes to the bread’s lightness, and it’s a good, everyday kind of rye bread, particularly suited to palates that are not used to the more robust rye breads comprised of 80, 90, and even 100 percent rye. Medium rye flour in place of whole rye flour brings a loaf with slightly less rye flavor, but it is an acceptable substitute.
U.S. | Metric | Home | Baker’s % | |
Bread Flour | ||||
Whole-Rye Flour | ||||
Water | ||||
Caraway Seeds | ||||
Salt | ||||
Yeast | ||||
Total Yield |
Whole-Rye Flour | ||||
Water | ||||
Mature Sourdough Culture | ||||
Total |
Bread Flour | |||
Water | |||
Caraway Seeds | |||
Salt | |||
Yeast | |||
Sourdough | |||
Total |
Tasty rolls can be made from this dough as well. It is easiest to bake them on sheet pans that have been sprinkled with cornmeal or coarse semolina. Bake time for a
© 2004 All rights reserved. Published by Wiley.