40 Percent Caraway Rye

Preparation info

  • Difficulty

    Easy

  • Dough Yield: About

    23

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

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.

Pre-Fermented Flour: 40%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 12 lb 6 kg 1 lb, 3.2 oz 60 %
Whole-Rye Flour 8 lb 4 kg 12.8 oz 40 %
Water 13.6 lb 6.8 kg 1 lb, 5.8 oz 68 %
Caraway Seeds .35 lb .175 kg .6 oz 1.75 %
Salt .36 lb .18 kg .6 oz 1.8 %
Yeast .25 lb, fresh .125 kg, fresh .13 oz, instant dry 1.25 %
Total Yield 34.56 lb 17.28 kg 3 lb, 7.1 oz 172.8 %

Sourdough

Whole-Rye Flour 8 lb 4 kg 12.8 oz ( cups) 100 %
Water 6.64 lb 3.32 kg 10.6 oz (1⅜ cups) 83 %
Mature Sourdough Culture .4 lb .2 kg .6 oz (2 T) 5 %
Total 15.04 lb 7.52 kg 1 lb, 8 oz

Final Dough

Bread Flour 12 lb 6 kg 1 lb, 3.2 oz (4⅜ cups)
Water 6.96 lb 3.48 kg 11.2 oz ( cups)
Caraway Seeds .35 lb .175 kg .6 oz ( T)
Salt .36 lb .18 kg .6 oz (1 T)
Yeast .25 lb, fresh .125 kg, fresh .13 oz, instant dry (1 tsp)
Sourdough 14.64 lb 7.32 kg 1 lb, 7.4 oz (all of above minus 2 T)
Total 34.56 lb 17.28 kg 3 lb, 7.1 oz

Method

  1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
  2. MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed, and 3 to 4 minutes on second, until a strong gluten development is achieved. Desired dough temperature: 78° to 80°F.
  3. BULK FERMENTATION: 1 hour.
  4. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape round or oblong.
  5. FINAL FERMENTATION: 50 to 60 minutes at 78° to 80°F.
  6. BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for 20 to 25 minutes.

Variation

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 3-ounce round roll is 20 to 24 minutes. Alternatively, Salzstangerl, or salt sticks (a common sight in Austrian and German bakeries), can be made by shaping the rolls into fingers, pressing the top side into a damp cloth, and then into a tray of caraway and coarse salt mixed together. Proof and bake these rolls with the salt-caraway side up on the sheet pan.