Whole-Rye and Whole-Wheat Bread

Preparation info

  • Difficulty

    Easy

  • Dough Yield: About

    22

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

The Presence of Whole-Wheat Flour in This Bread adds a flavor note that would be lacking if all white flour were used. The whole-wheat flour also makes the loaf somewhat denser. At the same time, the combination of the whole wheat along with the acidified rye makes a bread with good moisture retention and good keeping qualities.

Pre-Fermented Flour: 25%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 10 lb 5 kg 1 lb 50 %
Whole-Rye Flour 5 lb 2.5 kg 8 oz 25 %
Whole-Wheat Flour 5 lb 2.5 kg 8 oz 25 %
Water 13.6 lb 6.8 kg 1 lb, 5.8 oz 68 %
Salt .36 lb .18 kg .6 oz 1.8 %
Yeast .25 lb, fresh .125 kg, fresh .13 oz, instant dry 1.25 %
Total Yield 34.21 lb 17.105 kg 3 lb, 6.5 oz 171.05 %

Sourdough

Whole-Rye Flour 5 lb 2.5 kg 8 oz (2⅛ cups) 100 %
Water 4.15 lb 2.08 kg 6.6 oz ( cup) 83 %
Mature Sourdough Culture .25 lb .125 kg .4 oz (1 T + 1 tsp) 5 %
Total 9.4 lb 4.705 kg 15 oz

Final Dough

Bread Flour 10 lb 5 kg 1 lb (3⅝ cups)
Whole-Wheat Flour 5 lb 2.5 kg 8 oz ( cups)
Water 9.45 lb 4.72 kg 15.2 oz (1⅞ cups)
Salt .36 lb .18 kg .6 oz (1 T)
Yeast .25 lb, fresh .125 kg, fresh .13 oz, instant dry (1 tsp)
Sourdough 9.15 lb 4.58 kg 14.6 oz (all of above minus 1 T + 1 tsp)
Total 34.21 lb 17.105 kg 3 lb, 6.5 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 minutes on second. The bran particles in the whole-wheat flour have a slight puncturing effect on the developing gluten network, so an additional 15 to 30 seconds of mixing on second speed may be necessary for proper dough development. 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°.
  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.