70 Percent Rye with a Rye Soaker and Whole-Wheat Flour

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    8

    pullman loaves at 4.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

The Whole-Wheat Flour, along with the soaked rye chops, contributes to the depth of flavor of this bread. Chops, as the name suggests, are milled by chopping rather than grinding the grain; both rye and wheat chops are available, and both add a great deal of texture to breads. If the rye chops called for in the formula are unavailable, cracked rye is a suitable substitute. It does not absorb water as readily as the chops, however, and if using them, first boil the water. The method described calls for dough pieces of 4.5 pounds that are baked in uncovered pullman pans (this weight fits a pullman pan with the dimensions 13 by 3¾ by 3¾ inches); in Germany these loaves are also shaped into large rounds weighing as much as 11 pounds. Prepare the pullman pans by lightly oiling them and then coating them with pumpernickel rye meal or whole-rye flour. This method of preparing the pans is typical for long-baking, high-rye-flour breads, and helps prevent the dough from sticking to the pan. For other types of pan loaves, just oiling the pan is sufficient.

Pre-Fermented Flour: 35%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Medium Rye Flour 7 lb 3.5 kg 11.2 oz 35 %
Whole-Wheat Flour 6 lb 3 kg 9.6 oz 30 %
Rye Chops 7 lb 3.5 kg 11.2 oz 35 %
Water 15.6 lb 7.8 kg 1 lb, 9 oz 78 %
Salt .36 lb .18 kg .6 oz 1.8 %
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry 1.5 %
Total Yield 36.26 lb 18.13 kg 3 lb, 9.8 oz 181.3 %

Sourdough

Medium Rye Flour 7 lb 3.5 kg 11.2 oz ( cups) 100 %
Water 5.6 lb 2.8 kg 9 oz (1⅛ cups) 80 %
Mature Sourdough Culture .35 lb .175 kg .6 oz (2 T) 5 %
Total 12.95 lb 6.475 kg 1 lb, 4.8 oz

Soaker

Rye Chops 7 lb 3.5 kg 11.2 oz ( cups) 100 %
Water 7 lb 3.5 kg 11.2 oz (1⅜ cups) 100 %
Salt .14 lb .07 kg .2 oz (1 tsp) 2 %
Total 14.14 lb 7.07 kg 1 lb, 6.6 oz

Final Dough

Whole-Wheat Flour 6 lb 3 kg 9.6 oz ( cups)
Water 3 lb 1.5 kg 4.8 oz ( cup)
Salt .22 lb .11 kg .4 oz (2 tsp)
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry ( tsp)
Soaker 14.14 lb 7.07 kg 1 lb, 6.6 oz (all of above)
Sourdough 12.6 lb 6.3 kg 1 lb, 4.2 oz (all of above minus 2 T)
Total 36.26 lb 18.13 kg 3 lb, 9.8 oz

Method

  1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
  2. SOAKER: Make the soaker by pouring cold water over the rye chops and salt. Cover with plastic to prevent evaporation. If using cracked rye, prepare a hot soaker using boiling water.
  3. MIXING: Add all the ingredients to the mixing bowl, including the soaker. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate all the ingredients. The dough should be dense and sticky, with medium looseness. Finish the mix on second speed for approximately 2 minutes. Desired dough temperature: 82°F.
  4. BULK FERMENTATION: 30 minutes.
  5. DIVIDING AND SHAPING: Divide the dough into 4.5-pound pieces. Shape the dough pieces into logs and place them in the prepared pullman pans (see headnote). Sprinkle a thin layer of whole-rye flour or pumpernickel meal over the top. They do not need a lid. Cover the loaves with plastic to prevent a crust from forming.
  6. FINAL FERMENTATION: 50 to 60 minutes at 82°F.
  7. BAKING: With normal steam, 480°F for 15 minutes, then lower the oven temperature to 410°F and bake for approximately 1 hour. The proofed loaves do not require scoring of any kind. After about 1 hour, remove the bread from the pans in order to firm up the side walls, and finish the bake on sheet pans. The bread should be wrapped in baker’s linen after it cools and allowed to stand for at least 24 hours before slicing.