Soft-Crusted Bread and Rye Bread Formulas

Appears in

Published 2008

About

This category includes sandwich-type breads baked in loaf pans, soft rolls, braided breads, and straight-dough rye (sour rye breads are in the next section). Many of these formulas incorporate milk, eggs, and higher percentages of sugar and fat.

Soakers

Adding large quantities of whole or cracked grains to bread doughs can have two undesirable effects. First, the grains absorb water from the dough, resulting in a dry baked loaf. Second, the grains may not hydrate sufficiently, resulting in hard chunks in the bread that are difficult to eat.

The seven-grain bread formula on this page contains a relatively small quantity of small, fairly tender grains, and there is sufficient water in the formula to hydrate them. Thus, they can be added directly to the other ingredients.

However, if larger quantities of grains are added, especially if those grains include large, hard grains such as wheat berries, it is better to prepare what is known as a soaker. This procedure hydrates the grains before they are included in the bread dough.

Two kinds of soakers, hot and cold, are used. For large, hard grains, a hot soaker is preferred. To prepare a hot soaker, bring the required quantity of water to a boil, as indicated in the formula. Pour the water over the grains and stir. Cover tightly and let stand 4 hours or more, or until the grains are softened and cooled. Drain and add to the dough as indicated in the formula.

Use a cold soaker for smaller and softer grains. Pour cold or room-temperature water over the grains, stir, cover, and let stand until softened. If a cold soaker is used for hard grains, it may be necessary to prepare it one day ahead of time. In warm weather, store the soaker in the refrigerator to inhibit fermentation or enzyme activity.