RYE BREAD.
Here is the recipe, and play, by play for the rye bread I mentioned couple days ago.
I put this recipe together myself. I used general sourdough bread guidelines. Then made my version. Turned out VERY DELISH.
Flour; total, 1000 grams. 2/3 Bread flour,, 1/3 whole grain Rye flour.
Starter; About 400 grams,
Milk; 600 grams, to get 1000 grams liquid, for 50% hydration.
Molasses; a little over 1 ounce liquid volume. I estimated as I poured out of jar.
Cocoa; about 1 tablespoon. Mainly to darken the bread dough color.
Salt; 25 grams.
My sourdough starter certainly active.
Dough next day after resting in refrigerator overnight.
Deflated so I can do last folding, and separate into 3 portions.
My 3 separate loaves. smaller ones are about 1 pound each. Larger is a 2 pound loaf. waiting on second rise. Well over 1 hour, until I was comfortable setting into oven and baking
I did not slash with razor, Just let nature decide.
Breads were baked in Dutch oven, Covered SS pot, and Square bread pan was covered with another square pan.
Breads did get a nice oven spring
Baked at 440°F for 35 minutes covered. Then additional 15 minutes uncovered. at 400°F
Turned out good looking
Gave away the 2 smaller loaves.
Sliced in half showing interior. Outer skin nice and crisp. Interior nice and soft. I think the milk is a factor in making interior soft.
Notes;
Using whole grain flour, absorbs more liquid. I added some additional water to my dough mixing. Still had some remaining flour, and dough was quite stiff. Next time, I will add even more liquid.
1000 grams of flour is about max capacity of my stand mixer.
Wanted to use all flour I measured/weighted out.
The cocoa was mostly for the enhanced color. I'm sure it added some flavor. Not able to distinctly taste it.
THIS RECIPE IS A KEEPER.
Pb chocolate chip.
I refused to get another pan, so overfilled this one. I had the sense to put a paper lined pan underneath.
