Rye Bread
The softest velvety bread I have ever munched. Sturdy enough to hold all your toppings but not too tough to bite through. This Rye Bread Recipe is adapted from a Simply Recipes Rye Bread recipe.
Ingredients
- 7 g active dry yeast 1 small package
- 310 g warm water optimal temperature is around 38°C
- 70 g molasses or treacle I used "keukenstroop"
- 140 g rye flour
- 220 g all-purpose flour divided
- 150 g whole meal flour
- 15 g cocoa powder (unsweetened) = 2 tbsp
- 7 g salt
- 20 g neutral tasting vegetable oil rapeseed or sunflower; plus extra for greasing the bowl
Instructions
Dissolving the Yeast
- Dissolve the yeast in a jug or bowl with warm water and molasses. Let it stand around 5 - 10 minutes until the yeast gets active and bubbly.
Making the Dough
- In a separate big bowl, mix the rye flour, 150g of the all-purpose flour, whole meal flour, cocoa, and salt. Add in the oil and yeast mixture. Mix with a wooden spoon until a uniform shaggy dough forms.
Kneading and Shaping
- Spread the leftover 70g of all-purpose flour on a clean surface and knead the additional flour into the dough. Knead until the dough is smooth and barely sticks to the hands, about 5 - 7 minutes. You might want to add some more flour if it is too sticky but it is normal that rye doughs stay slightly tacky and more clay-like compared to wheat doughs. Form the dough into a ball by turning it on the work surface and at the same time tucking the bottom edge underneath*. Spread some oil in a big bowl, turn the dough ball around in it so that it is covered in oil.
First Proof
- Cover the bowl with a damp towel or plastic**. Let it proof in a warm place for around 1 - 1.5 hours until it has puffed up and almost doubled in size***.
Second Proof and Shaping
- Gently knock out some air from the dough, knead a few turns and shape into a loaf, depending on how you wish to bake it. I baked it using the Dutch oven method. For this, shape the dough into a ball/boule*. Lightly flour a towel for the bowl or a proofing basket, put the dough in the bowl and cover again with a damp towel. Let it proof for the second time for about 30 to 45 minutes. This is the perfect time to turn on your oven at 220°C (fan) and put the Dutch oven there to heat up.
Baking
- Turn the dough out on a floured parchment paper, so that the floured side of the dough is on top. Score the loaf a few times. Carefully take the hot Dutch oven from the oven, and slowly lower the dough into the Dutch oven (basically using the parchment paper as a hammock). Put the lid on and place it into the oven. Bake for 15 minutes with the lid on. Then lower the temperature to 200° (fan), remove the lid and let it bake without the lid for another 30 minutes, or until done.
- You know the bread is done when it's dark brown and sounds hollow when tapped on the bottom. You can also check the internal temperature which should be between 88° - 99°C. Let it completely cool on a wire rack before slicing into it (the bread is still cooking inside and you do not want to let the steam out). Enjoy it with some herb butter or next to a soup.
Notes
* For shaping dough into a ball or "boule", look at the video here.
** I really recommend using shower caps for proofing bread! No joke, they fit well and do their job perfectly. I have gotten one I can wash and reuse.
*** It is freezing where I am at the moment, so I let my dough proof for 1.5h for the first rise and 45 minutes for the second one.