RYE BREAD FOR SOLSTICE

Maybe it’s the Nordic influenced area where I grew up, Ballard in Seattle, but Rye bread and Salmon always seemed appropriate for celebrating the Solstice in June.

I love Peter Reinhart‘s recipes from “Artisan Breads Every Day”, but his recipe for rye bread had way too many steps for me. I prefer his method of putting the dough together and letting it rise in the refrigerator for two or three days. So, instead of using his recipe for rye bread, I used his recipe for “Everyday 100% Whole Wheat Sandwich Bread”, and made a few changes. I switched out the type of flour, and added the cocoa and molasses that were recommended in the Rye bread recipe. It worked beautifully and was very simple to make. It had the right amount of liquid and yeast to be able to raise in the refrigerator with minimal kneading. This is going to be my basic recipe for converting recipes from other books to this method. The method Peter Reinhart describes is absolutely essential to the success of this bread, and the brand of yeast I used improved the bread immensely.

RYE BREAD

Prep Time: 20 minutes
Cook Time: 1 hour
Cuisine: American
Keyword: rye bread

Ingredients

Instructions

DOUGH

  • Heat the milk to lukewarm (about 95 degrees F). Whisk the yeast into the milk.
  • Using the scale, measure flours, salt, cocoa powder, honey, molasses, butter and egg into the mixing bowl of a stand mixer. Add the milk mixture.
  • Using the paddle attachment, mix on low speed for 2 minutes.
  • Switch to the dough hook. Increase speed and mix on medium low for 4 minutes.
  • Increase speed and mix on medium for 2 minutes.
  • Knead the dough for 1 minute on a lightly oiled surface and form it into a ball.
  • Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.

ON BAKING DAY

  • Remove the dough from the refrigerator. Divide it in half. Shape it into two sandwich loaves. Place them in buttered loaf pans. Oil the top and cover lightly with plastic wrap. One can be put back into the refrigerator at this point to be baked on a different day.
  • Let the dough rise for 2 hours or until it has a dome about an inch above the pan.
  • Preheat the oven to 350 degrees F. Bake until golden brown, rotating once to ensure even browning. This should be about 40 to 50 minutes, or until internal temperature is about 185 degrees.
  • Remove from the pan and cool on a rack. Wait until cool before slicing.
Tried this recipe?Let us know how it was!

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