Directions:
- The day before making the bread:.
- Mix proofed starter, rye flour, and water in a bowl.
- This will make a wet, pasty barm (starter).
- Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy.
- Immediately put it in the refrigerator overnight.
- Bread baking day:.
- Remove the rye barm (starter) from the refrigerator one hour prior to making the dough.
- After chill is off the barm, stir together the flour, sugar, cocoa, salt and yeast in large mixing bowl.
- Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball.
- Add additional water if the dough ball does not pick up all the flour, or more flour if the dough seems too wet.
- With dough hook attachment mix on loaw speed for 4 to 5 minutes.
- Add more flour as needed to make a smooth pliable dough ball. It should be tacky but not sticky.
- Note: Rye bread will become gummy if you mix too long, so try to make all adjustments early and minimize the mixing and kneading process.
- Transfer dough to lightly oiled bowl, rolling it around to coat it with oil.
- Cover bowl with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
- Sprinkle small amount of flour on the counter and carefully transfer the dough to the counter (try not to degas the dough).
- Divide the dough in 2 equal pieces and shape them into boules or rectangle for sandwich bread.
- Line baking sheet with parchment (or use proofing basket) and sprinkle with cornmeal, smolina flour or coarse whole-rye flour.
- If making sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s).
- Transfer the dough to the pans, mist the dough with spray oil and loosely cover with plastic wrap or a towel.
- Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the lip of the bread pan at the center, or rises to 1 1/2 times it original size.
- For Freestanding Loaves:.
- Preheat the oven to 450°F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on lower shelf (to provide steam).
- Score the loaves to allow for expansion.
- Transfer the dough to the baking stone.
- Pour 1 cup hot water into the steam pan and quickly close the door.
- After 30 seconds open the door and spray the oven walls with water.
- Repeat twice more at 30 second intervals.
- After the final spray, lower the oven temperature to 400°F and continue to bake for another 20-30 minutes. Checking the breads and rotating 180 degrees, if necessary, for even baking.
- When done, the bread should register 200°F in the center and sound hollow when thumped on the bottom.
- For Loaf Pans:.
- Place pans on baking sheet and place in the oven (middle rack).
- Bake for 20 minutes, then rotate the sheet pan 180 degrees for even baking.
- Continue baking another 20 to 30 minutes, or until loaves register 185-195°F in the center and sound hollow when thumped on the bottom.
- Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.19 Kcal (1864 kJ) | ||
| Calories from fat | 64.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 11% | |
|---|---|---|---|
| Sodium | 902.08mg | 38% | |
| Potassium | 297.29mg | 6% | |
| Total Carbs | 81.85g | 27% | |
| Sugars | 7.06g | 28% | |
| Dietary Fiber | 7.36g | 29% | |
| Protein | 14.79g | 30% | |
| Iron | 4.9mg | 27% | |
| Calcium | 55mg | 5% | |
| Amount Per 100 g | |||
| Calories | 229.97 Kcal (963 kJ) | ||
| Calories from fat | 33.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 11% | |
|---|---|---|---|
| Sodium | 465.98mg | 38% | |
| Potassium | 153.57mg | 6% | |
| Total Carbs | 42.28g | 27% | |
| Sugars | 3.65g | 28% | |
| Dietary Fiber | 3.8g | 29% | |
| Protein | 7.64g | 30% | |
| Iron | 2.5mg | 27% | |
| Calcium | 28.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Iron Mike's Dark Rye Bread (Bread Machine)
Water, Water, Molasses, Canola oil, Bread flour, Rye flour and 7 more.. -
Sourdough Deli Rye
Sourdough starter (rye based) and 9 more.. -
Breakfast Bread, Bread Machine
Warm water, Rye flour, Wheat flour, Bread flour and 6 more.. -
Outback Honey Wheat Bushman Bread (Copycat)
Warm water, Sugar, Yeast, Bread flour, Whole wheat flour and 11 more.. -
Superb Rye Bread (Bread Machine)
Rye flour, Bread flour and 6 more.. -
Light Wheat, Vienna Style Bread
Water, Butter (in pieces, softened ), Sugar and 8 more.. -
Crusty Sourdough Rye Bread
Sourdough starter, at room temperature, Rye flour and 8 more.. -
Great Big Poufy Buns
Water, 110 degrees, Whole milk, 110 degrees and 11 more.. -
Honey Lemon Bread
Water , plus, Water, Honey and 6 more.. -
Banana Whole Wheat Bread
Water, Butter or 1 1/2 tbsp vegetable oil, Honey, Egg and 7 more.. -
zucchini herb bread
Water, Honey, Oil, Shredded zucchini (4 oz) and 6 more.. -
oatmeal sunflower bread
Water, Honey, Butter, softened, Bread flour and 5 more..
Also Try
-
-
-
Sourdough Starter and Sourdough Rye Bread
Unbleached white flour, Fast-rising active dry yeast and 10 more.. -
-
-
-
-
-
Sourdough French Bread - Abm (Amish Bread Starter)
Hot tap water, Amish starter, Oil, Salt, Bread flour and 1 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
