Thursday, 5 January 2012

Soft Rye Bread










I've been planning to bake rye bread since the first week of March after Frederick made his Sultanas and Cinnamon Bread using the sponge and dough method (click this for the recipe ) but I  was engrossed  with developing my brownie recipes and I was also lazy to bake bread as it is so laborious to do so :-(

When Frederick asked me why I haven't been baking bread lately and reminded me of the rye flour I bought, I put that in my to-do-baking list so I won't forget then when Marco requested me to make a bread for Christmas dinner, it was only then when I decided to come up with a recipe and bake one.

Good thing they liked my rye bread.  It came out soft with a good strong bread flavor.  I just didn't like the texture of the skin.  Everytime I use the breadmachine to bake bread, I always get this soggy and wrinkled skin.  And I have to bake the bread for 40 minutes. So next time I'll just used the oven. 

for those who doesn't have an oven and who only has bread machines, you can still use this recipe.

     SOFT RYE BREAD


Ingredients:

1SPONGE (60/40 flour ratio):


Baker's Percentage (%)
SPONGE
Weight in Grams (g.)
Bread Flour
100%
240
Water
92%
220
Instant Dry Yeast (Le Saf)
1%
3



Total Sponge Weight
463



2. RYE BREAD


DOUGH
TOTAL
(Sponge + Dough)
TOTAL (Sponge + Dough)
Weight in Grams (g.)
 Baker's Percentage (%)
Weight in Grams (g.)
Bread Flour
60
75%
300
Rye Flour (light)
100
25%
100
Water
80
75%
300
Instant Dry Yeast (Le Saf)
1
1%
4
Sugar
30
8%
30
Salt
8
2%
8
Shortening
40
10%
40




Total  Dough Weight
782



Baking Procedure:

Yield  :   1 rectangular loaf
Mixing Method :  Sponge and Dough

Fermentation   :   Sponge : 8 hours
                            Rye bread Dough : 2 hours

Scale                 :  782 g. per loaf

Proofing            :  no need to proof

Baking in Bread Machine :  40 minutes or until the bread turns golden brown

Baking in an Oven :  180 degrees Celsius for 20-25 minutes (until it turned brown)



Sponge:
1. Mix well all the ingredients for the sponge using a wooden spoon or your hands.. Make sure there are no lumps.
2.  Set aside to ferment for 8 to 10 hours.  I did mine for 8 hours.


Rye bread – Sponge and Dough
1. Mix the dry ingredients for the rye bread together and set aside.

2.   Mixing Method:
2.a.  If you are using a stand alone dough mixer – Combine all the ingredients for the rye bread together and mix them under slow speed for 1 minute.
 - Add the sponge and mix under slow speed for another 1 minute, then medium speed until you get a well developed gluten.  To check for a well-developed gluten:  cut a small dough portion and stretch it, if the center comes out to be  a like see-through-plastic and it doesn’t break, the gluten is already well developed.  Make sure that the dough also is not hot.

2.b.  If you are using a bread machine – place the water and the shortening on the bread machine pan first then the dry ingredients.  Press the “dough only” function and mix until the ingredients are well incorporated.
- Add the sponge and mix well until you get a well developed gluten.

3.  Ferment the rye dough for at least 2 hours

4.  Baking:

4a. Baking in Bread Machine :  40 minutes or until the bread turns golden brown

4b. Baking in an Oven :  180 degrees Celsius for 20-25 minutes (until it turned brown)


Makes 1 loaf sliced into 12 pieces . Here’s the estimated Nutritional values per slice of loaf based on the ingredients used. 
Calories :  160.93 kcal
Total Fat:   4.13 g.
Cholesterol :  0 mg.
Saturated fat :  0.94 g.
Protein :  3.96 g
Trans fat  :  0.02 g.
Sodium : 260.25 g.
Dietary fiber :  1.99 g.
Carbohydrate : 28.07 g.
Sugar  : 2.84 g.


 © Fresha-licious (04January2012)

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