100% Rye Bread
3 servings
120 minutes
The recipe is taken from the book "Home Bakery. A Complete Guide to Baking from Professionals". "The success of this recipe depends entirely on the quality of the rye sourdough you have. Rye flour does not have such a high gluten content as wheat flour, and, accordingly, does not have a greater ability to stretch, capture and hold gas bubbles and form a porous structure. 100% rye bread with natural baking powder will always be dense enough . Rye bread does not go stale longer compared to other types of bread. There are two reasons for this: it is hygroscopic, i.e. it absorbs moisture from the air, and contains virtually no gluten. In general, rye bread is healthier for you, healthier for your stomach , healthier for your digestion, healthier for your mood, but not so great for burgers. Rye bread needs support during fermentation, proofing and baking, so tin pans are used to support the dough while it slowly rises. Rye bread tends to dry out quickly in the oven, and the pan helps retain some of the moisture.
1
To knead rye dough by hand, mix sourdough, flour, salt, molasses, and water in a large bowl. Stir with a large spoon until the mixture forms a dough: this will take about 15 minutes, and although the dough may be slightly sticky at first, you need to work with it. Then place it on a clean work surface and knead by hand for about 10 minutes to form a smooth and slightly sticky ball.
- Rye sourdough: 560 ml
- Rye flour: 1 g
- Sea salt: 20 g
- Syrup: 1 tablespoon
- Water: 650 ml
2
To knead the dough using an electric mixer, place the starter in the mixer bowl and attach the dough hook. Add flour, salt, molasses, and pour in water. Knead on low speed for 8 minutes, then increase to high speed and knead for another minute — or until the ingredients are fully combined. Since the gluten content in rye flour is negligible, there’s no point in kneading rye dough at high speed for long.
- Rye sourdough: 560 ml
- Rye flour: 1 g
- Sea salt: 20 g
- Syrup: 1 tablespoon
- Water: 650 ml
3
Slightly spray the container with vegetable oil and place the dough inside. Cover with plastic wrap and leave for an hour to ferment at room temperature (approximately 20 degrees).
4
To perform the folding, place the dough on a lightly floured surface and stretch it into a rectangle about 2.5 cm thick. Fold one third up with your hands, then repeat with the remaining third. Turn the dough 90 degrees and fold it into three layers again. Place the dough in an oiled container and let it ferment for another hour.
5
Use a dull knife or divider to divide the dough into three equal portions of 800 grams each. Take one portion, cup it with your palms pressed together, and keep them tightly against the dough. Moving counterclockwise, roll the dough into a tight ball with a smooth surface. Leave it on a floured surface covered with plastic wrap for 20 minutes.
6
Lightly grease three bread pans measuring 15 × 9 cm and about 10 cm deep with oil. Taking one ball of dough at a time, stretch the dough to double its width. Fold one third to the center, then place the opposite third on top. Then, like folding a paper airplane, tuck the corners to create the nose of the airplane at the far edge of the dough from your hands. Press the resulting nose to avoid air pockets.
7
Shape the dough into its final form. Firmly squeeze your fingers to press on the tip of the dough and twist it towards yourself while constantly pressing down. Use small finger movements to shape and seal the dough as needed. Roll the dough into a rope by pressing with your fingers to the middle thickness, then press down on the seam with the base of your working hand to seal it. Continue working with both hands, sealing the seam each time. Check that the seam is straight and securely sealed; if not, pinch it closed. Place the dough in molds and loosely cover with plastic wrap. The fermentation of rye bread is best done at room temperature (20 degrees) for 6-12 hours. Rye bread does not benefit from prolonged fermentation in cool conditions as the starter will not work well. The loaves should rise by one-third. The dough will not recover if touched.
8
Preheat the oven to 200 degrees. Spray the oven with water and reduce the temperature to 150 degrees. Bake the bread for 25 minutes, then turn the pans and bake for another 15 minutes. Check for doneness by tapping the bottom of each loaf: a done loaf should make a dull, dry sound. Baking time should not exceed 50 minutes. If you see a raw strip on the bottom crust when slicing, it means you took the bread out of the oven too early.