Sunday, July 8, 2007

Bread Alert: Super Wheaty Rye

My mother was in town this weekend, and she's on a strict diet which allows for no white flours. I invented this loaf for her.

  • 1 cup whole wheat flour
  • 1 cup rye flour
  • 1 packet yeast
  • 1 tsp molasses
  • 1 cup water

Sift together flours and yeast. Add molasses and water and stir to form a heavy batter. Cover with plastic wrap and let sit overnight.

  • 1 tbsp wheat germ
  • 1 tbsp carraway seed
  • 1 tsp dill
  • 1 1/4 cup hot water
  • 1 tbsp safflower oil (whatever flavorless oil you have is fine)
  • 1 cup rye flour
  • 3 cups whole wheat flour, approx

Sprinkle the wheat germ, carraway, and dill on top of the sponge. Add the hot water and stir to form a nice wet batter. Add the rye flour and stir well. Slowly add in the whole wheat flour until the dough is kneadable. Flour a work surface with more whole wheat, and knead for 10 minutes, adding whole wheat flour as necessary to control the stickiness.

Oil a mixing bowl. Place the dough in the bowl and give it a spin, then flip it so all surfaces get a little oil on them. Cover with plastic wrap and set in a warm place to rise, one hour.

Punch down the dough and divide in two. Oil two loaf pans, shape the ball into oblongs and press into the pans. Cover and let rise until doubled in bulk. (WARNING: I let this rise for too long. See my notes below. I recommend 45 minutes for the second rising.)

20 minutes before baking, preheat the oven to 350. Bake for 30 minutes or until it sounds hollow when tapped. Allow to cool completely before cutting and serving.

  • Because of the lack of bread flour, this dough doesn't quite have the elasticity of the others I've made.
  • Oh noez! The bread rose beautifully, but collapsed in the oven. Latest theory -- I allowed it to rise too much before baking. I gave it one hour for the second rising in a very warm room, when 45 minutes would have been enough.
  • The flavor is very rich with this bread. The sheer quantity of whole wheat provides a contrasting flavor to the rye; even though it's technically a rye bread it really tastes more like a brown bread. It would have benefited from an even lengthier sponge.
The sponge. Didn't have as pungent a smell as before, but that didn't affect the rising.

After the first rise. You can see that there's nothing wrong with the yeast!

I wish I had a photo before they went into the oven, so you could see how much they had risen. Yet after baking, they fell back to their pre-rising height.

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