The Fresh Loaf

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WHOLE GRAIN RYE BREAD

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RICHARD HAMILTON's picture
RICHARD HAMILTON

WHOLE GRAIN RYE BREAD

Recently I came across a bread recipe in a magazine identified as HOMEMADE BREAD.

One of the recipes is Whole-grain rye bread

Calls for

4 cups whole grain rye flour

1/2 cup vital wheat gluten

2 packets active dry yeast

2 tsp salt

1 tbsp caraway seeds

1 1/2 cups of hot water, from tap, not boiling

1 tbsp olive oil

Combine the flour, wheat gluten, yeast, salt and carawy seeds in a bowl or a stand mixer.  Stir to combine.

Add the hot warter.  Mix the ingredients until stiff; then knead the dough with the dough hook on a mixer for five minutes or turn dough out onto a floured surface and knead by hand for 10 minutes until the dough is smooth.  Add a little more flour as needed if the dough is sticky.

Spray dough with cooking spray, cover the bowl with plastic wrap, and allow the dough to rise until double (about two hours).  Punch down the dough, and shape it into an oblong loaf.

Place the loaf on a baking sheet sprayed with cooking spray.  Brush with olive oil and make slashes with a sharp knife along the loaf.  Cover with plastic wrap, and allow to rise for 45 minutes.

Preheat the oven to 375 degrees and bake for 40 minutes or until the loaf turns golden brown and feels firm.

Let the loaf cool completley.

With the exception of using cooking spray I followed these instructions.  I cannot get the dough to double in size.  After baking I find this bread is nothing more than a big hard rock.  As presented in this article I cannot generate the texture they are showing in their picture presentation.

Does anyone have any suggestions??

Richard.........

 

 

 

 

cranbo's picture
cranbo

Several issues here:

  1. I think hydration is too low. Add more water.
  2. I think too much yeast in the recipe. Try 1 packet (7.1g) instead. 
  3. Rye is sticky; resist the temptation to add any more flour. Use wet or oiled hands instead. Use a stand mixer if you can, handling 100% rye is a sticky mess. 
  4. Rye rises differently. Because it has so much less gluten, 100% rye dough gives you a lot less flexibility if you have even slightly overproofed. It's possible you overproofed.

MiniOven's 100% rye thread has a lot of useful info and comments: http://www.thefreshloaf.com/node/15736/mini039s-favorite-rye-ratio. Search TFL for other threads about 100% rye. 

100% rye is a tricky beast. Don't be discouraged, but it will take a good amount of practice to get it right. 

Kjellevator's picture
Kjellevator

How warm was the water? Should not be more than 105° to 115°F...

K

Funny_Face's picture
Funny_Face

Thank you so much for posting this recipe; I finally have Rye that is similar to regular bread. I did omit the caraway because I didn't have any.