Peter Rienhart's 45% Rye Meteil
I wanted to bake a Rye bread from Peter Reinhart's book : Whole grain books, as a change from Hamelman's Rye recipes.
With 45 % Rye flour, and 55% whole wheat flour, the bread is very wholesome, and enriched. It contains butter, honey, caraway, and nigella seeds. The bread is leavened with the 45% Rye flour amount as Rye sour, but the final dough contains 2.25 tsp of instant yeast. The bulk fermentation and final fermentation takes from 50-60 minutes at most.
The dough was understandably sticky during mixing, and never came together well. I resisted adding flour to the final dough and adhered to the recipe. This dough sticks to everything, so i should have really kneaded the whole wheat dough (soaker) to proper gluten development as stated in the recipe before final incorporation.
As with most recipes of the book, the final dough ferments FAST! i had to watch it closely.
The bread is very, very aromatic and wholesome. 3-4 slices is all you can eat in one sitting, it really fills you up fast. This is the first time i use spice in bread, and oh my! was i missing so much with leaving out caraway in rye breads!
The Rye sour stands out here, with a pronounced sweetish tang. This is a very satisfying flavorsome bread.