I was thinking about Rueben sandwiches the other day and decided to try baking some rye bread.
The only rye flour I could find locally was Hodgson Mill stone ground whole grain rye flour. Is this the same thing as pumpernickel?
I kind of followed the recipe for marble rye in the BBA. I reduced the rye flour to 4 ounces and used 9 ounces of KA bread flour. I didn't have any mollasses so I substituted a tablespoon of regular sugar. I prefermented the rye for 10 hours at room temperature and then 10 hours in the refrigerator. Used a stainless steel mixing bowl for a banneton.
I'm frankly amazed at how well it came out, I had very low expectations. This was my first try at this type of loaf. It baked 45 minutes at 350 degrees. It seems like maybe the oven should have been a little hotter. The internal temp said it was done.