The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye rolls

KenK's picture
KenK

Rye rolls

 

I feel like such a Rube.  I made a rye bread a couple of weeks ago and while it was good; it did not taste in the least like rye bread.  Come to find out that the taste I associate with rye is actually caraway.

This recipe is derived from the BBA but I changed it some and it makes such good bread and so easy to make I will type out the way I did it.

4 ounces Hodgson mill whole rye flour

4 ounces water

1/8 teaspoon instant yeast

Mix together and let sit on the counter for 2-3 hours and then refrigerate 12-16 hours

Add to the preferment

9 ounces KA bread flour

4 ounces water

1 Tablespoon sugar

2 Tablespoons shortening

1 1/2 teaspoons salt

1 1/2 teaspoons instant yeast

2 teaspoons caraway seeds

Mix and knead until smooth

Bulk ferment about an hour at 70-72 degrees

Shape and let rise 1 1/2 hours

Bake at 350 for 20-20 minutes.

Shaped

 

After proofing

I scored one roll, obviously not needed.

Fuzzy pic of the crumb, we split the ugly one for a bedtime snack.

dmsnyder's picture
dmsnyder

David

will slick's picture
will slick

I followed your formula,times and everything was looking good. I think rye bread is going to be my unicorn. when the bread was done with the second proof it looked great. When I realized I had not oiled the second piece of plastic i used to cover the bread. It suck terribly and half the loaf deflated. Oh well. It still "looks"great" the crust has just a little spring, it smells wonderful and it feels light and airy. I promise myself i will not cut it open till dinner tomorrow. Here's a pic. of the rye along with yesterdays plain easy french torpedo loaf. I am very happy with my direct method french bread.

 Your rolls look out of this world thanks for the inspiration

KenK's picture
KenK

I have a couple of plastic boxes that I use for proofing.  The largest one will just fit over that half sheet pan.  I can put a couple cups of hot water in there if I want to warm it up, cover the top with a couple of towels for insulation.  Usually I don't bother.  I've got another one that fits over a loaf pan.

I'm sure it isn't "food grade" but the dough doesn't actually touch it and I figure most of the toxic chemicals have already leached out.  It is about the size of the sheet pan and only about 5" deep.  I think it was intended to store clothes and short like that so it would slide under a bed.