I finally got my fluffy rye!! Tee hee!
Oh, I like the solid, very dark, European rye, too, but I kept making stabs at getting a fairly light, hole-filled, rye bread. Thanks once again to all the information here on TFL, I think I conquered the rye-door-stop demons. At least for today.
- First, it had to be a yeast bread because I lack the maternal instincts a starter would require of me.
- Therefore, it needed a good source of acid. I had whey from a batch of ricotta cheese made with the juice of several lemons and driven over the edge to clear whey with a little powdered citric acid.
- I decided to add a little oil to increase the rise.
- I handled the dough relatively little so as not to destroy the structure of the rye pentosans.
- And then I used a hi-gluten flour to tie everything together.
And it worked. Here's a pic. Below the pic are the particulars. Don't let the shape confuse you. I was baking in an oddly shaped pan around a large cauldron of beef bones turning into stock. This is a marble rye using both light and dark rye flours.
- Make two doughs, identical except for the type of rye flour, using a total of 1000 g flour.
Light (dark) dough:
- 400 g hi-gluten bread flour (80%)
- 100 g light (dark) rye flour (20%)
- 25 g caraway seed (5%)
- 8 g salt, scant (1.5%)
- 8 g yeast, scant (1.5%)
- 25 g light tasting oil, e.g. canola oil (5%)
- 375 grams acidic whey (75%)
- Place all dry ingredients in a bowl and mix thoroughly with a whisk to make sure the rye and white flours are mixed completely.
- Add the oil and whey and mix with a spoon and/or your hand until all the flour is well incorporated.
Cover the two bowls with a towel and let sit at room temperature 1 hour. Stretch and fold once and let sit another hour.
Stretch and fold again and cut each dough in half so you have two dark balls of dough and two light balls of dough.
Take one dark ball of dough and one light ball of dough. Using a rolling pin, roll each ball of dough into a rectangle about 1 cm (3/8") thick. Place the dark rectangle of dough onto the light rectangle of dough and continue to roll until you have an oblong rectangle a total of about 1.5 cm (5/8" )thick and as wide as you want your loaf to be long. Tightly roll the laminated dough into a roll and seal the ends to form a loaf. Repeat with the other two balls of dough to form a second loaf.
Preheat oven to 375F and let the loaves do a final rise for about 45 minutes. Bake 1 hour or until the center is 205F.