40 Percent Caraway Rye
I'm posting this bread hoping that it will inspire other TFL members to bake it, because it is a great bread. It took me a long time till I decided to make it and now I regret that I haven't done it sooner. Full of flavor, easy to make and friendly with rye beginners, it is light and healthy and for my taste, it's perfect.
I followed mr. Hamelman's formula from "BREAD" page 194, with few modifications:
- I didn't used commercial yeast.
- I increased hydration from 68% to almost 73%.
-Instead of white flour I used a mix of 41% Malthouse Doves Farm (which is a mix of Brown Wheat Flour, Malted Wheat Flakes 15%, Rye Flour 3.6% and Malt Flour), 41% Whole Wheat Doves Farm (but I removed the big brans) and 18% white flour austrian W 480 (mehl griffig).
For those who don't have the book, eric (ehanner) posted the formula on his blog, a few years ago (here is the link to the formula).
For the quantities and details of the method I used, please visit my romanian blog (translation available), link here.
Hope you'll make this bread as soon as you can! Happy baking to all of you!