The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sweet Pan Rye with Whole Wheat

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Bob S.'s picture
Bob S.

Sweet Pan Rye with Whole Wheat

This loaf was made using the sponge and dough method. A KitchenAid K5SS stand mixer equipped with a spiral dough hook was employed. The sponge was set in the mixer bowl and covered with plastic wrap, then fermented for eight hours. The dough was re-mixed for a little over two minutes because of the high rye content.

Formula:
Sponge
33.3% Dark Rye Flour
37.5% Stone Ground White Whole Wheat Flour
2% Vital Wheat Gluten
0.5% Salt
0.5% Instant Yeast
68% Water (Variable)

Dough
29.2% Bread Flour
5.6% Honey
2% Shortening
1.5% Salt

The photo below depicts the dough ingredients on top of the sponge just before remixing.

After remixing, the dough is rounded and given a ten minute rest (floor time), then shaped, panned, proofed, and baked.

Grilled Swiss cheese on rye with tomato and baby portabella mushrooms.

Comments

dabrownman's picture
dabrownman

unusual shape.  Betit tastes fantastic too.  So how long did it take to proof? Well done and

Happy Baking

Bob S.'s picture
Bob S.

The loaf took about 75 minutes to proof before being baked. Less yeast was used in this formula than in 100% wheat bread. The bread has a rich and complex flavor, being somewhat mild for rye.

Mrs. KRM's picture
Mrs. KRM

is there any possibility that you could include weights instead of percentages? That's new to me! I read the wikipedia article about it, as well as the one here, but I am having a hard time with the math. Thanks very much.

Bob S.'s picture
Bob S.

The loaf of bread pictured in this blog use a total flour weight of 18 ounces (510 grams). To get the weight of each ingredient, multiply the total flour weight by the percentage listed for each ingredient.

Honey example: 18 x 0.056 = 1.008 oz, rounded to 1 ounce.    510g x 0.056 = 28.56 grams

Here is a link to my Universal Baking Calculator

Bob

dkozel's picture
dkozel

I've just finished assembling 1.1 Kg of this dough, but used whole wheat instead of Rye and white bread flour instead of the whole wheat. Definitely should have reduced the hydration as its still a sticky ball after adding a lot of extra all purpose in the dough stage. I'll post a photo of the loaf tomorrow after it comes out. Fingers crossed!

Bob S.'s picture
Bob S.

Hydration varies a lot amongst different brands of flour (that is why the water percent is always noted as "variable"). Minor stickiness can often be alleviated by delaying the addition of the salt at re-mix. You might also be interested in an earlier blog of mine:

http://www.thefreshloaf.com/node/38853/70-whole-wheat-bread-100-poolish
Bob

dkozel's picture
dkozel

I didn't get as much oven spring as I was hoping and I forgot to put a tray of boiling water in as well so the crust is thicker than desired. I'll definitely be working on this recipe.