The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sweet Pan Rye with Whole Wheat

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.

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