This is just a draft; I have yet to try it. Using the amounts in brackets should theoretically make one loaf with approximately 70g fibre. Please forgive me if I got the percentages wrong; I'm still trying to switch from measuring in cups.
Ingredients
58.75% (240g) All purpose flour
2.08% (1 tbsp) Vital wheat gluten (80% protein)
39.17% (160g) Dark rye flour
77.11% (315mL) Water
0.88% (1.5 tsp) Yeast
1.79% (1.25 tsp) Salt
4.99% (1 tbsp) Honey (will probably use molasses instead as soon as I get some)
3.43% (1 tbsp) Butter
3.00% (85g) Wheat bran
Method (written for one loaf)
Sponge
1.2g yeast
125mL water
120g AP flour
Combine yeast with water, then stir in flour until evenly mixed. Cover & let stand at room temperature for 5 to 5.5 hours.
Dough
Everything else
Mix evenly into sponge. Knead until dough passes the windowpane and/or knuckle tests. Let dough rise covered in a greased bowl until doubled in bulk and passes the poke test (dough does not recover from poking/dimpling). Shape into loaf and let rise covered until doubled. Baking time and temperature have yet to be determined because I honestly don't know.
Hockey puck? Door stopper? Slimey pancake? Miraculously wonderful? What do you think?
Don't make bread when you're sleep deprived!
Mix everything but the yeast and salt into the dough before letting it autolyse!
I'm making potato rosemary rolls again (thank you for the clarification, Floydm) but incorporating the autolyse and cool rise techniques. I was half asleep at the time and thought it was a good idea to mix in the potatoes and proofed yeast while I knead. Mixing the yeast into the autolysed dough wasn't a problem but the potatoes didn't do so well - the kneaded dough has chunks of potatoes, spices, and whatnot randomly dispersed throughout but not blended. The dough is now rising in my fridge (or so I hope; I can never tell whether the dough has risen by eye) and it will be shaped and baked in the morning. I'll try to apply some gentle CPR to break up the potatoes then.
