Weizenmischbrot: A light rye

This is a bread that I was really excited about, but in the end was a bit disappointed with the finished result. I am going to keep this post brief, so that I can dedicate my energy to the breads that are truly worth writing home about; this is not one of them.

This bread contained two different build which I found to be interesting. One was a rye sourdough build which was prepared with whole rye flour the other was a wheat build. What in German is called a Wheat pre-dough, which in international terms would be considered a biga. It was suggested to rise the dough for up to two days in the cooler, but I went with preparing it overnight, at room temperature, which in my abode mean barely 60 degrees, so not too warm. 
I woke up very early the next morning to get this bread under way. I noticed very little growth in the rye sourdough, so I was glad that a wheat pre-dough was included. I am in the process of making my rye starter much stronger. I am feeding it several times a week, but what it really needs is a warmer environment to grow in, which is hard to come by in the Wolfe Residence. It is coming along, but it is a slow and steady process. The mixing process is actually quite simple for this bread. The two builds are combined with the water, all of the other ingredients are added and the dough is mixed first of speed one for 5 minutes, and then on second speed for two minutes. There are no folds in this dough. The dough ferments for 30-45 minutes, and then it is proofed for 45 minutes. I decided to bake this bread in my brotforms. They came out very nicely, except for the way the bread opened. I did use a scoring pattern that I never use, three parallel lines. Typically, if I use a parallel pattern I use two lines, and it turned out that the extra score did not work out in my favor. It split. Actually both breads split a bit funny, but the finished product is pleasing to the eye. 
One of my major problems with this bread is that it is a bit dry. I may have left it in the oven two long. Another issue is that my home oven vents steam very early. The newer gas ovens tend to do this. I prefer the older style electric ovens for my bread baking. But you got to do, what you got to do!
The finihed product is a dough with a relatively tight crumb, a light rye flavor and a significant crust. I would have preferred a more open bread. Typically the rye breads that I bake have all of their rye flour in the build and none in the final build, I should have known better. Had I placed all of the rye in the starter, with a little extra water, I most likely would have gotten closer to what I was hoping for, but it was German, and thus It's on my last. Keep your eyes peeled for the Completely whole grain volkornbrot with tons of sunflower seeds!! 
-DW, The Bread Barron