A last minute dark rye
So round 10 one night I thought, "be nice to take fresh bread in to work..."
so I mixed, in the bottom of my mixer bowl.
1 3/4 Cup lukewarm water and 1 1/2 tsp active dry yeast
While it sat for 10 min I poured
1/4 cup boiling water over
3 tbsp of cooking molasses and
1 tbsp Brewers Wort
I mixed until dissolved.
In another Bowl I sifted together
2 Cups Ground Rye Flour (https://nootkarose.ca/)
3 cups all purpose flour
1/4 cup cocoa Powder
1 1/2 tsp salt
1/2 tsp caraway seed
I hit the 10 minute mark on my yeast and checked it to make sure I had a bit of roil, some clouding and
bubbles. I added the molasses mix, gave it a light stir and then I poured my dry mix over top of the yeast
and molasses blend.
I dough hooked at 4/10 for just enough time to get a fairly wet consistency then as it mixed I drizzled in
2 tbsp of veg oil.
I continued to blend at 4 for another 3 min until the dough formed a good sticky ball on the hook
I then sprayed my hands with a light mist of cooking spray and pulled the dough from the hook and
then snowballed it into a rough sphere that I placed in my lightly sprayed Paderno Clay bowl. I covered
with plastic wrap and let stand in a warm place til it doubled in size (about 60 - 70 min)
I dropped it onto my work table that had been dusted with Red's Semolina flour and plasticined it into
a longer loaf. I dropped it into my long loaf basket, lightly draped the plastic wrap and dish towel on top.
I let stand room temperature for 1/2 hour then placed in fridge for 6.5 hours (overnight. I put it in the
fridge at midnight). at 6:30 I pulled it out and let it stand for 35 min on top of the stove as it preheated
to 425. I baked it for 30 min lid on then 10 min lid off. pulled out and let cool for 2 hours then tucked in.