Lazy 29% Whole Rye Sourdough Poppyseed Crusted Sandwich Loaf
This started out as Eric’s Sourdough Deli Rye, but I started to worry about my KA mixer after I added the levain to the developed initial dough as is just wasn’t building any strength. My KA mixer is a newish model with the plastic gears so I didn’t want to kill it just to bake this as a hearth loaf. So I decided to make my first lean sandwich loaf. I poured the dough (it was pretty loose) into the greased pullman pan, smoothed the top and placed it into the proofing box. I baked it after it had risen to 1 cm below the rim of the pan.
It turns out that this makes a great sandwich loaf and one that is super fast to put together. This is just like an Approachable Loaf from the CB but with far less whole grain. So like Dan’s method with the Approachable Loaf, this gets one fermentation, no shaping just a rise in the pan and then a bake. Sure a shaping and another rise would give a more even crumb, but I didn’t care, it was a perfect vehicle for a fried egg sandwich for dinner.
The recipe for this bread is located here ——> Community Bake Rye