Party
Rye Bread
From the Kitchen of Joe Valencic
|
Ingredient |
Volume |
Weight |
Baker's
% |
|
Unbleached
Bread Flour |
4-1/2C |
23 oz. |
100% |
|
Dark
Rye Flour |
1-3/4C |
9 oz. |
|
|
Salt |
1T |
.6 oz. |
1.9% |
|
Instant
Yeast |
2-1/4t |
.35
oz. |
1.1% |
|
Milk
(warm) |
1-1/4C |
10 oz. |
31.25% |
|
Water
(warm) |
1-1/8C |
9 oz. |
28.13% |
|
Egg
(room temp.) |
1 Lg. |
1.85
oz. |
5.8% |
|
Molasses |
2T |
1.7
oz. |
5.3% |
|
Caraway
Seeds |
2T |
.5 oz. |
1.56% |
|
Totals |
56 oz. |
175.04% |
|
Combine all dry ingredients in a bowl and blend until well mixed. In the bowl of your mixer combine all the wet ingredients and mix with a fork until fully combined. Pour dry ingredients into the wet and mix with dough hook on speed #2 for 6-7 minutes, adding flour as needed until dough pulls from the sides of the bowl. Dough will be slightly sticky. Pour out onto a floured surface and kneed until smooth, then shape into a ball and place in an oiled bowl, covering all sides of the dough with oil. Cover with plastic wrap and allow to rise until doubled in size, about 1 hour.
Pour out dough into surface lightly sprayed with oil. Divide dough into two portions of 28 oz for 8-1/2" x 4-1/2" loaf pans, or 7 oz. portions for 5-3/4" x 3" x 2" dp. mini loaf pans. French fold the dough and roll into tube shape, being careful to not fully deflate the dough. Pinch seams closed and place seam side down in the pans. Cover pans with plastic wrap and allow to rise until not quite doubled in size; about 45 minutes.
Preheat oven to 400F. Coat tops of loaves with wash of egg white mixed with 1T of cold water. Bake full sized loaves for 30-35 minutes, or until internal temp of 200F is reached. Bake mini loaves for 18-20 minutes, or until internal temp of 200F is reached. Remove loaves from pans and place on cooling racks. Do not slice mini loaves for a minimum of 90 minutes, and full sized loaves for a minimum of 2 hours.
