I’ve at all times envied bakers who can effortlessly throw collectively a rye loaf—no weighing, no measuring—simply by really feel, like their mothers and grandmas did. I’ll most likely by no means be that sort, however I really like having a easy rye bread template I can seize anytime—one thing I can whip up with no matter’s readily available or tweak with completely different add-ins after I’m within the temper for a change.
I normally pair complete rye bread with protein earlier than my exercises—the hearty wholegrains give regular power and maintain me full with out that heavy, sloshy feeling, which is an enormous no-no for swimmers. I do the identical proper after, earlier than a correct meal, to refuel and protect my muscle groups. Having a easy rye bread recipe would make conserving it a staple at dwelling a lot simpler.
I’ve discovered that the important thing to respectable rye bread is conserving the dough acidic sufficient to cease the rye’s amylase from turning it mushy. Utilizing CLAS ensures an excellent rye loaf each time. Past that, you’ll be able to mess around with the remainder of the recipe—the probabilities are countless. Right here’s my easy rye recipe for at present—tomorrow could change, however the primary framework stays the identical:
Makes two loaves in 7×3×4 tins—about half a 9×4×4 Pullman, 825 g every.
150g rye berries
675g water
cooked on GABA setting in Zojirushi rice cooker
cooled to be used
Soaking complete berries by no means appears sufficient—they nonetheless fear me as a result of they may chip my tooth, so I at all times cook dinner them with loads of water earlier than including them to the dough.
150g hulled hemp seed
225g sizzling water
soaked and cooled to be used
150g complete wheat CLAS, 150% hydration ( I ran out of rye CLAS)
180g complete rye CLAS, 190% hydration
75g boiling water
23g powder malt extract
23g salt
Blended properly to dissolve and cooled to be used
4g dry yeast
465g freshly milled rye flour
further water as wanted, (64g added)
Combine
Mix moist elements, add dry, and blend till totally mixed.
Form
Divide dough between tins and easy tops with a moist spatula.
Show
ferment at ~38 °C in Walmart toaster oven till pinholes begin to seem on the floor.
Bake
Slide a black pan into the second-lowest rack place.
Toast mode.
Preheat at 450 °F till the heating components glow pink – it takes only a few minutes.
450F x 10 minutes, no lid
Slide one other pan (the toaster oven’s inventory tray) into the bottom rack place
375F x 10 minutes, no lid, examine and foil tops if wanted
375F x 20 minutes, no lid
375F x final 10 minutes, take away loaves from tins and end baking on the black pan.
Right here’s a slice made with whole-grain rye flour from an area mill—half recipe. The rye berries have been cooked with much less water (1:4) — the berries have been too agency for me.
P.S.
Oops, I forgot an vital step!
Let it cool fully (a fan helps).
Wrap it in a paper towel, slip it into a transparent produce bag, and go away it in a single day — 8 to 12 hours is a lot. Subsequent day, slice it skinny—mine is about 7 mm, and luxuriate in!
