We love rye breads, especially my hubby is fan of it so whenever I make some bread, he would ask me to add some rye. I tasted rye bread when he bought Pumpernickel bread from the store. It tasted great, but looked like a brick. Rye bread’s have one problem, it requires an acquired taste, it has only love and hate relationship, not in between. Rye flour is less in gluten but contains more soluble fibers.
Last week I borrowed a book from Library Amy's Bread by Amy Scherber and Toy Kim Dupree . Amy and Toy own the Hell’s kitchen, Chelsea Market and The Village bakeries in New York City. I thought if they sell bread in bakery then it should be good, otherwise who will spend to money to buy them when other brands exist. So I decide to try this French rye bread. This bread uses a small amount of sourdough and rest of yeast to make it. I followed the instructions exactly same as in the book except for adding some caraway seeds and extra ¼ cup of bread flour. I know caraway would enhance the flavor of bread. This bread requires one day of pre-planning as well as you need to have some sourdough in hand.
I made only one small loaf, as this is the testing phase. The loaf turned out great; I am going to make them again. I have to try few other recipes in that book too. My little one was happy to try the bread with pineapple jam (more jam and less bread that is her proportion of eating the bread). If you are rye bread fan, this won’t let you down. Here goes the recipe.
One year ago: Fruit salad
Print recipe from here
What you need
For salted rye sour
Rye flour: 26 g
Rye flour sourdough: 15g
Salt: ⅛ teaspoon
Water: 26g
For sponge
Very warm water (105 to 115 F): 28.5 g / ⅛ cup
Active dry yeast: ⅓ teaspoon
Rye flour: 65g / ½ cup
Cool water (75 to 85F): 39g/ half of ⅓ cup
Rye salt sour starter: 34g/ ⅛ cup
Dough
Very warm water (105 to 115F): 28.5g/ ⅛ cup
Active dry yeast: 1 teaspoon + ⅛ teaspoon
Cool water (75 to 85F): 161g/ ½ cup plus half of ⅓ cup + 1 ¼ tablespoons
Rye flour: 150g/1 cup + half of ⅓ cup
Unbleached bread flour: 159g/3/4 cup
Salt: 1 ¼ teaspoon
Caraway seeds: 4 g/ 1 ½ teaspoon
Olive oil : 1 teaspoons
Cornmeal for sprinkling baking sheet
How I made
Day before baking
In a small container combine rye flour, water, active sourdough and salt, stir together to mix everything and set aside for 7 hours at room temperature.
Then with this above starter , a refreshment is done with 30 g/ 1 ounce/ 1 tablespoon of starter and set aside for 5-7 hours in room temperature or refrigerate it until you are ready to make your dough within 24 hours.
On the baking day
To make sponge combine very warm water and yeast in a measuring cup and stir to dissolve the yeast stir with fork to dissolve yeast. Let stand for 3 minutes.
In a small mixing bowl combine all ingredients for the sponge, including yeast mixture and mix them very well and cover with plastic wrap and set aside for 1 hour. (Don’t let to sit for longer than 1 hour as the sponge become sour).
To make the dough about 5 minutes before the sponge is ready combine very warm water with and yeast in a medium mixing bowl and stir with fork to dissolve the yeast. Let stand for 3 minutes.
In a bowl of kitchen aid stand mixer combine, prepared sponge, yeast mixture, cool water, rye flour, bread flour, half of caraway seeds and salt together form a shaggy mass of dough and let it rest for 20 minutes for autolyse.
Knead the dough again for about 5-6 minutes in medium speed form sticky but supple dough.
Shape the dough loose ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise at room temperature for about 45 minutes or until the dough has little holes and bubbles developing in the dough. When it is ready it will still feel heavy, but you will able to see that it is raised enough.
Preheat oven to 450 F. Line a baking sheet with parchment paper and sprinkle cornmeal generously and set aside.
Gently remove the dough from the bowl and place it on a lightly floured surface. Shape the dough to free standing loaf. Mist the top of loaf with oil and sprinkle the rest of caraway seeds. Transfer to baking sheet lined with parchment paper and cover the loaf with oiled plastic wrap and allow them to rise for about 45 minutes or they will expand slightly but not double. (if crack develop in the dough bake it right away as it is sitting too long and tangier).
Place the baking sheet in the oven. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
When ready to bake sprinkle with rye flour and make 4-5 shallow cut across the loaf not to deflate them. Using plastic spray bottle, mist the loaf for about 6 to 8 times. Then quickly shut the oven door.
Bake for 20 minutes, then rotate pan and reduce the oven temperature to 400 F bake for 15 to 20 minutes longer until the loaf are rich reddish brown and sound slightly hollow when removed from the pan and tapped on the bottom.
Transfer the loaf to cooling rack and allow cooling completely before slicing.
Enjoy as much as you wish.
Preparation time: 14 hours for making sour starter and refreshment+ 1 hour for sponge + 2 hours for fermentation + 40 minutes for baking
Yield: one loaf
Verdict: Yummy
Will you make it again: Yes I will
This bread is Yeast spotted.
Maniac Meatless Mondays hosted by Rebecca Jean of Midnight Maniac
Meatless Mondays hosted by Chaya of My Sweet and Savory
Food plalete series: Brown hosted by Torviewtoronto
Hearth-and-soul-hop-38
Tuesday night supper club hosted by Christy
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Christy says
i like rye bread quite a bit. my hubs doesn't so we always have a loaf that he likes and one i like in the house! your bread looks perfect..good job! thank you for sharing with tuesday night supper club.
Angela says
Borrowing cookbooks from the library is an excellent way to find out which ones you truly love and which you won't use. I love finding another library patron.
Reeni says
We love rye bread in our house Swathi! That is one delicious looking loaf of bread! I like the dense texture of it.
Sensible Vegetarian says
Very beautifully baked and looks fantastic.
a moderate life says
Hi Swathi! I have to tell you this is one of the most excellent tutorials on making sourdough based rye bread! You were very good with the instructions and also the photographs really help. Sourdough rye bread can seem difficult the first time you make it, but once you get the hang of it, it is just a matter of following the steps and letting time do the rest. I would love to share this on my hearth and soul hop highlights this week so more people can learn to make your lovely bread! Thanks for sharing this on the hearth and soul hop! All the best, Alex
alison says
a perfect loaf!
Priya (Yallapantula) Mitharwal says
wow, looks so good, just perfect, like right out of a professional bakery 🙂
Now Serving says
these are simply WOW!!!!! Loving them~
El Oteador de los Mercados says
That prepare tasty breads. I've seen the blog and other breads are wonderful
Joanne says
I love the flavor of rye bread and this looks perfect!
Panchpakwan says
Perfectly baked bread..Yumm.
Jay says
absolutely stunning bread recipe...sounds healthy n delicious..
Tasty appetite
sanjeeta kk says
Thats too good, Swathi! You surely are a great Bakerina 🙂
Lite Bite
Rumana Rawat says
Really a perfect looking bread:)
Kitchen Flavours says
That's an yum looking loaf.... perfectly baked...
Alea says
I just wanted to tell you that I love your google translate button. I came back and read parts of your post in Spanish and then Norwegian - it is very good practice and so much more fun than a dull text book. 🙂
Rani acharyulu says
Looks so beautiful.Thanks for sharing this delicious and lovely bread recipe.
cheers
michelangelo in the kitchen says
What beautiful slices of rye bread! Just love the aroma of caraway seeds in bread and the flavor of the spice! This will be my next healthy bread for breakfast. Thanks for this brilliant bread idea! Cheers!!!
kanthi says
Never tried with rye flour,looks perfect..
Claudia says
A good encouragement to use my starter for some lovely rye bread. Yours looks very good.
Pushpa says
Perfect slices of fresh homemade rye bread.
Sarah Naveen says
Awesome baking Queen..it looks so perfect and yumm!!
Kairali sisters says
Perfect bread...Great job Swathi
garlutti says
HI SWATHI....Got a sorpesa in my blog ,is also for you.. Take it and enjoy it .. kisses and hugs.MARIMI
Preety says
really great bread recipe..
Vimitha Anand says
That takes a long time but really worth the effort.. Great bread...
Peggy says
This rye bread look fantastic Swathi! Excellent job!
Miriam says
You're a master of homemade bread Swathi, you've done it again! Miriam@Meatless Meals For Meat Eaters
Mexico in my kitchen says
Thanks for the step by step process. We usually buy this type of bread once a week at a Russian store close by our home and I had been considering baking it myself but had postponed the idea. Now, after seeing your step by step I have not excuses to make it at home.
Abhilash Pillai says
the presentation is as always perfect.
Ramya says
I just love the way u bake the breads and the presentation...So perfect...
As always Rye bread looks just fantastic.
I really wish I cud bake bread with u once....!!
Chitra says
Nice clicks.. yummy bread.
garlutti says
Hi....more delicious than bread fantastic photo Congratulations on your day of working women .. hugs
MARIMI
G.Pavani says
lovely n delicious bread.
Shama Nagarajan says
yummy breadd..looks perfect
kitchen queen says
lovely and perfectly baked bread.
Nisa Homey says
Swathi, thats a perfect looking bread...bookmarked.!!!
PALATABLE says
Great texture and perfect bread!
http://treatntrick.blogspot.com
SravsCulinaryConcepts says
So perfect and healthy bread !!
Angela says
Looks perfect. I am so impressed.
Hamaree Rasoi says
Bread looks so awesome as well as fulfilling.
Deepa
Hamaree Rasoi
Kalpana Sareesh says
Wow such a healthy bread n perfectly baked.. looks yumm.
Quay Po Cooks says
A very healthy loaf of bread Good job Swathi:D
Rebecca from Chow and Chatter says
you make the best breads
sinfullyspicy.com says
You make the most professional looking breads swathi,This looks store bought.
Sushma Mallya says
Thts a perfectly baked Bread!
Torviewtoronto says
yummy looking bread looks wonderful thank you for linking
Madhura Manoj says
Awesome bread...perfectly baked.Love it.
http://www.easycookingforamateurs.com/
Alea says
Your bread is beautiful! My husband also loves rye, me not so much, but I love surprising him with foods and flavors that I know he will enjoy. Thanks for sharing your recipe and great step by step directions.
Padma says
Lovely bread.Nice step by step pics.
divya says
Beautiful clicks..looks so perfect n yumm!!
simply.food says
Fantastic looking bread. It looks delicious and perfect.
Gulmohar says
Perfect bake.Lovely texture and caraway sounds so flavorful
Hema Mahen says
Looks awesome....and nice presentation.
Reshmi Mahesh says
This looks superb..
FunWidFud
sweethome says
The bread looks perfect and your step by step explanation is really great
♥Sugar♥Plum♥Fairy♥ says
An absolutely perfectly baked bread.
I love F's yeast too , its seems to be the best i can find:-)
I have never baked with rye myself u know.
Rachu says
wonderful... it looks exactly like the ones in the stores.. and glad you had the weaning so easy..
ammaandbaby.blogspot.com/
kothiyavunu.com says
Excellent swathi!!ur so good at baking bread..looks perfect!!
Elisabeth says
Hi Swathi-When it comes to making delicious and healthy breads, you are on top of the list!
I am totally craving your breads, so perfect and beautiful. I love the step-by-step helpful directions you give...hopefully one day soon, I will tackle it, although it should not be so hard to make with your amazing recipe, and directions.
Thank you for sharing!
savitha ramesh says
delicious rye bread and love the texture.
Suja Sugathan says
Lovely and delicious bread,home made are the best,nice one dear.
Priya says
Wow u rock gal, love all ur breads, those slices looks absolutely prefect...
Curry Leaf says
EXCELLENT loaf, Way to go Swathi. Love that u r baking lots these days. The bread looks excellent.Never tried rye