This was a 20% dark rye bread made with a poolish starter and the autolyse method. The poolish had 100% hydration (i. e. equal weight of water and flour) and was made up of 1/3 of the total flour weight. The dough had a 67% hydration. It was pretty sticky due to the rye flour added.
Many European and North American rye breads are flavored with caraway seeds. Caraway seeds have a distinctive flavor that, if used in moderation, can enhance the flavor of rye bread. These seeds can be found in the spice section from grocery stores. Replace them with chopped nuts or simply omit them if you cannot find any. I prepared the dough starter in advance and mixed it into the dough with my bread machine the next day. The dough was first fermented in the bread machine, shaped into a log then proofed in a loaf pan. The final baking was completed in the oven. This loaf has a soft crust which makes it perfect for sandwich.
Caraway Rye Bread
For the Poolish
100 g bread flour
100 g water
1/16 tsp instant yeast
For the Dough
140 g bread flour
60 g coarse-ground dark rye flour
(I used Bob’s Red Mill Pumpernickel Dark Rye Meal)
3/4 tsp instant yeast
1 tsp salt
all of the poolish from above
1 Tbsp barley malt syrup
1 Tbsp olive oil
100 g warm water
1 Tbsp caraway seeds
粗黑麥粉 60克(EC用Bob’s Red Mill)
Make the poolish by combining the flour, water, and yeast in a mixing bowl. Stir to form a thick paste. Cover bowl with plastic wrap and allow to rest for 4 to 6 hours at room temperature or store in the refrigerator overnight (no longer than 24 hours). The poolish will be bubbly, loose and full of a yeasty aroma.
Bring poolish back to room temperature if previously chilled. Pour in the warm water and syrup. Mix well to combine. In order to control the dough consistency, reserve 1 tablespoon of water to be added later. Add in the flours and yeast. Knead until the dough comes together. Cover with plastic wrap and let rest for 20 minutes to fully hydrate the dough. Add olive oil, caraway seeds and salt and knead until the dough is firm, smooth and elastic . Shape dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and let the dough rise for 1 to 1.5 hour or until doubled (the dough would be very sticky so I used my bread machine for kneading and first rising).
Scrape dough out onto a lightly floured work surface. Gently deflate the dough. Shape into a log then transfer to a lightly greased medium loaf pan. Place pan in a plastic bag and let rise for 45 to 60 minutes until the dough is puffy and has reached slightly over the edges of the pan. I proofed mine in my steam combo oven with the steam setting set at 100℉/38℃ for 45 minutes.
Bake in a 350℉/180℃ preheated oven for 20 minutes. Cover the pan with foil and continue to bake for 15 to 20 minutes until golden brown. The internal temperature of the bread should register 190℉ on an instant-read thermometer. Remove from oven and cool for 5 minutes. Remove bread from the pan and cool completely on a cooling rack before slicing.
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