Dark Rye Whole Wheat Bread
October 2, 2007 at 12:32 pm | In Uncategorized |no bread machine with this one. guys, the smell is killing me. in a good way of course!
for one big loaf
1 1/4 cups + 2 T rice milk or other milk alternative or water, warmed up in a saucepan to about 100F
1 envelope quick rise yeast [= 2 1/4 t] [you can substitute active dry or bread machine yeast for this, measure for measure]
3/4 t sea salt
2 T vegetable oil
2 T agave nectar
1 cup bread flour
1 cup dark rye flour
1 cup whole wheat flour
2 T vital wheat gluten
2 T wheat germ
more flour if needed while kneading [if kneaded while needing]
place all ingredients but the flours in a large bowl, stir well. add flours 1 cup at a time, stir with a wooden spoon. once it gets tough stirring with the spoon, pour dough onto a clean surface and start kneading, adding flour if the dough is too sticky.
knead for about 10 minutes. roll into a ball.
lightly oil a large bowl: turn the dough around so that it gets coated with oil. cover tightly with plastic wrap, let rise for 90 minutes, until doubled in size.
coat your loaf pan/small dutch oven/baking sheet with non stick cooking spray. set aside.
punch down the dough a few times, shape your dough whichever way you want it: I used a small [I think 2qt] dutch oven. be aware that depending on the shape/size you choose, baking time will vary a little.
place your now-shaped dough on your baking sheet/in your pan/dutch oven. let rise for another 45 minutes.
preheat the oven to 375F. bake for 30 minutes. bake for 20 minutes only if you decided to shape your dough into 2 baguettes.
let cool on a rack before slicing.
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mmm. i’m almost out of bread for sandwiches, maybe i’ll make this. except it’d be light rye, no tengo dark rye flour :(
Comment by Hilary — October 2, 2007 #
oh.my.GOODNESS!!!!! celine, I SOOOOO want to make this, but I can’t bake bread in my house - it’s too cold for it to rise properly :0( I can bake cakes and banana-breads and pumpkin-breads (all breads that don’t require yeast and such), but no “regular” bread (cries in the corner, since she really wants to make this, and all of your other breads).
Comment by VeggieGirl — October 2, 2007 #
Liz, have you tried preheating your oven to its lowest temperature for 3 minutes, to have your dough rise in there afterwards?
Hil, no problem, it’ll be just fine with light rye too!
Comment by Celine — October 2, 2007 #
Celine,
this is a great photo, bravo for you… it looks so warm and yummy ..I like using the oven mit in the photo…bravo..and I can’t wait to make this recipe..it sounds like a really good bread, one like we used to get. Your pumpkin bread is still tops on my list, it is the yummiest!
By the way, an old German trick (where it’s always cold) place the bread yeast that must rise, (in it’s bowl, covered with a towel…in the nice warm bed you got out of a few minutes ago ;-)
Comment by Chris — October 2, 2007 #
what a great tip, Chris! I love it.
man I wish I could take a trip to Deutschland right now. :)
I hope the weather isn’t too bad for you right now!
Comment by Celine — October 2, 2007 #
Your bread recipes are always tip top notch! I love rye, and this looks great!
Comment by Brownbird Rudy Relic — October 2, 2007 #
Ms. C, I love rye bread almost as much as I love you! I think I will adapt this recipe to sourdough- YUM.
Comment by bazu — October 2, 2007 #
hmmm…. I’ve never tried that with my oven - thanks for the tip, Celine!!
Comment by VeggieGirl — October 3, 2007 #
Rye bread is my absolute favourite. This will be in my bread machine soon.
Comment by Mihl — October 3, 2007 #
You always make the most beautiful breads! I wish more people would eat rye in my house. I would love to make this one!
Comment by Sarena — October 3, 2007 #
you can easily sub another flour for the rye, if you’re the only one who’d like it: spelt or whole wheat would work perfectly! even simple bread flour would do well.
Comment by Celine — October 3, 2007 #
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Pingback by recipe index « have cake, will travel! — October 19, 2007 #
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Pingback by Recipe Index « have cake, will travel! — December 31, 2007 #
I just made two loaves of this - it is awesome!! It doesn’t have a heavy rye taste, but you can taste it in the crust. The inside is soft and moist, slightly chewy. I put a little sea salt on the top crust before baking, formed it into a loaf, and scored the top. Great recipe. :)
Comment by Lia Marie — March 10, 2008 #
If your kitchen is cold, put 2 cups of water in the microwave and heat to boiling. Put the dough in the microwave and let it rise. Don’t cover the dough. The heat from the water and humidity will help it rise. If it seems too hot inside, leave the door open for a minute or so and it will cool down a little, since too fast a rise can somehow make the bread taste a little off….I don’t know why.
Comment by kevin — June 13, 2008 #