This rye at 63% is on the dense side but the crumb is very soft a very typical sandwich style loaf of bread. It has very mild flavors and pan toasted with butter is really wonderful. I may have bulk over proofed it slightly but it still came out good.
Sourdough Milk Rye
Using Dark Rye (whole grain), Organic White and Turkey Red all home milled on finest setting
Day 1 sponge made in the evening:
|Dark Rye Flour||125||4.4||¼ cup||100%|
|Warm water (105F)||150||5.3||½ cup||120%|
|Rye sour culture||13||.45||> ½ cup||10%|
Mix all the ingredients until incorporated, cover and ferment at room temperature (76F). The sponge will have a apple vinegar smell and roughly doubled in size. If tested with a pH meter it will be around 4ph or slightly higher or lower if complete and texture will be airy and stringy.
Day 2 Final dough:
|Whole milk (<104F)||150||5.3||5/8 cup|
|1 large egg beaten||27||.95||¼ cup|
|Dark Molasses||22||.75||1 Tbs|
|Organic White Flour||100||3.5||.7 cup|
|Turkey Red Flour||100||3.5||.7 cup|
|Dark Rye Flour||183||6.425||>1 ½ cup|
|Instant yeast||3.5||.125||½ tsp|
|Caraway Seed||5||.175||¾ Tbs|
|oil for spraying||as needed|
|Flour for dusting||as needed|
|butter for pan||as needed|
- Scald milk and let cool to room temperature.
- Combine sponge, egg and molasses in mixer. Use the paddle or dough hook and divider if using a Wondermix on medium speed to integrate the ingredients, about 2 minutes. Reduce speed to low and gradually spoon in the flour, yeast, salt and caraway seed. When the dough starts to come together switch to the dough hook if not already using and continue the mix until all is evenly blended which will take around 8 minutes maybe slightly less. The dough will release from the side of the bowl and form a ball when ready. Remove from mixer bowl and place in a clean bowl to ferment (cover if not using a proofer.) At 85F it will take about 90 minutes to approximately double in size.
- Spread oil slick on work surface and remove dough and gently form into a log shape for a pan. Use either a 9x4x4 Pullman pan or a 9x5x3 loaf pan. Butter sides of pan and set dough. Allow to proof at 85F in the proofer until top of dough rises to about 1” from top of Pullman pan (60 – 90 minutes) or even with top of 9x5 loaf pan could be slightly longer at reduced room temperatures.
- Preheat oven to 400F and bake loaf until top is a deep golden brown (about 30 to 35 minutes.) Internal temperature should be at least 198F.
- Remove from pan to a wire rack and cool thoroughly before serving.
|Sour rye culture||12.5||2.4|
This recipe was adapted in part from Stanley Ginsberg’s “The Rye Baker.” Original recipe the “Milk Rye” used medium rye flour and bread flour.