I’ve all the time 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 once I’m within the temper for a change.
I normally pair complete rye bread with protein earlier than my exercises—the wholegrains give regular vitality and maintain me full with out that heavy, sloshy feeling, which is a giant no-no for swimmers. I do the identical proper after, earlier than a correct meal, to refuel and protect my muscle tissues. Having a easy rye bread recipe would make retaining it a staple at residence a lot simpler.
I’ve discovered that the important thing to first rate rye bread is retaining the dough acidic sufficient to cease the rye’s amylase from turning it mushy. Utilizing CLAS ensures a superb rye loaf each time. Past that, you may mess around with the remainder of the recipe—the probabilities are countless. Right here’s my easy rye recipe for in the present day—tomorrow might 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 Zojirushi rice cooker GABA setting
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 all the time 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
Combined nicely to dissolve and cooled to be used
4g dry yeast
465g freshly milled rye flour
additional water as wanted, (64g added)
Combine
Mix moist components, add dry, and blend till absolutely 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
preheat at 450 °F till the heating parts glow purple
450F x 10 minutes, no lid
slide one other pan 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 necessary step!
Let it cool utterly (a fan helps).
Wrap it in a paper towel, slip it into a transparent produce bag, and depart it in a single day.
Subsequent day, slice it skinny—mine is about 7 mm, and luxuriate in!
