One Hundred Percent Rye Bread
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
5
🍽️ Servings
3
Description
The yield is 2.4 kg or 3 loaves.
Ingredients
- Sourdough Bread - 19 fl oz
- Coarsely Ground Rye Flour - 0 oz
- Ocean salt - 0.7 oz
- Light Molasses - 1 tablespoon
- Water - 22 fl oz
Step by Step guide
Step 1
To knead rye dough by hand, combine the starter, flour, salt, molasses, and water in a large bowl. Stir with a large spoon until the mixture forms a dough: this will take about 15 minutes, and although the dough may be somewhat sticky at first, you need to manage it. Then, transfer it to a clean work surface and knead it by hand for about 10 minutes until it forms a ball — smooth and slightly sticky.
Step 2
To knead the dough using an electric mixer, place the starter in the mixer bowl and attach the dough hook. Add the flour, salt, and molasses, then pour in the water. Mix on the lowest speed for 8 minutes, then increase to the highest speed and knead for another minute, or until the ingredients are fully combined. Since the gluten content in rye flour is minimal, there's no point in kneading rye dough at high speed for a long time, as there's not much to stretch.
Step 3
Lightly spray the container with vegetable oil and place the dough inside. Cover with plastic wrap and let it rest for an hour to ferment at room temperature (approximately 68°F).
Step 4
To perform a turn, place the dough on a lightly floured surface and stretch it into a rectangle about 2.5 cm thick. Fold one third of the dough over the top, then repeat with the remaining third. Rotate the dough 90 degrees and fold it into three layers again. Place the dough back into an oiled container and let it ferment for another hour.
Step 5
Use a dull knife or a dough divider to divide the dough into three equal portions weighing 800 grams each. Take one portion, cup it with your palms, keeping them tightly pressed against the dough at all times. Moving counterclockwise, roll the dough into a tight ball with a smooth surface. Leave it on a floured surface, covered with plastic wrap, for 20 minutes.
Step 6
Lightly grease three loaf pans measuring 15 × 9 cm and about 10 cm deep. Taking one piece of dough at a time, stretch the dough to double its width. Fold one third towards the center, then place the opposite third on top. Next, like folding a paper airplane, tuck in the corners to create the nose of the airplane at the far edge of the dough. Press the resulting nose to eliminate any air pockets.
Step 7
Shape the dough into its final form. Firmly pinch with your fingers, press on the tip of the dough, and twist it towards yourself while continuously pressing. Use small finger movements to shape and seal the dough. Roll the dough into a log, pressing with your fingers halfway through its thickness, then use the base of your palm to press on the seam, sealing it. Continue working with both hands, sealing the seam each time. Ensure that the seam is straight and securely sealed; if not, pinch it closed. Place the dough in molds and loosely cover with plastic wrap. The fermentation of rye bread is best done at room temperature (68°F) for 6–12 hours. Rye bread does not benefit from prolonged fermentation in cooler conditions, as the starter may not work effectively. The loaves should rise by one-third. The dough will not spring back if touched.
Step 8
Preheat the oven to 392°F. Spray the oven with water and reduce the temperature to 302°F. Bake the bread for 25 minutes, then rotate the pans and bake for another 15 minutes. Check for doneness by tapping the bottom of each loaf: a fully baked loaf should produce a dull, hollow sound. The total baking time should not exceed 50 minutes. If you see a raw strip at the bottom crust when slicing, it means you took the bread out of the oven too early.
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