1/1/07

Lighter Rye Bread

Sponge:

1 1/2 c water
1 package (2 1/4 t) yeast
1 1/2 T molasses
1 1/4 c whole wheat flour
1/4 c dried milk powder or buttermilk powder

Mix together, cover and let rise for 2 hours until foamy.

Bread:

2 T oil
2 t salt
1 1/2 c rye flour
1 c flour
1 T caraway or fennel seeds

Stir down the sponge and add the oil, salt, seeds and rye flour. Beat in the bread flour until the dough pulls away from the side, then either knead in the rest on a lightly floured surface or using your dough hook on a large stand mixer, knead in the remainder. Will be just a little sticky.

Transfer to an oiled bowl, cover and set in a warm place to raise until double height. This will be about 1-2 hours based on the temperature of your room. Push the dough down and shape into an oval loaf. Place in your baking pan or on a bread stone, scattered with corn meal. Let rise about an hour, preheating the oven the last 15 minutes to 375. Make 3 slashes across the top and brush with an eggwhite glaze (eggwhite mixed with water). Bake 45-50 minutes until browned.

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