"Instant" Rye Bread

Recipe Rating:	2 Ratings5
Category:	Savory Breads
Keywords:	Rye, buttermilk
Serves:	variable
Prep Time:	3 Hr 30 Min
Cook Time:	1 Hr 20 Min

Ingredients

INGREDIENTS ARE GIVEN BY WEIGHT WHICH IS THE EASIEST WAY TO ASSURE THE BREAD WILL WORK WELL
"BAKER'S PERCENTAGES" ARE ALSO GIVEN. THESE MEASURE ALL INGREDIENTS BY THE PERCENTAGE OF TOTAL WEIGHT OF THE FLOUR(S). A DIGITAL KITCHEN SCALE CAN BE INEXPENSIVELY OBTAINED AT BIG-BOX STORES.
450 g	bread flour (75% of flour) -- if you use all-purpose flour, increase the vital wheat gluten to 42g (7%)
150 g	rye flour (25% of flour)
60 g	dried buttermilk powder (10%)
30 g	vital wheat gluten (5%)
9 g	salt (1.5%)
9 g	instant yeast (1.5%)
30 g	caraway seed (optional)
opt.	additional caraway seed, cracked rye, or corn meal to decorate

Pinched by HANK44, and 50 more.

Heidi Hoerman

Well Seasoned

Columbia, SC (pop. 129,272)

heidicookssupper

Member Since Jun 2010

Heidi's Notes:

Instant? I wanted a formula for rye bread which was simply dry ingredients and water. Two special ingredients, dried buttermilk powder and vital wheat gluten, were the secret.

Rye bread needs acid and in this recipe, dried buttermilk powder serves in that role.

Rye flour lacks gluten and the easiest way to increase gluten is to add vital wheat gluten.

Directions

The method used here is a variation of no-knead called "Stretch-and-Fold." Although the bread takes several hours, start to finish, it requires very little effort or attention and NO KNEADING!

Place all dry ingredients in a large bowl. Mix THOROUGHLY with a whisk or spoon.

Add the water and stir with a spoon or your fingers until a very sticky dough results and all the dry ingredients have been incorporated. Bring the dough into a rough ball in the center of the bowl.

Cover the dough with plastic wrap and let sit one hour.

Oil a clean surface, such as a counter, and oil your hands. Pull the sticky dough out on to the counter and press/stretch into a rectangle about 11" x 14". If you see or feel any still dry crumbs of flour pinch them to break them up.

Fold the rectangle in thirds as you would a piece of paper to go in an envelope. Then fold in thirds the other way. Put the resulting folded dough back in the bowl. Cover with plastic wrap and let sit a second hour.

Repeat the "stretch and fold" of the dough a second time. Cover and let sit a third hour.

Shape the dough into a neat loaf shape by flattening into a rectangle about 8" x 11" and then rolling up to make an 8" long roll. Seal the ends by turning under and squeezing.

Optionally, roll the dough in additional caraway seed, rye flakes, or cornmeal.

Let the shaped loaf sit 30 minutes to proof while you preheat the oven to 325F. Just before putting the loaf in the oven, slash its top with a sharp knife to allow it to continue to rise as it bakes ("oven spring").

Bake for 1 hour and 20 minutes or until the internal temperature is between 200F and 210F. If the internal temperature is less than 200F, the middle of the bread will be gummy.

BAKING CHOICES: I usually bake this bread on parchment paper and pre-heated quarry tiles. You can put it in a greased and floured loaf pan or on a baking sheet covered in corn meal. If you have good, modern, stick-free pans, it won't stick. If your pans are like mine (old and beat up) it may stick like concrete.

Cool thoroughly before slicing or storing.

Comments

6 comments

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Heidi Hoerman heidicookssupper

Heidi Hoerman [heidicookssupper] has shared this recipe with discussion groups:
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Joey Wolf 8of10

Feb 28, 2013

Any chance you could convert this to cups, Tbs, Tsps etc?

Joey Wolf 8of10

Feb 28, 2013

I failed metric....multiple times

Heidi Hoerman heidicookssupper

Feb 28, 2013

No, Joey. You don't need to understand metric to understand this. It could be converted to pounds and ounces but they are harder to deal. Do you have a kitchen scale?

The reason for not converting to cups and tablespoons is because those are "volume" or "size" measurements instead of weight measurements.

Bread is mostly flour and the worst thing to measure consistently by volume is flour. My cup of flour may have twice as much flour in it as yours depending on how fluffly the flour is, how fast each of us scoops, etc. Bread making is much HARDER if you try to measure the flour by cups because you need to know a lot more about what the dough should feel like. Many of us make very heavy bread when we start out because the standard instructions say things like "5 to 7 cups" or "add flour until..." all of which is no use at all to the beginning bread maker.

So, don't worry about metric. Just think of grams as "thingies" that are numbers on the scale.

Joey Wolf 8of10

Mar 1, 2013

Yes I do have a kitchen scale....and I'm assuming the g on it is for gram???? I have pinched this and will dink with it some when the dust settles here.....(hubby is recuping from a major heart attack) I'm making the KAF sandwich rye today...it's different.....has dill pickle juice, potato flakes, dill seed, mustard seed and of course caraway. Thanks J

Heidi Hoerman heidicookssupper