June 28, 2012

Whole Grain Rye Bread

I love this simple, no-knead, whole grain rye bread. It is hearty and dense, like a good German bread. It is also super easy to make. Enjoy!

1¼ cups whole wheat flour
1¼ cups plus 2 TBS rye flour
1¼ cups unbleached all-purpose flour
¾ tsp granulated yeast
½ TBS kosher salt
1 TBS caraway seeds
2 TBS vital wheat gluten
2 cups lukewarm water

Whisk together all the dry ingredients, then add the water and mix without needing (a wooden spoon works best). Cover the dough (not airtight), and allow it to rest at room temperature until it rises and collapses, approximately 90 minutes to 2 hours.

Dough can be used right away, but is easier to use if refrigerated. However, use it within 7 days.

When you are ready to bake the bread divide, dust it with a bit more flour, divide it in half and quickly shape each half into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Place the dough balls on cookie sheet lined with parchment or a silicone mat.  Cover loosely and let rise approximately 90 minutes, preheating oven to 450° F while it is rising. 

Slash the top of the bread with a bread knife, mist it with water (creates a better crust) and then bake it for 35 to 45 minutes until brown. Cool before slicing. 

Adapted from Healthy Bread in Five Minutes a Day

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