Deli Rye Bread by RevZiLLa

[rottiedogs]

Deli Rye Bread
Submitted by RevZiLLa on November 02, 2013 at 2:40 pm

DESCRIPTION
Easy to make, soft and tasty!

SUMMARY
Yield 2 Loaves File under deli, Rye Bread

INGREDIENTS
• 1 cup bread flour
• 1 cup rye flour
• 1 ½ teaspoons onion powder
• 1 teaspoon yeast
• ¼ teaspoon ascorbic acid to highly activate yeast
• 1 tablespoon sugar
• 1 heaping tablespoon molasses
• 1 heaping tablespoon honey
• ⅓ cup powdered non-fat milk
• 2 cups water heated to 120-125 degrees
• 3 ½ cups bread flour
• 2 teaspoons yeast
• ¼ teaspoon ascorbic acid
• 1 ½ tablespoons caraway seeds (Consider lightly cracking the seeds under a rolling pin)
• 1 tablespoon Kosher salt
• 3 tablespoons olive oil

INSTRUCTIONS
Sponge
• 1 cup bread flour
• 1 cup rye flour
• 1 ½ teaspoons onion powder
• 1 teaspoon yeast
• ¼ teaspoon ascorbic acid to highly activate yeast
• 1 tablespoon sugar
• 1 heaping tablespoon molasses
• 1 heaping tablespoon honey
• ⅓ cup powdered non-fat milk
• 2 cups water heated to 120-125 degrees
Combine ingredients into a large bowl and whisk by machine until very smooth, to intentionally incorporate air.

Flour Fermentation Topping
• 3 ½ cups bread flour
• 2 teaspoons yeast
• ¼ teaspoon ascorbic acid
• 1 ½ tablespoons caraway seeds (Consider lightly cracking the seeds under a rolling pin)
• 1 tablespoon Kosher salt
Whisk ingredients together in a separate bowl and gently scoop over the sponge to blanket it completely. Cover the bowl and allow it to ferment for 1 to 4 hours at room temperature. (The sponge will bubble through the flour mixture like a volcano)

Dough
• 3 tablespoons olive oil
Add the oil to the starter covered with flour mixture and mix by machine until the dough comes together. Add more bread flour until the dough no longer sticks to the bowl. Knead by machine for 4 more minutes after the dough comes together and no further flour needs to be added. It is OK if the dough is just slightly sticky.

First Rise
Lightly spray your bowl with non-stick spray and place your dough into the bowl. Spray the top of your dough too. Cover and allow the dough to rise until doubled, about 40 to 60 minutes.

Shaping and Final Rise
Transfer the dough to a work surface, knead, and shape it into two 8" logs. Place the logs into lightly greased 8 1/2" x 4 1/2" loaf pans. Split the tops with a razor blade if desired. Cover and allow the bread to rise for about 40 to 60 minutes, until it’s domed about 1" above the edge of the pans.

Baking
Preheat oven to 350. Bake for 20 to 25 minutes, until the bread is dark golden brown and a thermometer inserted into the center reads 190°F. Check at 18-20 minutes and tent with foil if browning too quickly.

Cool on a wire rack.

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