Rye Bread

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  • #6949
    RiversideLen
    Participant

      This is a recipe I adjusted from a recipe called Old Milwaukee Rye. This is my hands down go to rye. I make it into free form loafs, in a bread pan or usually into sandwich buns. You can't buy sandwich buns like you will get from this. In this recipe I use honey and olive oil, but feel free to use molasses and whatever kind of fat/oil you are happy with.

      This recipe uses a starter but don't let that dissuade you, it is easy. Make the starter the day before or up to 3 days ahead of time.

      Starter

      7.5 ounces by weight medium or dark rye
      10.5 ounces water, room temp
      1.25 teaspoons instant yeast

      Mix together in a bowl and cover. Store at room temp for up to three days, it's ready to use the next day

      Dough

      All of the starter
      10 ounces by weight bread flour
      1 teaspoon salt (you can use up to 1 1/2 tsp)
      2 tablespoons Olive Oil
      2 tablespoons Honey

      Procedure

      On the day you bake the bread, add the dough ingredients to the starter and mix until it comes together. Cover and let rest at least 20 minutes. Knead for about 10 minutes. Dough should be somewhat sticky and supple, if it is too dry add a little water, teaspoon at a time. tip, it is helpful when handling the dough to have your hands lightly oiled

      Put into a lightly oiled bowl, cover and let rise until doubled.

      Preheat oven to 375 with a baking stone on the bottom rack. You can use a sheet pan if you don’t have a stone, no need to preheat the sheet pan. Bread can also be made in a loaf pan.

      Shape dough into the kind of loaf you desire. Cover and let rise until about doubled.

      Or it can she shaped into sandwich buns, this recipe will yield 9 buns 95-97 grams each prebaked weight. That is a nice sized bun for burgers and other sandwiches.

      Let's Bake

      Loafs should slashed right before baking and be baked for about 40 minutes at 375 f (ovens vary so use your judgment)

      Buns should be baked 15 - 16 minutes at 375 f

      Let cool on a cooling rack.

      rye-buns‑1

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      #7002
      Molly.heinz
      Participant

        Will definetly try this!Thinking of cooking this using breadmaker.

        #43220
        Joan Simpson
        Participant

          Thanks Len, I made the starter last night, I have the dough mixed and is rising now. I'll post when it comes out of the oven. I added one and a fourth teaspoon of caraway and a tablespoon of onion flakes like Chocomouse Suggested, I didn't have dill seed.The bread is good, I can surely improve it's a little heavy, it may be better tomorrow but I am pleased.Your instructions were spot on, I got 9 buns at 95-97grams and baked them on my new hamburger bun pans.I measured everything with a scale. I had breakfast for supper.It was good.

          IMG_0981

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          #43288
          Mike Nolan
          Keymaster

            The Old Milwaukee recipe in Ginsberg's book is completely different, it uses a rye sour to inoculate a starter and has molasses and egg in the final dough recipe.

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