Rye Dough
Date: June 10, 2017
  • 2 cups + ½ cup water (556g)
  • ½ teaspoon instant yeast (4g)
  • 3 cups + ¾ cup + 2 tablespoons bread flour (523g)
  • 2 cups + ¼ cup rye flour (227g)
  • ⅓ cup whole wheat flour (36g)
  • 1 teaspoon salt (15g)
  • ¼ teaspoon caraway seed (7g)
Preparation Steps:
  1. Mix all ingredients in a stand mixer at it's slowest speed for 3 minutes.
  2. Continue mixing for 3 more minutes on 2nd speed.
  3. Allow to dough ferment for 1.5 hours, folding after 45 minutes.
  4. Divide into two 24 ounce (680g) loaves and shape the dough and allow dough to rest for 15 minutes.
  5. Allow dough to proof for 60 minutes.
  6. Bake bread at 480°F for 45 minutes—15-20 of those minutes with steam. (You may use a water bath or toss ice cubes at the bottom of the oven to create steam.)

Yield: 2 Loaves 

Whisk Kitchen | A Community of Cooks

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