We love this Rye Sandwich Bread loaf due to its unbeatable texture, deep rye taste, and flexibility. It may be baked in an ordinary loaf pan, a Pullman pan, or hand-shaped into a country batard or boule. This sort of versatility makes an ideal starter loaf for the timid baker!
Rye Sandwich Bread
- 2¼ cups (281 grams) all-purpose flour
- 1 cup (102 grams) gentle rye flour
- 1 cup heat complete milk (85°F)
- ¼ cup unsulphered molasses
- 2 tablespoons (28 grams) unsalted butter, softened
- 1 tablespoon (9 grams) caraway seeds
- 2 teaspoons (6 grams) kosher salt
- 2 teaspoons (6 grams) energetic dry yeast
- 1 giant egg
- 1 tablespoon water
- Within the bowl of a stand mixer fitted with the dough hook attachment, mix all-purpose flour, rye flour, heat milk, molasses, butter, caraway seeds, salt, and yeast till moistened. Let stand for 20 minutes to let the rye take in some liquid and start to calm down a bit. Knead for about 8 minutes within the mixer, or 12 minutes by hand. Spray a big bowl with cooking spray. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F) till doubled in dimension, 1 to 2 hours.
- End up risen dough onto a flippantly floured floor, and deflate it to take away extra air. Pull the 4 corners of the dough into the middle, and roll gently with palms to type a loaf. Spray a 9×5-inch loaf pan or Pullman pan with cooking spray. Place loaf in pan. Cowl and let rise in a heat, draft-free place (75°F) till doubled in dimension, 1 to 1½ hours.
- Preheat oven to 375°F. In a small bowl, whisk collectively egg and 1 tablespoon water. Brush over risen loaf, and sprinkle with extra caraway seeds, if desired. Utilizing a pointy knife or lame, make 4 giant slashes throughout high of loaf. Bake till golden brown and an instant-read thermometer inserted in heart registers 190°F, 35 to 40 minutes. Let cool in pan for 20 minutes. Take away from pan, and let cool utterly on a wire rack.
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Learn the entire article in Bake From Scratch Winter 2016.
