Rye Bread Loaf 黑麦面包



I got to know from a Japanese baking book about Rye bread (you can read here about nutrients of Rye). I was happy to find the Rye flour at the nearby bakery shop recently. I still use the preferred straight dough method from Champion Toast and add small portion of Rye flour to it.

So happy this time I was able to get a full square loaf!

You can see the Rye flour (in the red ramekin) is more greyish green in colour. They suggested to replace 20% of bread flour with Rye flour. I found the loaf with Rye flour produced more dense and richly flavoured of bread. Anyway the texture still maintained soft and moist till the next day. I have been making this bread for daily breakfast consumption.  

I prefer this new way of proofing the dough in Pullman tin.

I suppose this Rye Bread Loaf is 20% more nutrients than normal white loaf ^_^

Rye Bread Loaf 黑麦面包

*for a 11cmx20cm (internal), non-stick Pullman tin  

335g Bread flour

85g Rye flour

35g sugar (can reduce to 20g)

1tsp fine salt

23g butter (salted)

1tsp instant dry yeast

270g milk ( I use cold milk from fridge)  

Method 

 1.Mix bread flour, Rye flour, sugar and yeast in the mixing bowl, mix well.

 2.Add in salt and milk, mix into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.

 3.Add in butter, then knead it using medium speed until it forms dough that shinny and smooth ( I use KA mixer, took about 20mins).

 4.Proof the dough until double the size. (Final dough weight around 750g).

 5.Divide dough into 3 equal balls, then allow to rest for another 10 minutes.

 6.Roll the dough into long rope, fold the dough then place it in a Pullman tin (if using ) or baking tray, go for final proofing for about 60-90mins. Let it rise till about 90% full (i close the lid when see 90% full, then wait further 30mins).

 7.Cover the Pullman tin, bake in a preheated oven at 190C (fan forced ) for 30mins.    

Recipe by Sonia aka Nasi Lemak Lover