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Gourmet Center
86
Rye Bread
Yields: 2 Loaves
Ingredients for Preferment
5.6 oz. bread flour (approx.1cup plus
2tablespoons)
.02 oz. instant yeast (approx.
1/8teaspoon)
.2 oz. salt (approx. 3/4teaspoon)
5.4 oz. water (approx. 3/4cup)
Ingredients for Final Dough
14 ounces bread flour (approx.
23/4cup)
11 oz. medium rye flour (approx.
21/2cups plus 1tablespoon)
.2 oz. instant yeast
(approx.11/2teaspoons)
.375 oz. salt (approx.11/2teaspoons)
14 oz. water (approx. 3/4cup)
2 oz. caraway seeds (11/2teaspoons)
Method
In the bowl of a stand mixer, combine
flour, yeast and salt for the preferment.
Then add 5.4ounces of lukewarm
water. Mix until thoroughly
incorporated. Cover with plastic wrap
and let rise for 1hour or up to 15hours
at room temperature.
In the bowl of a stand mixer, combine
all of the dry ingredients for the final
dough together except for the caraway
seeds. Add dry ingredients to
preferment. With the paddle
attachment, slowly drizzle in the
14ounces of lukewarm water. Switch to
a dough hook. Knead for about
6minutes. Add the caraway seeds
during the last two minutes of mixing.
Remove dough from the bowl and
shape into a ball. Cover the dough and
proof for 1½ hours.
Divide dough in half. Shape into two
loaves. Start by patting the dough into
a rectangle about the length of the tea
loaf pan (12") and about 6"wide. Fold
the dough into thirds; repeat this two
more times until you have a log. Pinch
the ends and the long seam to seal.
Place into ceramic tea loaf pans. Cover
and let rest for 35minutes.
Place into oven and select the
MasterChef Plus program for Rye Bread.
Follow the directions on the display.
Settings
Gourmet Center \ MasterChef plus \ Bread
\ Rye Bread
Level: see display
Baking time: approx.60minutes
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