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Gourmet Center
81
Rye Bread
Yields: 2 Loaves
-
Ingredients for preferment
1 cup + 2 T (5.6 oz) Bread Flour
3/4 cup (5.4 oz) Water
1/8 t (0.02 oz) Instant Yeas
3/4 t (0.2 oz) Salt
Ingredients for final dough
2 3/4 cup (14 oz) Bread Flour
2 1/2 cups + 1 T (11 oz) Medium Rye
Flour
1 3/4 cups (14 oz) Water
1 1/2 t (0.2 oz) Instant Yeast
1 1/2 t (0.375 oz) Salt
1 1/2 t (0.2 oz) Caraway Seeds
Preferment (from above)
Method
In the bowl of a stand up mixer, mix all
the dry ingredients for the preferment
together. Then add the 5.4 ounces of
lukewarm water. Mix until thoroughly
incorporated. Cover with plastic wrap
and let rise for 1 hour or up to 15 hours
at room temperature.
Mix all 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 14 ounces of
lukewarm water. Switch to a dough
hook. Knead for about 6 minutes. In the
last 2 minutes add in caraway seeds.
Remove dough from bowl and shape
into a ball. Cover the dough and proof
for 1 1/2 hours.
Divide dough in half. Shape into loafs.
Start by making a rectangle about the
length of the tea loaf pan and about
6 inches wide. With the wider side
facing you, start with the edge closest
to you. Roll the dough over itself by a
third and seal tightly with your hand. Do
this two more times until you have a
log. Pinch and seal off the bottom and
the sides. Place into ceramic tea loaf
pans. Cover and let rest for 35 minutes.
Place into oven and select the
MasterChef Plus program for Rye Bread.
Follow the directions in the display.
Settings
Gourmet Center \ MasterChef plus \ Bread
\ Rye Bread
Level: see display
Program duration: approx. 70 minutes
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