Light Rye Bread

Made a rye dough yesterday morning before leaving for work and again I reduced the yeast so that the dough could be left out all day for a long room temperature fermentation.

Baked last night


sliced this morning.

It is Moe’s birthday today and I had planned to make Osso Bucco tonight but he decided that he would prefer a bottle of champagne and smoked salmon on rye.

So that is what we will be having.

Light Rye Bread


adapted from Bread Illustrated

400 g of bread flour

165 g stone ground rye flour

12 g salt

5 g actived dry yeast

265 g of water, room temperature

40 g honey

14 g of melted butter

1 large egg, lightly beaten with 1 tablespoon water

and pinch salt

Options: If you like rye with caraway seed at it along with the

other dried ingredients.

Mix bread flour, rye flour, salt and yeast together in

bowl of KA or other stand mixer. Add the water, honey and melted

butter, and turn on mixer. Mix until mixture comes together and

then let rest, covered for 20 minutes.

Mix and let rest another couple of times. Removed dough from

mixer and knead by hand for a minute or two.

Place dough in buttered bowl, cover and let rise until doubled.

Tip out on to flour dusted board and shape into one or two loaves.

Preheat oven to 450°F. with stone.

When loaves are proofed, brush with egg wash, score and slide

loaves on to stone and bake for 10 minutes and reduce temperature

to 375°F.

Bake until golden brown and internal temperature is at least

205 °F.

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