Nutrition-Packed Rye Bread

Name: Nutrition-Packed Rye Bread
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 50 grams Rye flour (finely ground); 1 and 1/2 tablespoon Sugar; 1/2 tsp Salt; 1 and 2/3 teaspoon Dry yeast; 170 ml Water; 1 Ry flour (for dusting)

cookpad.japan @cookpad_jp

I wanted to come up with a rye bread that's fluffy, since rye doesn't rise very well.

Sticky dough is characteristic of rye flour. Pound down on the dough firmly when kneading. Recipe by Ikare boushi

I wanted to come up with a rye bread that's fluffy, since rye doesn't rise very well.

Sticky dough is characteristic of rye flour. Pound down on the dough firmly when kneading. Recipe by Ikare boushi

cookpad.japan @cookpad_jp

I wanted to come up with a rye bread that's fluffy, since rye doesn't rise very well.

Sticky dough is characteristic of rye flour. Pound down on the dough firmly when kneading. Recipe by Ikare boushi

I wanted to come up with a rye bread that's fluffy, since rye doesn't rise very well.

Sticky dough is characteristic of rye flour. Pound down on the dough firmly when kneading. Recipe by Ikare boushi

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Ingredients

4 servings

200 gramsBread (strong) flour
50 gramsRye flour (finely ground)
1and 1/2 tablespoon Sugar
1/2 tspSalt
1and 2/3 teaspoon Dry yeast
170 mlWater
1Ry flour (for dusting)

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Steps

1

Add 1/2 the listed amounts of both strong flour and rye flour to a bowl. Mix the sugar and yeast and add to the bowl. (I used brown cane sugar.)
2

Pour in the water over the yeast, then mix with a spatula.
3

Add the rest of the flour and the salt, then mix until the dough forms a ball.
4

Remove from the bowl, and knead on a work surface. The dough will be sticky, but do not add flour.
5

In order to make a smooth, elastic dough, slam the dough hard against the work surface several times.
6

Repeat Steps 4 and 5 for about 10 to 20 minutes.
7

Form the dough into a ball, transfer to the bowl, wrap in plastic and let rise for 15 to 20 minutes for the first proving. (I let it rise in the bath area.)
8

When the dough doubles in height, coat a finger in flour, then poke it down deep into the dough.
9

If the hole does not close, it's finished rising.
10

Coat your hand lightly in flour, then punch down the dough several times to deflate.
11

Using a bench scraper (or spatula) remove the dough from the bowl, then quarter it with a knife.
12

Form the sections into a ball while pressing out any remaining air, pinch the bottom of the ball and seal.
13

Place a damp kitchen towel over the dough, and let rest for 5 minutes.
14

Dust hands with rye flour, then press down on dough to deflate, then reshape into a ball.
15

Coat the surface of the ball of dough with rye flour.
16

With a knife, slash a leaf pattern into the dough.
17

Let sit for 25 minutes for a second proving. If using the bread-rising setting on your oven, mist with water several times midway through the proving process.
18

Bake for 9 minutes in gas oven preheated to 180°C. (For an electric oven, bake for 13 minutes at 190°C)
19

They're done.