Recipe: Sweet German Rye
Bread: Roggenmiscbrot:
- 1-3/4 cups a.p. flour
- 3/4 cups white whole wheat
flour - 2 packs rapid-rise yeast
- 1/2 cup 100% whole wheat flour
- 1-1/2 cups rye flour
- 1-1/2 teaspoons salt
- 1-1/2 cups very warm water
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup light molasses
- 1/4 cup light brown sugar
Procedure: Yield (2) large loaves
- Place the 1-3/4 cups of a.p. flour and 3/4 cups white whole wheat flour,
salt, brown sugar, and rapid-rise yeast, in the bowl of a Kitchen Aid stand
mixer and mix until combined with the paddle attachment. - Heat the water until very warm 120-130 degrees, or very warm to the touch.
- With the mixer running on low stir in the warm liquid and oil, mix to
incorporate, increase speed to medium and continue to beat for about 2 minutes. - Stop, scrape bowl and add egg then continue mixing on medium speed until
incorporated, scrape bowl, add the rest of the flour ingredients (100% whole
wheat and the rye flour) and beat just until combined, on low speed, just until
the dough forms a ball and pulls away from the bowl. Change to the dough hook
and machine knead the dough on medium low for 5 to 6 minutes until smooth
coherent dough is formed.( A little more water may be needed to get the dough
to come together) - Scrape the dough out onto lightly floured board knead a few times by
hand, round up dough into a ball and roll in oil and place in an oiled bowl
covered with plastic wrap in a warm place until it has doubled in size, about
20 to 30 minutes. - Place dough on a lightly floured board and gently press the gasses out of
the dough, and allow rest, covered with a towel (bench proof) 10 minutes. - Round up the dough tucking in as you turn and press down on the dough to
form a large round loaf or two smaller loaves and place seam side down on
parchment paper on baking pans. Cover with plastic wrap and put back in your
warm place until the dough rises almost 2 times the volume, about 30 to 40
minutes more. - Brush lightly with egg wash and bake in 400 degree pre heated oven for 12
minutes, then lower the temperature to 350 and bake for about 20 to 25 more
minutes, until golden brown and the loaves sound hollow when tapped with your
finger, 210 degree internal temperature. Place bread on cooling racks to cool
so they stay crisp.
For Germans: This is technically a Weizenmischbrot mit roggenteil or (Wheat bread with rye)