Rye Bread

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Rye Bread

Yield 2

Ingredients

• 16g yeast
• 2/3C molases
• 590mL water (2.5C)
• 1/4C vegetable oil
• .5T salt
• 30g unsweetened cocoa powder
• 263g rye flour
• 780g bread flour

Equipment

• Large Bowl
• 2 Baking/pizza stones OR
• 2 Bread pans
• Wirerack

Instructions

1. Start off by combing water at 95°F, yeast and molases together in a large bowl stirring to combine and letting sit for 5 minutes.
2. Once yeast has bloomed, add in salt, vegetable oil and cocoa powder before mixing until combined. Then add in half of the rye flour and mix before repeating with the other half and about 40% of the bread flour. Mix all until well combined using a wooden spoon. Continue adding bread flour until you can no longer mix with a spoon.
3. Dump remaining bread flour on a work surface and dump the dough out on to the flour. Knead the dough until all of the flour has been absorbed and the dough is elastic. Let sit in a well oiled bowl covered with a damp rag for 1 hour.
4. Once rested, lay back out on to a work surface and punch down the dough. Knead a couple times and then divide into even pieces (around 930g). Form those into two loafs and then let sit covered on the counter for 30 minutes to let them rise and the gluten relax.
5. Preheat oven to 350°F. Place stones in oven and let them heat for at least 30 minutes.
6. Using cornmeal on a pizza peel, place a loaf on the peel and transfer to the baking stone in the oven. Repeat for the other dough and mist with water inside the oven a few times. Let bake for 45-50minutes or until finished and internal temp registers 195°F
7. Let cool completely on a wirerack

https://daddoingdinner.com/recipes/rye-bread