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–+ servings

Brooklyn Rye Bread

Hearty, Flavorful, Glorious Scent, Perfect for butter and pickles to go beside a bowl of soup
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Prep Time 30 minutes
Cook Time 45 minutes
Autolyse / Rise Time 12 hours
Total Time 13 hours 15 minutes
Course Breads
Cuisine European
Servings 1 loaf
Calories 2227 kcal

Equipment

  • Stand Mixer
  • Dough Hook

Ingredients
  

  • 135 grams Bread Flour unbleached
  • 135 grams AP Flour unbleached
  • 135 grams Dark Rye Flour
  • 45 grams Potato Flakes
  • 30 grams Brown Sugar Divided
  • 20 grams Yeast
  • 15 grams Salt
  • 250 ml Warm Water ~ 100 degree Divided
  • 60 ml Neutral oil Canola
  • ~60 ml Kosher pickle juice
  • 60 ml Malt Extract Optional
  • 45 grams Caraway Seed
  • 1 ea egg white

Instructions
 

Autolyse / Sponge

  • Add flours and water to Mixer and mix until a shaggy dough forms
  • Cover and rest at least 1 hour (2-4 is recommended for whole grains)

Dough

  • Mix the yeast into 50 ml of warm (~100F) water alone with 10 grams of brown sugar
    Rest 15 minutes. This should be quite active. If not the yeast failed for prove, start over.
  • Add the yeast mixture and the rest of the ingredients, minus the egg, to the mixer and mix on low until combined into a shaggy dough
  • Turn the mixer up to medium and beat until a smooth supple dough forms, (8-10 minutes)
  • Cover the mixer bowl and place in refrigerator overnight (8-12 hours)

Shaping / Baking

  • Remove dough from refrigerator, dump onto floured work surface and shape, (I just do a round ball, as I'll bake in a dutch oven)
  • Oil your pan / pot and place the shaped dough into it, cover and let rest for final rise (1-2 hours)
  • Dough has risen when it springs back slowly when poked
  • Preheat oven to 425. (you do have an oven thermometer?)
  • Beat the egg white with a tsp of water, and brush the top ot the loaf
  • Sprinkle with a flurry of caraway seeds, slash...
  • Bake for approx 30 minutes, until crust is golden brown, and internal temp is approx 195.
  • Turn off oven, and open the door. Rest bread for 15-20 minutes in oven
  • Turn out on to wire rack and cool at least 1 hour.

Notes

This is an exercise in patience.  The rewards are great
A special thanks to all my friends at B&H PhotoVideo.  I spent several years working with them and we had many conversations around food, cooking, and specific foods.
Good rye bread was one of the many.  (Yes, I do remember ...)

Nutrition

Calories: 2227kcalCarbohydrates: 344gProtein: 59gFat: 74gSaturated Fat: 6gSodium: 6813mgPotassium: 1737mgFiber: 36gSugar: 32gVitamin A: 163IUVitamin C: 46mgCalcium: 410mgIron: 14mg
Keyword Pickles, Rye, Yeast
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