Soft Sourdough Rye Bread

by - July 02, 2019




Bread made from rye flour mixture usually doesn't rise as high as bread flour.  I have tried it a few times but it just doesn't rise very tall. However, the bread still tastes very good.

Characteristic of this bread:  The texture is soft and moist on the first day and it lasts very well for 2 - 3 days.  The taste is not very sweet and it has a very mild pleasant sourness.

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Soft Sourdough Rye Bread Recipe - Yudane Method


Yields:  1 loaf

INGREDIENTS:

Yudane:
40g bread flour
36g boiling water

Levain:
22gg sourdough starter (100% Hydration)
66g bread flour
66g water

Main Dough:
110g bread flour (I used high gluten Japanese Bread Flour)
50g rye flour
20g brown sugar (I used organic brown sugar)
1/2 tsp salt
20g butter, room temperature
35g egg, whisked (from 1 egg and balance reserve for egg wash)
30 - 40g full cream milk (reserve 10g, if too dry add the balance)

Utensil:
250g loaf pan (6.5" X 3.5" X 3.5" or 16.5cm X 9cm X 9cm)  or loaf pan (8" X 4" X 4" or 20cm X 10cm X 10cm)
I used 250g loaf pan in this recipe


METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Note:  I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

Levain:
  1. Mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 28-30C) overnight for 12 hours until tripled. The total weight should be around 150g.
Main Dough:
  1. Put all ingredients, including the 150g sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 15 minutes until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  It took more than 2 hours.  This one took approximately 4 hours. To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  5. Fifteen minutes before baking, preheat the oven to 180C.
  6. Bake at preheated oven for 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.


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