Rye Bread

by - January 24, 2018

Bread made using the overnight sponge dough method is as soft, moist and chewy as bread made using the tangzhong method. Since I discovered and begun to understand these two methods, I have been experimenting and all the results have been good with family members giving it the thumbs-up. 

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Rye Bread Recipe – Overnight Sponge Dough Method

Yields:  1 loaf


Sponge Dough:
105g bread flour (I used Japanese high gluten flour)
½ tsp instant yeast
½ tsp brown sugar
70g water

Main Dough:
165g bread flour (I used Japanese high gluten flour)
80g rye flour
¾ tsp instant yeast
1 ½ tbsp brown sugar
1 tsp salt
20g olive oil/coconut oil
125g water
100g fresh full cream milk

2 ½ tsp chia seeds
3 tbsp sunflower seeds, taosted
2 tbsp sunflower, raw (for topping)

Loaf pan (23 X 10 X 7.5 cm or 9 X 4 X 3 inch)


For the Sponge Dough:
  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 8 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.

For the main dough:
  1. Line the baking trays with parchment paper.
  2. Put all ingredients (start with salt, flour, yeast, sugar, olive oil, water, cooking cream and sponge dough) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 12 - 15 minutes at medium speed.  If the dough is too dry, add 1 tablespoon of water at a time. 
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough until a small log is formed. 
  5. Spread the raw sunflower seeds on a flat surface.  Dab or spray the dough surface with water and roll over the dough on the sunflower seeds.  Transfer the dough to the prepared loaf pan.
  6. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size.
  7. 15 minutes before baking, preheat the oven to 180C.
  8. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  9. Remove bread from oven and let them cool on rack.

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