Whole Wheat Rye...and that's all
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Whole
Wheat Rye Bread
Makes
2 loaves
4
cups whole wheat flour
3
tablespoons vital wheat gluten
2
¾ cups water, divided
2
cups rye flour
4
teaspoons instant yeast, divided
2
teaspoons kosher salt
2
tablespoons caraway seeds
1/4
cup olive oil
1/4
cup dark molasses
Separate
the ingredients in two bowls using this ratio: In one bowl combine
the 4 cups of whole wheat flour, the vital wheat gluten, and 2 cups
of water. Stir it just until combined; cover with plastic wrap and
set aside. In a second bowl, combine the 2 cups rye flour and
remaining ¾ cup water and 2 teaspoons of yeast. Stir it just until
combined; cover with plastic wrap and set aside. Allow the bowls to
rest for at least an hour. After the ingredients have rested and have
begun to ferment, combine the contents of both bowls to an upright
mixer that is fitted with a dough hook. Also add the remaining
ingredients: the salt, caraway seeds, olive oil, molasses, and remaining two
teaspoons yeast. Knead the dough on medium speed for about 8 minutes
(if the dough is too slack or too firm adjust it's consistency with
more flour or water), then cover with plastic wrap and allow to rise
for one hour. Transfer the dough to a work surface, cut it into two
pieces, gently shape it into loaves, and place them either on a
baking sheet or in loaf pans. Cover with plastic wrap and allow to
rise for 45 minutes. Preheat an oven to 425F/218C. If making
free-form loaves, slash them with a razor just before they go into
the oven. Bake the bread for about 30 minutes, or until golden brown
and sounds hollow when tapped on. As the bread bakes rotate the
loaves in the oven once or twice to ensure even baking. Remove the
bread from their pans and allow to cool for 10 minutes before
slicing.
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