Prep 35 mins
Cook 30 mins
A hearty slightly sweet rye bread. Great for sandwiches, or flavorful enough to stand alone with just a smear of butter. The balance of sweet with the seeds and heavier grain make it ideal for topping with anything you like, meats, vegetables, salty or sour pickled or preserved foods, as well as sweet things like honey or jam. I particularly like this spread with butter and an eastern european pepper spread called ajvar. Prep time does not include 3 hours of rising since you don't really do anything but wait and do other chores or whatever...
- 2 (7 g) packages active dry yeast
- 1⁄2 cup warm water (between 98 to 105 degrees Farenheit for best yeast development.)
- 1 1⁄2 cups warm milk (same temperature as water.)
- 1⁄4 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon salt
- 1⁄2 cup molasses
- 3 tablespoons melted butter (reserve some additional melted butter for brushing baked loaves.)
- 3⁄4 cup prepared Bulgar wheat
- 2 3⁄4 cups rye flour
- 2 1⁄2 cups whole wheat flour
- 1⁄2 cup wheat germ
- 1⁄4 cup vital wheat gluten
- 1 tablespoon caraway seed
- 1 tablespoon fennel seed
- 1 tablespoon cumin seed
- 1⁄2 teaspoon superfine ground coffee (espresso ground or powdered if possible)
- 1 teaspoon cocoa powder
- Directions designed for stand mixer.
- For best yeast environment heat your large mixer bowl by pouring boiling water into it, swishing it around and dumping before beginning, this heats the metal and helps to keep your warm ingredients from cooling by being added to cold metal.
- Add yeast and warm water to your mixer bowl and allow to dissolve fully.
- Add milk, sugar, honey, salt, molasses, 3 T. melted butter, wheat gluten, seeds, cocoa, and coffee.
- Mix to combine, then add wheat germ and 1/2 cup rye flour mixing to combine into smooth sponge.
- Put dough hook attachment on your mixer and add the rest of the rye flour one cup at a time, followed by the whole wheat flour.
- Allow the mixer to knead the dough fpr 10-15 minutes until very smooth.
- Lightly oil the surface of the dough, cover with plastic wrap, and let rise in a warm Place in same bowl until doubled in volume (usually about an hour, less if warmer, longer if cool.).
- Once doubled after first rising, punch down and mix with dough hook again for 30 seconds to a minute.
- Rise again until doubled like before, covered with plastic wrap.
- Once doubled for the second time, again punch down and knead further with dough hook for about 2-3 minutes.
- Turn out on floured board, and knead gently to smooth.
- The dough can then be formed and shaped.
- Makes 2 standard loaves placed in greased loaf pans.
- Or 2 round loaves baked on greased cookie sheet.
- I tend to like to use 3 greased 6-inch round iron pizza pans, forming three round loaves.
- Cover and allow to rise again until doubled or just more than doubled in the pan or on cookie sheet.
- Bake in a preheated oven at 375 degrees for 30-40 minutes, or until beautifully borwned and the bottoms sound hollow if you thump them with your finger.
- Remove from pan.
- Cool on rack, brushing immediately with remaining melted butter.