Do you have any recipes that use dark rye flour? A 25-pound bag from Bob’s Red Mill is taking up valuable freezer space for manly essentials such as White Castles and Eggo, so any suggestions would be well appreciated.
Buying a sack of dark rye seemed like a good idea considering that shipping costs were split with an Austrian co-worker. I hear they’re huge on rye — he’s probably on his second or third bag by now. He doesn’t seem like the type who keeps spreadsheets of bread formulas, though.
I haven’t seen many recipes that specifically call for dark rye flour so I mainly use it as a replacement for medium or whole rye. Dark rye is milled from the outermost layers of the grain, making it rich in bran and fiber. It also gives breads a stronger spicy rye aroma, a deeper shade of reddish-brown in the crust, and a darker and tighter crumb.
This whole rye and and wheat sourdough recipe originally calls for medium rye flour so it’s a bit more dense than it should be. The acidity from the whole rye starter gives it a good shelf life and subtle sourness. Since rye flour also retains moisture well, the crumb stays moist even without additional fats or sugar.
The dough consists of 50% white wheat flour, 25% whole wheat flour, but only 25% whole rye flour. I guess I could consider it a good start in freeing up some freezer space.
Whole Rye and Wheat Sourdough
makes 2 large loaves
For the Sourdough / Rye Starter:
Ingredients Volume Ounces Grams mature sourdough culture 4 tsp .4 11 water, at room temperature 7/8 cup 6.6 187 medium or dark rye flour 1 3/4 cups 8 227
Sourdough / Rye Starter Instructions:
Dissolve the sourdough culture in the water. Add the rye flour and mix until evenly hydrated. Cover and leave at room temperature for 14 to 16 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams bread or high-gluten flour 3 1/2 cups 16 454 whole wheat flour 1 3/4 cups 8 227 water, at room temperature 1 7/8 cups 15.2 431 kosher salt 1 tbsp + 2 tsp .6 17 instant yeast 1 tsp sourdough / rye starter, cut into pieces 14.6 414
Final Dough Instructions:
Mix Mix the final dough ingredients until a shaggy ball is formed. Knead 10 to 12 minutes Rest 5 minutes Knead 1 minute to further strengthen the gluten. Bulk Ferment 1 hour Divide 2 pieces Preshape loose rounds Rest 15 to 20 minutes Shape shape into a tight oval or boule Preheat Oven 460ºF/240ºC Final Proof 1 to 1 1/4 hours at room temperature
Proofed whole rye and wheat sourdough.
Slashed whole rye and wheat sourdough.
Steam 1 cup of boiling water poured into a heavy steam pan, preferably cast iron Bake Bake at 460ºF/240ºC for 20 minutes. Rotate the loaves and lower the heat to 440ºF/225ºC. Bake for another 20 to 25 minutes, until the crust is a deep shade of reddish brown. Cool At least 4 hours
Whole rye and wheat sourdough crust and crumb.