As you probably all know I am quite adventurous when it comes to making things. Most often I interpret instructions as mere guidelines.
So of course I felt somewhat challenged when reading in my 5 Minute Bread book that you cannot bake a bread with a high rye content using their recipe. Then I thought about the changes I have made to their master recipe and gave it a try.
This is what came out of the oven:
When I sliced it up I was amazed to see a wonderful light crumb and it tasted delicious. Here is the recipe:
3 cups lukewarm water
1 1/2 tsp (!) granulated yeast
1 Tbsp molasses
1 Tbsp salt
2 tsp caraway seeds
3 cups dark rye flour
3 cups bread flour
Using a stand mixer knead for 3 minutes on speed 1 and another 3 minutes on speed 2. The dough is very sticky and won’t come together in a ball due to the low gluten content. It would be very difficult and messy to knead by hand.
Let rise as usual for 2 hours and then store in the fridge. I used the dough after 2 or 3 days in the fridge. ( I recommend waiting at least a day before baking)
Bake at 450F for about 40 minutes on a baking stone and hot water added.