Kneaded dough. You can use a bread machine on the dough cycle; a standing mixer or knead by hand. It will take 8-10 minutes by mixer. Adjust flour/water amounts to achieve an elastic final dough.
I used a banneton for proofing and shaping. If you don't have one a standard bread pan or shaping by hand works fine.
If using a banneton don't worry too much about the shape of the top. The top of the dough actually becomes the bottom when baked and the banneton does the shaping during the second rise.
Slash the loaf with a lame or razor blade before baking. Steam can be used during baking for a firmer crust if desired. I didn't steam.
Baking time will vary depending on your oven and the shape of the loaf. It took 55 minutes in my convection oven.
This bread recipe is adapted from one in "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger. Though I have a nice bread machine I rarely use to bake bread. I prefer baking bread in the oven. I sometimes do use the dough cycle on the bread machine to knead as it does a nice job if you don't want to knead by hand; use a standing mixer or want to do something else while the bread is kneading. This formula will work fine in a bread machine if you prefer. It makes a 1 1/2 pound loaf. Set your machine for a medium crust.
I used a banneton to proof and shape the loaf. If you don't have one a standard bread pan or shaping by hand works fine as well.
The fennel seed and organe zest add nice depth to the finished loaf. If you are not a fan of fennel substitute caraway seed or omit the seeds entirely.
Since rye flour a somewhat low in gluten I added vital wheat gluten to add to the rise. If you don't have it or don't want to add gluten omit it. You might then want to add an additional third rise to the proof cycle. The final crumb will probably be more dense but some may prefer that in rye bread.
Depending on how you shape the loaf the cooking time may vary. This loaf took 55 minutes in my convection oven. The bread should register 200^ internal temperature. If the loaf begins to brown too soon cover it with parchment paper the last 10 minutes of baking.
This bread freezes well if properly wrapped.
- 1 1/4 cup water, warmed to 100^
- 3 Tbs honey
- 2 Tbs vegetable oil
- 2 cups bread flour, I used King Arthur
- 1 1/4 cup medium rye flour, I used organic
- 4 tsp vital wheat gluten
- 2 tsp fennel seeds
- 1 1/2 tsp orange zest
- 1 tsp salt
- 2 1/2 tsp SAF yeast
- If using a bread machine load ingredients according to machine instructions. Set the machine for 1 1/2 pound loaf with medium crust. Press start and let the machine do its thing.
- If using a bread machine to knead the dough set the machine to the dough cycle and let the machine do its thing. When kneading is complete proof and shape as with normal bread baking.
- If using a standing mixer or kneading by hand add yeast to warm water and let yeast activate for about 10 minutes; then add remaining ingredients and knead for 8-10 minutes until the dough is elastic and pulls away from the mixer or counter top. Depending on the ambient temperature and the type flour used you may need to adjust water/flour amounts slighty to achieve proper dough texture.
- You can use a standard 2 proof cycle or an overnight slow rise first cycle in the refrigerator. Either way the dough should double in volume for the first rise. The standard proof will take about 2 hours as will the final proof before baking.
- After dough is proofed for the second rise; slash the top of the loaf with a lame or razor blade to allow additional rise while baking. You can steam the oven with water during the first few minutes of baking to add more tooth to the crust if desired. I didn't.
- Bake at 350^ until internal temperature reads 200^. If you are using a convection oven drop the temperature to 325^. Time will vary depending on your oven and the shape of the loaf. It took 55 minutes in my convection oven.
- Let bread cool on rack completely before cutting.
|Amount Per Serving||%DV|
|Serving Size 68g|
|Recipe makes 12 servings|
|Calories from Fat 25||15%|
|Total Fat 2.91g||4%|
|Saturated Fat 0.25g||1%|
|Trans Fat 0.06g|
|Total Carbs 29.56g||8%|
|Dietary Fiber 2.3g||8%|