I have been yearning to make and eat Rye bread quite sometimes, and somehow, each time I look at Rye bread recipe, is always seem to complicated and take times to make it. When I saw a post on FB BBB group earlier this week, I was quite happy to discover that Elizabeth chose Rye bread that not only sounded superb, but seemed pretty manageable to make. The only problem I had was, I did not have two ingredients needed for the recipe in my pantry. The wheat germ and whole wheat flour. Being too lazy to go to my grocery store, I decided to substitute them with spelt flour and oatmeal. I also shape it a little bit different from Elizabeth bread after I saw one of the member shaping hers into loaf shape. I thought it was a good idea to shape this way since I was not pretty sure if my dough would rise that much in a battard or boule shape. I waited anxiously during proofing period, checking it often to see if it would rise, I was so glad when I saw that it did quite rise above the pan rims. So, I am happy to let you know it was pretty good looking loaf, and of course it tasted delicious too. Thank you to Elizabeth for choosing such a delicious bread.
Molasses Fennel Rye Bread
Recipe adapted from Elizabeth @ Etherwork Blog
Makes 2 loaves
103 grams rye flour
122 grams spelt flour
59 grams oatmeal
318 grams bread flour
1 grams ginger powder
17 grams sugar
5 grams SAF yeast, or any instant yeast
15 grams salt
85 grams molasses
500 grams filtered water
6 grams fennel seeds
36 grams raisins
In a mixer bowl, add rye flour, spelt flour, oatmeal, bread flour, ginger powder, sugar, yeast, and salt. Mix all ingredients using a wooden spoon. Make a well in the center, add molasses, and filter water. Knead on the lowest setting using dough hook attachment for 2 minutes. Increase the speed to medium low, and continue to knead for another 15 minutes until the dough is smooth and elastic. If the dough seem a little bit sticky, add a little bit more flour, a tablespoon at a time. Add fennel seeds, mix just enough to distribute them evenly, about one minute. Lastly add raisins, mix just to combine.
Gather the dough, and shape it into a ball, place it in a lightly oiled bowl. Cover the bowl with plastic wrap, and let it proof at room temperature for 1 to 2 hours, or until double in size.
Lightly oiled 2 loaf pans, if you like you can line them with parchment paper.
Turn the dough out into clean counter top. Pat the dough lightly to degas it a little. Divide the dough into 2 portions. Shape into logs, then place them in a prepared loaf pans, seams side down. If you want to make the loaf like the one I have in this pictures. After dividing the dough into 2 portions, divide each portions into 3 equal portions. Roll each portion into log shape, then place them side by side in a loaf pan. Cover the pans with clean kitchen towel, let rest in a draft free room temperature for 1 hour.
Preheat oven to 400℉.
Transfer into the oven and place them in the middle rack, immediately turn the oven temperature to 350℉. Bake the loaves for 35 to 45 minutes, or until they are brown nicely.
Remove the loaves from the oven. Take them out from the pans, cool completely in wire rack before serving.