Light Rye Bread

Light Rye Bread

Adapted from Beyond Basics with Natural Yeast by Melinda Richardson

Yields 2 loaves

Ingredients

½ C starter

2 C  water

¼ C honey

2 Tbsp. coconut oil

2 tsp salt

2 C  rye flour

3 ½-4 C whole wheat flour

2 Tbsp. caraway seeds

Setting up the dough

(at least 10 hours before baking)

Combine the starter, water, honey, oil, and salt in a mixer.  Add the rye flour, caraway and 2 C wheat flour and mix.  Add the rest of the flour and a little bit more if needed, until the dough cleans the sides of the bowl. Let the dough sit for 5 minutes then knead until thoroughly combined.  You will see the gluten starting to form as the dough pulls into a ball and starts wrapping around the center.  (about 5 minutes.)

Place in a greased bowl with a lid, greased plastic or wet towel over. (be sure the towel stays wet during sponge period)  Minimum 6 hours.

Shaping and final rise.

Pull the dough onto a very slightly wet surface again and divide into 2 equal pieces.  Let it sit for 10 minutes while you grease 4 loaf pans.  (I like to invert the second pan on the loaf during rise to let breathe but keep from drying out.)  Keep your hands wet and press the dough into a big rectangle fold into thirds horizontally and then vertically and then tuck ends under making the top smooth.  Place in the pans and cover.  Let rise a second time.  After 2-2 ½ hours, when the dough has a nice rounded top, bake for 30 minutes in a 375’ preheated oven until it reaches an internal temperature of 190 degrees.  Do not slice until completely cool or it will be doughy.