Light Rye bread

The recent instant rye bread was a success considering how quickly it was consumed. Hubby regretted that it did not come with the signature caraway taste so here I am, making it from scratch with seeds and all.

Due to the high protein flour, this bread has a generous rise despite the amount of dark rye flour used. Fluffy and medium density and texture and gives easily on the bread knife without collapsing; what's not to love?

Verdict: Fluffy, mildly sweet and minty. The kind which tastes good even with just olive spread.

Credits : simplyrecipes with adjustments.

In a mixer bowl, combine and stir :

2.5 cups warm water + 16g instant yeast + 1/3 cup brown sugar 

Add in this order over the yeast mixture:

¼ cup olive oil

4 cups bread flour

1 cup wholemeal flour

2 cups dark rye

2 tbsp fennel/caraway seeds

1 tbsp sea salt flakes

Using a dough hook, mix bread mixture on low for 5 minutes.

Increase speed to a notch higher and knead for another 5-10 minutes.

Bread mixture may be shaggy but it is ok.

Transfer the mixture to an oiled bowl with cover.

Proof until volume nearly doubles, about 45 mins in my 30C kitchen.

Prepare a Pullman box, oiled and dusted well ( to spare the grief of a stuck bread)

Roll the dough by pushing back and forth on the worktop until it resembles a mini torpedo. 

Dust generously. 

Transfer the dough to the Pullman.

At this time, I make 3 deep scores on the dough using a very sharp knife.

Let proof until  dough almost reaches the top (about 30 min)

Preheat oven to 180C, with a low baking rack and a shallow tray of water (about 100ml) to create steam.

Mist dough.

Bake in the preheated oven at 180C for 50 minutes.

Bread is ready when it sounds hollow when tapped.

Drop the Pullman on the worktop ( I do this to dislodge the bread from the pan sides).

Gently remove the bread from the box and let cool completely on a rack.