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#7 Paul Hollywood's dark rye bread

A fragrant, dark rye bread from Paul Hollywood's 100 Great Breads cookbook
Print Recipe
Course: Bread
Ingredients Method

Ingredients
  

  • 3 cups dark rye flour
  • 1 cup whole wheat flour
  • 1½ teaspoons salt
  • 2¼ teaspoons instant yeast
  • 1/4 cup malt syrup
  • 2 tablespoons molasses
  • 1¾ cups warm water (110°-120°F)
  • 2 teaspoons caraway seeds

Method
 

First rise
  1. Combine 1½ cups rye flour, ½ cup whole wheat flour, salt, yeast, malt syrup, molasses, and 2/3 cup of water.
  2. Mix well for 5 minutes, then cover and let rest for 5 hours.
Second rise
  1. Add the remaining flours and water, the caraway seeds, and mix well. The dough is almost impossible to knead, but give it a try if you feel like it. It'll feel like you are kneading a huge wad of chewing gum. If it is too sticky and wet, the loaves will be flatter, so try and add enough flour that the dough can retain a bit of its shape.
  2. Form into two loaves. Let rise for another 2-3 hours. This is Paul Hollywood's instruction. After baking the bread, I'd go for 3 hours to get a lighter loaf.
Bake
  1. Preheat oven to 425°F. Bake 35 minutes, then transfer to wire rack to cool. You can be sure this bread is done by using a digital thermometer to test that the internal dough has reached 190°F.
    If you've let it rise sufficiently, 35 minutes at 425°F. should do it.