#7 Paul Hollywood's dark rye bread
A fragrant, dark rye bread from Paul Hollywood's 100 Great Breads cookbook
- 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
First rise
Combine 1½ cups rye flour, ½ cup whole wheat flour, salt, yeast, malt syrup, molasses, and 2/3 cup of water.
Mix well for 5 minutes, then cover and let rest for 5 hours.
Second rise
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.
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
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.