Home › Recipes › Dark Rye Bread

Dark Rye Bread

Dark rye bread based on 100 lbs. of flour may be made as follows:

Formula Hard clear flour, 75 to 80 lbs.

Dark rye flour, 25 to 30 lbs.

Water, 56 to 58 lbs. (variable).

Salt, 13/4 to 2 lbs.

Malt extract, 1½ to 2 lbs.

Yeast, 1½ to 13/4 lbs.

Method Dissolve the yeast and malt extract in 3 qts. of water and place to one side. Put the balance of water and the salt into a mixer and stir. Add the flour, begin mixing, and then add the yeast. Mix until the dough is smooth. The dough should have a temperature of from 78 to 80 degrees when mixed. Fermentation If a 472 hour fermentation period is required to mature the dough, this period may be divided as follows: First rising, 2½ hours; second rising, 1/4 hours; third rising, ½ hour. Allow the dough to rest 15 minutes, when it should be divided. Do not give rye bread too much proof before it goes into the oven, as this is liable to cause the dough to collapse and produce a flat bread.