A new Light Rye Recipe.
Light Rye Bread
Ingredients227g lukewarm water
43g molasses
14g brown sugar, packed
1-1/4 teaspoons active yeast
240g All-Purpose Flour
107 white rye flour
8g salt
22g butter
14g nonfat dry milk
1 tablespoon caraway seeds
DirectionsMix Water, molasses, brown sugar and yeast in stand mixer bowl. Let proof for 15 minutes.
Mix remainder of ingredients in a separate bowl and whisk together.
When yeast is proofed, slowly add dry ingredients until just combined.
Let stand for 15 minutes.
Knead for 7 minutes.
Form into ball and let raise in lightly oiled bowl until doubled in size.
Turn out of bowl and degas.
Form into ball, sealing bottom and place in banneton to rise.
Line baking sheet with silicone mat/parchment paper
Heat oven to 350.
When raised, gently turn out onto baking pan.
Slash top and place in oven.
Bake for 35-45 minutes until internal temp is 190.
Turn out onto cooling rack and cool completely before slicing.
