1 pound Unbleached wheat flour
8 ounces Medium rye flour
3 ounces Dark molasses
20 fluid ounces Water (temperature controlled)
1/2 ounce Active dry yeast
1 1/2 ounces Nonfat dry milk powder
2 tablespoons Caraway seeds, crushed
1 tablespoon Kosher salt
1 tablespoon Unsalted butter, melted
Egg wash, as needed
Yield: 2 Loaves
1. Stir the flours together and set aside.
2. To make the sponge, combine the molasses, water and yeast. Add 8 ounces (240 grams) of the flour mixture. Stir vigorously for 3 minutes. Cover the bowl and set aside to rise until doubled and very bubbly, approximately 1 hour.
3. Stir the milk powder, caraway seeds, salt and butter into the sponge.
4. Transfer the dough to a mixer fitted with a dough hook.
5. Gradually add the remaining flour to the sponge. Mix on low speed and continue adding flour until the dough is stiff but slightly tacky. Knead for 5 minutes on low speed until the dough reaches 77°F (25°C).
6. Transfer the dough to a lightly greased bowl, cover and place in a warm place until doubled, approximately 45 to 60 minutes.
7. Punch down the dough and divide into two pieces. Shape each piece into a round loaf and place on a sheet pan that has been dusted with cornmeal or lightly oiled. Brush the loaves with egg wash and let rise until doubled, approximately 45 minutes.
8. Score the tops with a razor or knife. Bake at 375°F (190°C) until golden brown and crusty, approximately 25 minutes.
9. Yield: 2 Large Loaves
Notes: Method: Sponge
Fermentation: Sponge, 1 hour. Dough, 45 minutes to 1 hour. Proofing, 45 minutes.
8 ounces Medium rye flour
3 ounces Dark molasses
20 fluid ounces Water (temperature controlled)
1/2 ounce Active dry yeast
1 1/2 ounces Nonfat dry milk powder
2 tablespoons Caraway seeds, crushed
1 tablespoon Kosher salt
1 tablespoon Unsalted butter, melted
Egg wash, as needed
Yield: 2 Loaves
1. Stir the flours together and set aside.
2. To make the sponge, combine the molasses, water and yeast. Add 8 ounces (240 grams) of the flour mixture. Stir vigorously for 3 minutes. Cover the bowl and set aside to rise until doubled and very bubbly, approximately 1 hour.
3. Stir the milk powder, caraway seeds, salt and butter into the sponge.
4. Transfer the dough to a mixer fitted with a dough hook.
5. Gradually add the remaining flour to the sponge. Mix on low speed and continue adding flour until the dough is stiff but slightly tacky. Knead for 5 minutes on low speed until the dough reaches 77°F (25°C).
6. Transfer the dough to a lightly greased bowl, cover and place in a warm place until doubled, approximately 45 to 60 minutes.
7. Punch down the dough and divide into two pieces. Shape each piece into a round loaf and place on a sheet pan that has been dusted with cornmeal or lightly oiled. Brush the loaves with egg wash and let rise until doubled, approximately 45 minutes.
8. Score the tops with a razor or knife. Bake at 375°F (190°C) until golden brown and crusty, approximately 25 minutes.
9. Yield: 2 Large Loaves
Notes: Method: Sponge
Fermentation: Sponge, 1 hour. Dough, 45 minutes to 1 hour. Proofing, 45 minutes.
Last edited by a moderator: