Naturally Leavened Rye And Oat Bread Recipes

NATURALLY LEAVENED RYE AND OAT BREAD

Steps:

• Starter/Levain
• I made 200g of almost all-rye sourdough starter by feeding 40g starter with 80g water and 80g whole grain rye flour, and I used it when it was a little more than doubled in size. Other ways of building up this large amount of ripe starter are fine too.
• Mixing and Bulk Fermentation
• Combine all the ingredients in a large bowl and mix well. If possible, scrape the batter into a straight-walled dough bucket or separate out a tiny amount of dough to put in an aliquot jar to help track fermentation (explanation above, photo in the gallery below).
• Cover and let the batter rise until it has expanded by about 75%. In my ~80°F lit oven, this was about five hours.
• Shaping and Final Proof
• Grease a non-stick loaf pan or line a regular loaf pan with parchment paper. I used a medium USA pan, which is 9 x 5 x 2.75 inches.
• Scrape the batter out of your bowl or bucket directly into the loaf pan.
• Repeatedly wet a spatula with water to smooth out the surface of the batter, dipping between the edges of the batter and the pan to create the curved edges of a loaf shape.
• Sprinkle with rye flour if desired, cover, and let the batter rise about 2 centimeters. (See the gallery below for a sense of the expansion.)
• Baking
• Preheat your oven to 450°F for about 20 minutes with a pan on the bottom shelf. You'll pour boiling water into the hot pan when you load the bread into the oven. An alternate option for steam is to make a tight foil tent around the loaf pan and leave it on for the first 15-20 minutes of the bake.
• Boil a cup of water.
• Place the loaf pan in the oven and pour the boiled water on the hot pan below it, then quickly close the oven door.
• Bake for 20 minutes, then lower the oven temperature to 390°F, and bake another 25-30 minutes. Rotate the pan if needed for even browning. The internal temperature of the bread should be over 208°F when it's done.
• If possible, wait 24 hours before cutting the bread to let the inside set. You might want to rotate the loaf onto one long side and then the other during this setting period, so it doesn't get dense at the base. If you can't wait for the loaf to set, toast each slice to solidify the crumb.

EVERYDAY MULTIGRAIN RYE SOURDOUGH BREAD

Steps:

• First make Levain
• In a medium bowl add bread flour, whole wheat flour, rye flour, active sourdough starter and water and set aside for 6- 12 hours at room temperature.
• Make dough.
• Autolyse the flour
• In a large bowl add, bread flour, whole wheat flour, rye flour, oatmeal bran and 415g water and mix and set aside for 1-2 hours.
• First mix in levain into the flour mix and set aside for 30 minutes. Then add, salt, and 10g water mix everything and set aside.
• Fold and stretch the dough at 30 minutes interval for 2 hours and then 1-hour interval for next 3 hours.
• Make sure to do three sets of gentle stretch and folds during bulk, spaced out by 30 minutes You do not need to do any stretch and fold during rest of bulk fermentation. This is because rye does not have much gluten.
• Then pre-shape the dough. In a workspace if you want you can dust lightly with flour, I usually skip this step. Transfer the dough from the bowl lightly pulling the dough towards you. This gentle turning and pulling motion will develop tension on the top of the dough forming a round circle. Let the dough rest for 25-30 minutes, uncovered.
• Shape the dough
• Repeat what you did in pre-shape and shape the dough into a batard . First fold the dough from left to 1/3 rd of the middle . Fold the right side of the circle out and over to about the middle, just overlapping the left side that was just folded. Using your two index fingers, or thumbs, press the top of the folded down into the rest of the dough, so it lightly seals. Continue rolling the entire mass down, sealing at each fold-over and shape into long ball.
• After shaping place seam-side-up into a towel-lined kitchen bowl or banneton that was lightly dusted with rice flour and all-purpose flour.
• Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
• Refrigerate for overnight, next morning pre-heat oven to 450F. Transfer the dough to cold Turkey roaster and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
• Cool the loaf and cut it into slice and enjoy.

OATMEAL RYE BREAD

Steps:

• Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
• Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
• When all four cups of flour are stirred in, beat the mixture with a wooden spoon for about 10 minutes. It should be smooth and very soft.
• Cover bowl with a towel and put in a warm place for 45 minutes.
• The yeast sponge should rise considerably and be rather bubbly at the end of this time.
• Now sprinkle salt over the sponge and fold together.
• Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
• Add enough white flour to make the dough manageable and turn onto a floured board, and knead for about 20 minutes till smooth and elastic.
• Cover and let rise till doubled.
• Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
• Bake at 350°F for 40-60 minutes (depends on your oven and how crusty you like your bread - my loaves were just right at about 40-45 minutes. I brushed the loaves with butter after baking to soften the crust).