Been getting the itch to make more fresh milled bread! I bought some rye berries when I was in the giant grocery store I hate a few weeks ago. (Seriously, I feel like I need to set GPS waypoints so I don’t get lost.) Been really wanting to try rye bread, but Roy made his “rye bread face” when I asked him if he liked rye bread. (His rye bread face was in response to, “Why are you making that face?” “It’s my rye bread face.” “Is that anything like your miso face?” “Kind of, but not quite as ick.”)
Like I said, I am married to a silly silly man.
So obviously I am not going to eat two loaves of rye alone, and I suspect that if I sent it to his family that they too might make a rye bread face. I decided to make a wheat bread with added rye. I looked for recipes and again, found a few that looked great. I really liked one that was actually made FOR fresh milled grain, by an experienced bread maker, but apparently NOT an experienced recipe typer because her directions were so confusing. There were things like, “Add all of the dry ingredients except the salt.” Followed by, “Now mix the water with the apple cider vinegar and the yeast.”
Uh…you just told me to mix all of the dry ingredients in. Yes, I thought that was odd but hey, she said she was experienced.
Then a few minutes later, “Add the yeast/milk mixture to the dry ingredients.” Uh, you had me make a water/yeast mixture.” And then again later on, “Add the water to the dough”.
Finally I thought, “Okay, this recipe has good solid bones, I will do what I think is right, and hope it doesn’t fail.” I did start and have to throw away some of it because of her confusing instructions. I also went a bit rogue and put the honey with the yeast (because isn’t that what the sugar is for, to feed the yeast?) and replaced some of her ingredients with some tried and true of my own. Wa-la it worked!
5 cups flour, fresh milled hard winter white
2 cups rye flour, fresh milled
1 Tbs caraway seeds, whole
3 Tbs Vital Wheat Gluten
1 Tbs Yeast
2 tsp salt
1 1/4 cups buttermilk, warmed to 110 degrees
3 Tbs honey, raw
3 Tbs olive oil
1 1/2 cups water, warmed to 110 degrees
Mix together the flours, caraway, vital wheat gluten in a large mixing bowl. Because rye takes a longer knead, I decided to use my Kitchenaid mixer rather than the dough setting on my bread machine.
In a glass measuring cup, mix together honey and buttermilk. Sprinkle the yeast on top and let it hang out for about 15 minutes. It should get nice and bubbly and frothy.
Pour the milk and yeast mixture into the flour, add the water slowly while it mixes. Finally add the oil and the salt.
If it is too wet, add a little more flour, if it is too dry add a little more water. Go slow and test. This dough is a little more sticky than wheat only.
Cover with a towel and let rest for 30 minutes.
If you are doing this by hand, warm up so you don’t pull a muscle and turn the dough out onto an oil. Knead for 8-10 minutes until it is nice and smooth. It definitely takes on a sheen when it’s at the right point. It does not stretch as much as wheat only dough, so don’t worry too much.
If you’re using magic aka the Kitchenaid Mixer, use the dough hook and knead it for 5 minutes, being sure to push the dough back down as it tries to crawl out. When it is smooth and shiny, transfer to a large oiled bowl and cover with a towel. Let it rise in a warm place for 1 hour.
Note: It will rise right out of the mixing bowl, so when I say large bowl, I mean large.
After an hour, punch it down and split into two or three depending on the size you want the loaves to be. When working with one, keep the rest covered.
Form into a round or into a loaf (if using a pan). It was here I folded in the caraway in two of the loaves.
Cut a slash into the bread so it does not tear while rising.
Cover with a towel and let rise until doubled, about half an hour or so.
Bake at 350 for 35-45 minutes.
Remove from oven and brush with melted butter for a softer crust.
Note: This bread does NOT brown like wheat only. It also will not rise in the oven (called an oven rise) so don’t think you did something wrong if this is your first fresh milled bread. I happen to like smaller pieces of bread so I made three loaves, but if you like the more “normal” sized slices, do only two.
Remove from the bread pan after a few minutes so it doesn’t get soggy, then let cool on a clean towel.
As you can see it turned out AWESOME!!!!