Seeded Rye Pan Loaf
Tried something a bit different this weekend. My wife was a bit tired of my extra crusty country loaves and requested something a bit softer and preferably a rye. I’m very pleased with the result and thought I would share my recipe. I had a hard time finding a recipe I liked so I created one after a bit of reading. Hydration was approx 82% but the dough was very cooperative. It was difficult to get my head around the fact that the dough at 78f only increased in volume approx 30%. I used the fermentation compass and found it to be a very useful tool.
Added a rye porridge to keep the loaf a bit softer but did score it so I could get a few crusty bits.
Seeded Rye bread with Rye Porridge
2 approx 1200g loaves
Dough temp during bulk approx 78f.
Final hydration approx 82%
- 431g cairnspring espresso bread flour
- 431 cairnspring sequoia ap
- 332 central medium rye
- 37 Bobs dark rye (slowly heated with 111g water to make porridge and added at room temp)
- 620 water 1
- 266 water 2
- 100 water 3
- 185 levain
- 31 salt
- 25 toasted caraway seeds
- Autolyse cairnspring flours and water 1 for 60 mins. Did not add rye at this point
- Add rye flour, porridge, salt, water 2 and levain.
- Mix well using slap and folds or rubaud method for about 8 mins. Added water 3 plus a bit more during this step.
- 6 sets of folds (30 mins between sets) started with stretch and ended with coil folds. Total bulk about 3:45.
- Divide and rest 30 mins
- Shape and place in pans for 14 hr cold retardant.
- Bake 450 with steam 20 mins, 425 for approx 35-40 mins no steam. Internal temp about 208f
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Seeded Rye Pan Loaf
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