Yield: one loaf in 26x10x7.5cm pan
Raw dough weight: 543g
Bread maker: Mayer MMBM12
Rye levain
12g natural yeast, 100% hydration (original recipe used rye starter)19g water
36g organic rye flour
1. Mix all the ingredients together, cover and let it rest in room temperature (29℃) for 11 to 12 hours. The levain appeared sticky and lumpy.
Dough
Ingredients143 (124)g milk
34 (30)g beaten egg
28g raw/light brown sugar
4g fine salt
~67g rye levain
28g rice bran oil
98g bread flour/T65 organic bread flour
98g all purpose flour
42g rye flour
1g instant dry yeast
Quatity in green is for using T65 organic bread flour
After the pause, restart to program. When the timer reads "0:45" stop the program manually.
2. Transfer the dough to a lightly greased plastic bag. Cover with a lid and refrigerate overnight for about 12 hours.
3. Take out the cold dough, invert it and let it rest in room temperature for about 1 hour.
4. Remove the plastic bag and turn the dough onto a lightly floured worktop.
Flatten the dough and fold in the four sides.
Cover and let it rest for 15 to 20 minutes.
5. Roll out the dough.
Flip over and roll up into a log.
Pinch the edge to seal.
Place in a greased loaf pan,
spray some water,
cover with a tea towel and let it proofs for about 60 to 70 minutes, or till it rises to about 1cm above the rim.
6. Dust some bread flour over and score the top.
7. Bake in a preheated oven at 200℃ for 15 minutes, reduce to 190℃ for another 15 minutes. Or you can tap the loaf with the back of a spoon. The loaf is ready when you hear a hollow sound.
8. Let the dough cool down completely before cutting 😋
Post dated 20 Jul 2018
I added organic T65 bread flour (without additives bread flour) to replace the normal bread flour.
Update: 14 Sep 2018
Recipe adapted from 30% Rye Sourdough Sandwich Loaf with appreciation 😊
1g instant dry yeast
Quatity in green is for using T65 organic bread flour
Directions
1. Add all the ingredients into the bread maker. Select "C-11 Ferment Dough" and start the program. When the countdown timer reads "1:27" pause the program for about 15 minutes. This is to allow the ingredients to autolyse.After the pause, restart to program. When the timer reads "0:45" stop the program manually.
2. Transfer the dough to a lightly greased plastic bag. Cover with a lid and refrigerate overnight for about 12 hours.
3. Take out the cold dough, invert it and let it rest in room temperature for about 1 hour.
4. Remove the plastic bag and turn the dough onto a lightly floured worktop.
Flatten the dough and fold in the four sides.
Cover and let it rest for 15 to 20 minutes.
5. Roll out the dough.
Flip over and roll up into a log.
Pinch the edge to seal.
Place in a greased loaf pan,
spray some water,
cover with a tea towel and let it proofs for about 60 to 70 minutes, or till it rises to about 1cm above the rim.
6. Dust some bread flour over and score the top.
7. Bake in a preheated oven at 200℃ for 15 minutes, reduce to 190℃ for another 15 minutes. Or you can tap the loaf with the back of a spoon. The loaf is ready when you hear a hollow sound.
8. Let the dough cool down completely before cutting 😋
Post dated 20 Jul 2018
I added organic T65 bread flour (without additives bread flour) to replace the normal bread flour.
Update: 14 Sep 2018
Recipe adapted from 30% Rye Sourdough Sandwich Loaf with appreciation 😊
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