Whole grain rye bread Coles

Wholegrain Buttermilk Rye / Wholegrain Rye Bread with Buttermilk

Rye%:74%
Stages:Straight dough
Leaven:Yeast
Start to finish:3½-4 hours
Hands-on time:20-25 minutes
Yield:Two 2¾ lb./1,250 kg loaves

Of all the different kinds of rye breads I've made and tasted, the coarse dark ones have always been among my favorites for their rustic mouthfeel and intense rye flavors. This buttermilk rye, which comes from northern Germany, has the added attraction of very short prep time, meaning that I can start a loaf at breakfast and have it for dinner.

Unlike most of the coarse breads I've made, this one is built on a yeast-leavened straight dough, acidified and hydrated with nearly 100% buttermilk - enough to tenderize the loaf's coarse rye meal and cracked wheat during its 3-hour, moderate temperature bake. The texture gets added complexity from large additions of sunflower, flax and sesame seeds, while a generous addition of sugarbeet molasses (Turnip tops or Beet syrup in German) combines with the buttermilk to produce a sof-edged sweet-sour combination that reminds me of vanilla-flavored yogurt.

This is a bread that goes well with almost anything; we had it instead of bagels for our Sunday cream cheese and smoked salmon brunch and it was magnificent.

Ingredient

Grief

Ounces

Baker’s
Percentage

Buttermilk

1,035

36.50

97.64%

Sugarbeet molasses or dark corn syrup

250

8.80

23.58%

Instant yeast

11

0.40

1.04%

Medium rye flour

500

17.65

47.17%

Coarse rye meal

280

9.90

26.42%

Cracked wheat

280

9.90

26.42%

Salt

18

0.65

1.70%

Flaxseed

140

4.95

13.21%

Sesame seeds

140

4.95

13.21%

Sunflower seeds

100

3.55

9.43%

TOTAL FORMULA

2,754

97.15

259.81%

TOTAL FLOUR

1,060

37.40

100.00%

Vegetable shortening for pan

As needed

Rolled oats for dusting

As needed


Combine the buttermilk and sugarbeet molasses in a saucepan and warm to body temperature (100 ° F / 38 ° C). Add the yeast, stir to dissolve and let stand until bubbly, 10-15 minutes.

 

In the mixer, combine the buttermilk mixture, rye flour, rye meal, cracked wheat and salt and use the paddle at low (KA2) speed to mix until it has the consistency of a thick cake batter, 8-10 minutes. Add the seeds and mix to blend, 2-3 minutes.

Use a plastic dough scraper and wet hands to transfer the dough into two well-greased 9 ″ x4 ″ x4 ″ / 23x10x10 cm. Pullman loaf pans or two 9 ″ x5 ″ x3 ″ / 23x13x8 cm standard loaf pans that have been dusted with rolled oats. Cover and let stand at room temperature (70 ° F / 21 ° C) until the dough rises to within ¾ ”/ 1.80 cm of the rim, 15-20 minutes.

Preheat the oven to 285 ° F / 140 ° C with the baking surface in the upper half. Bake until the internal temperature is at least 198 ° F / 92 ° C, 3-3½ hours. Remove from the pan and transfer to a rack until thoroughly cool. Best after resting at least 24 hours. Slice thin.