I’ve had a bag of rye flour sitting in my pantry for a while now. Not because I don’t like rye bread, but it seems that every time I try to use rye flour I end up with a dense, crumby loaf. I just can’t get the rye or pumpernickel I want. This attempt was with a new recipe adaptation for pumpernickel bread. I wanted to be sure I didn’t put too much flour in the loaf, that it kneaded for long enough, and that it had ample time to rise and develop flavor.
This loaf turned out great. It had the classic rye flavor from the flour and caraway seeds, with the pumpernickel hint that molasses lends. The loaf was dense enough to give substance when eaten with dinner, but moist enough to hold together in a sandwich.
Yields 1 9×5 loaf
1 ½ c warm water or milk (110F)
1 Tb shortening
1/3 c molasses
2 tsp yeast
2 c rye flour
2 Tbsp caraway seeds
3 tsp salt
2 Tbsp vial wheat gluten
2 ½ – 3 c all purpose flour
- Dissolve shortening and molasses in water (or milk). Sprinkle yeast over the mixture and stir to dissolve. Add rye flour, caraway seeds, salt, gluten and 2 ½ c all purpose flour.
- Knead dough using an electric stand mixer fitted with dough hooks for 25-30 minutes. Add additional flour if dough is too sticky.
- Cover dough with plastic wrap and let set in a warm place for 3-6 hours (the longer the better – I left mine on the counter while I was at work, and it turned out great!).
- When you return to the dough, knead it a few times by hand to distribute the gasses and gluten. Place into a greased 9×5 loaf pan. Let rise in a 80F oven with a pan of water placed beneath to create moisture for about 1 hour, or until doubled.
- Bake in a preheated 450F oven for 35-45 minutes, until the dough sounds hollow when tapped and the internal temperature is around 190F.