Effortless Overnight Rye Loaf

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

It's not typical to bake a good rye bread without using sourdough starter, and it can be quite challenging as the gluten in rye does not develop into strong and stretchy dough the way wheat gluten does, so the dough is more fragile, sticker, and the crumb is usually tighter and denser due to its low gluten content. And it also takes ages to rise, sometimes it could take up to 3-4 days before the bread is done. But it's undoubtly more delicious, flavourful and nutritious. This is why I am so excited to share this effortless overnight 100% rye bread recipe with you. We will use exclusively two grams of fresh yeast and an overnight rest of the dough to make the bread even more digestible and aromatic. Due to the long fermentation, sugar molecules that are difficult to digest and cause bloating and discomfort are broken down. Besides that, fiber and starch swell better, which also ensures better digestibility. If desired, you can also add 1 tablespoon of caraway or anise seeds to help with the digestion and for an even earthier flavour.
Unlike wheat breads which are best eaten shortly after cooling or right out of the oven, both the texture and flavour of rye bread improves after a rest of 12-24 hours. Once the bread has cooled completely, place it in a paper bag or wrap it loosely in foil and slice it the next day. If you can't wait, then allow it to rest at least 3 hours before slicing.

 

480 ml Water at 20C/68F 20 g Apple cider vinegar 150 g Plain yoghurt 2 g Fresh yeast 630 g Light or medium rye flour (I used German Roggenmehl #1150) 150 g Rye berries, milled to flour (or wholemeal rye flour) 12-15 g Sea salt

1. In the mixing bowl of your stand mixer, add water, apple cider vinegar and yoghurt. Whisk everything together.
2. Add the rye flours and mix with a dough hook for about 4 minutes on the lowest speed until a rough dough comes together. Now add the salt and mix, still on the lowest speed for 4 more minutes. Now cover the dough with a damp kitchen cloth and let it rest for 12-15 hours at room-temperature.
3. Lightly grease a standard-size pullman loaf pan with butter and dust with rye flour, including the lid. Set aside.
4. Scrape the dough out onto a clean work surface and with moistened hands shape the dough into an oblong loaf that fits snugly into the bread pan. Place the loaf into the prepared pullman baking pan.
5. Let the dough rise in the covered baking pan for another 60 minutes at room temperature. About 20 minutes before the end of the proofing time, start preheating the oven to 250C/500F.
6. Lightly dust the loaf with a little of rye flour and put the lid on the pullman loaf pan. Bake the bread in the middle of hot oven for 15 minutes. Lower the oven temperature to 200C/400F and bake for another 50 minutes.
7. Remove the lid and bake for another 15 minutes. The bread should have a nice brown colour and crispy crust. Remove the bread from the oven and turn out on a wire rack to cool for about at least 3 hours before slicing.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com