Rye Bread (Danish Lutheran Ladies of Rosenborg Nebraska, circa 1920)
Danish rye filtered through the Great Plains of the 1920s and adapted for the modern kitchen
Ingredients
- 267 grams dark rye flour divided
- 133 grams all-purpose flour divided
- 220 ml water divided
- 2 tsp active dry yeast
- 80 grams buttermilk
- 1 tsp kosher salt
- 2 tsp sugar
Instructions
- Bloom yeast in 100ml of room-temperature water
- Mix 67 grams of dark rye flour and 33 grams of all-purpose flour into the yeast-water mixture until combined. Cover and let sit out overnight
- In bowl of stand mixer, combine pre-ferment with the remaining flours, salt, sugar, water, and buttermilk. Using dough hook, mix for 10 minutes, scraping down sides occasionally.
- Grease and flour a loaf pan. Scrape dough into pan and smooth surface. Cover with oiled plastic wrap and allow to rise until the dough surface is even with the top of the loaf pan.
- (Optional) gently spray with water and sprinkle surface of dough lightly with oats
- Bake at 325 for 1 hour. Cool completely in the pan before removing and slicing.
Notes
The rise happened fairly quickly for me and the loaf shrunk in the pan, sinking slightly in the middle. I think that the dough should be punched down after the initial active rise and then allowed to more slowly proof in the pan. However, it's a very sticky dough. This adapted recipe is still a work in progress.