Rye Sandwich Loaf

Recipe by Abby Love for Edible Austin
Photo by Casey Woods

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This straightforward yeast loaf comes together in just a couple of hours. For a denser loaf, you can substitute any BSM hard-red flour such as Rouge de Bordeaux, Marquis, Red Fife, Turkey Red, or TAM 105, type ’00’.

1 cups warm water
1 1/2 cups Barton Springs Mill all-purpose flour (or store-bought all-purpose or bread flour)
1 1/2 cups Barton Springs Mill whole-grain rye flour
2 1/4 teaspoons (1 packet) instant yeast
2 tablespoons molasses
2 tablespoons soft butter
1 1/2 teaspoons salt
2 teaspoons caraway seeds

Add all ingredients except the caraway seeds into the bowl of an electric mixer fitted with a hook attachment. Knead on low speed for 6 minutes.

Increase the speed to medium for 2 minutes. Add the caraway seeds and knead 1 minute more on medium. The dough will be sticky and some of it may stick to the bottom of the bowl; this is okay.

Alternatively, if mixing by hand, add all the ingredients except the caraway seeds into a medium bowl and mix until everything is hydrated. Turn the dough out onto a clean surface and knead by hand for 10 minutes, being careful not to incorporate too much extra flour into the dough. It will be sticky. Add the caraway seeds and knead just to incorporate.

Gather the dough into a ball, place in a greased bowl, cover with plastic wrap, and let rest in a warm spot for 1 hour or until doubled in size.

Turn out the puffy dough onto a lightly floured surface. Gently pat it into a rectangle roughly 8 x 6 inches using the flat palms of your hands and extended fingers. (Do not stretch or pull the dough; it will go as far as it wants to. Rye has a much more delicate gluten structure, so this dough is at greater risk of tearing.)

Starting from the shorter edge, roll the dough away from you like a yoga mat, ending with the seam down on the counter. Rock the rolled dough back and forth to create an even log, equal to the length of your loaf pan.

Spray the loaf pan with cooking spray and transfer the log, seam-side down. Cover and allow the dough to proof for 45 minutes to an hour, until it rises to about an inch above the sides of the loaf pan. Meanwhile, heat the oven to 375°. 

If you’d like, brush the loaf with butter before baking. Bake for 35 minutes, or until the internal temperature reaches 200°. Turn the loaf out of the pan and cool on a cooling rack.

 


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Great taste

Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

G
Bread Flours Bundle
Grandma Vickie
Great flour, great recipes

The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

Awesome bread !

I am making delicious bread with your flour !

Grain Tasting - Pancake Sampler

Y
Quanah
Yvette in California
Try Adding Quanah to your Sourdough

One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!