Rye-wheat Bread 65/35

Don’t be surprised by the massive looks of this rye-wheat bread – it is extremely delicious with a full, hearty flavour!

With this recipe we want to make our first steps with a higher amount of rye flour than wheat flour in the loaf. Just as a note: If you haven’t baked with rye flour before please keep in mind that doughs made with it have a completely different texture compared to wheat or spelt flour ones. You might first need to get used to working with it.

It is well worth the effort as breads including a high amount of rye flour have totally different flavours and textures. Another plus is, that they have longer shelf life of about 4 to 5 days.

Things to know before you start

Time Schedule

Baked and cooled off after about 16 to 20 hours, but you should wait 22 more hours before you cut into this rye-wheat bread. Breads with a high amount of rye flour develop a better taste by waiting 24 hours after being baked before cutting in.

Total ingredients

You will have a dough of about 1.136 g in total.

Difficulty

A simple recipe with just a few steps but working with a high amount of rye flour can be tricky so we would place the difficulty between simple and advanced.

Baking tools

I highly recommend an oval banneton proofing basket from our should have baking tools because only with that one you will get a nice oval form for this rye-wheat loaf.

Steps

1. Levain

• Mix your starter with the ingredients above
• Store sealed for 12 to 16 hours at 20-22°C (68-71,6°F)

2. Mix

• Mix salt and crumbled yeast with water in a separate bowl to dissolve

• Mix all of the mentioned ingredients together with a stand mixer for 10 minutes on speed level one and 2 minutes on speed level two
• The dough shouldn’t stick too much to the bowl at the end of the mixing

3. Bulk Fermentation

• Cover the dough and let it rest for 30 minutes at 24°C (75,2°F)

4. Shape

• Get the dough in shape by rounding it first and afterwards long moulding
• Rounding and long moulding can be a bit tricky with this dough as it can rip easily apart so just try your best

5. Proof

• Dust your oval proofing basket with a bit of potato starch (rye flour is also fine)
• Put your previously shaped dough seam-side-up in the dusted oval proofing basket
• Cover it with a towel
• Let it proof for 1 hour at 24°C (75,2°F)

6. Coat

• Gently take your loaf out of the proofing basket by flipping it upside down on a pizza plate covered with parchment paper
• Coat it with water on top and all sides

7. Bake

• Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
• Put the loaf in the oven, create steam and bake for 45 minutes
• Let the steam out after 2 minutes by opening the oven door for ~45 seconds and closing it again
• After 10 minutes lower the temperature to 220°C (428°F)

8. Cool

• Let your rye-wheat bread cool for at least 2 hours on some kind of grid
• As mentioned in the beginning you should really wait 1 day before you cut into the bread for an even better taste

Conclusion

Crust

Quite soft and dark crust with a full flavour and spiciness.

Crumb

Even though this bread looks quite massive, the crumb is very soft and moist but firm. It is a great addition to the dark crust.

Taste

This rye-wheat bread has a very full and hearty taste without being too oppressive.

Goes good with

The hearty flavour perfectly goes with all kind of cold cuts like for example ham or cheese. Personally, we really love fresh bread covered with a little butter and salt. Also, scrambled eggs are perfectly going with this bread.

It may surprise you but apart from all the hearty things we listed above, this rye-wheat loaf is also the perfect base for sweet spreads like chocolate creams or marmalade. Those are just our ideas so please find your very own way to enjoy this wonderful bread.

Credits

This recipe was inspired by Roggenmischbrot 65/35.

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