This is an awesome alternative to the regular white sandwich loaf.
By using a portion of wholemeal rye flour, we add a great deal of flavour. Even more so because the rye flour is pre-fermented.

I adapted this recipe from my baking hero Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques & Recipes’. This book taught me most of the things I know. You can check it out in my Amazon shop if you are interested.

There is one major difference that I made to the recipe. The original one was made with sourdough. But my starter has been slumbering in the fridge for ages and I wanted this bread as soon as possible. So, I changed it to commercial yeast. And the result is awesome. Of course, the sourdough version would have a more intense flavour and a more substantial crust and crumb.
But this yeasted version was great regardless. Soft and fluffy inside, thin crust and still great flavour because of the wholemeal rye preferment. Since there are no additions to this dough except caraways seeds, it is important to use wholemeal rye as white rye does not give off much flavour.

Kneading this dough by hand will be a small challenge as after the addition of the rye preferment the situation will get quite sticky, but I will show you how to alleviate that in the video.
You can make this a freestanding loaf and final proof it on a tray. You can proof it in a bread basket and invert it onto a preheated pan and bake it that way. Or you can do what I did and make it in a loaf tin. You can also find the tin with a lid that I use in my Amazon shop.

📖 Get the recipe ➡️ [ Ссылка ]
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🥨 To learn more about bread making click here ⤵️
Principles of Baking [ Ссылка ]
The Steps of Baking [ Ссылка ]
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Disclosure
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CHAPTERS
0:00 Intro
0:46 Ingredients & equipment
1:25 Making the preferment
2:22 Mixing the dough
4:19 Bulk fermentation & folding
5:43 Final shaping
7:14 Final proof & baking
8:00 The result
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