Sometimes rye bread contains more wheat flour than rye. And this is a good example of it. Bread made with only rye flour can never be as light and airy as wheat bread because rye is not as good at trapping fermentation gasses.
Personally, I think there is nothing wrong with mixing in some wheat to achieve a certain texture. That is exactly what we are going to do in this recipe.
The resulting bread is light but still has a nice chew to it. It contains plenty of seeds for taste, texture, and added nutritional value. While the grated carrots add extra moisture and sweetness. Coated in oats the loaf looks pretty good too.
Because of the high wheat content, we do not need to worry about starch attack. The pre-ferment is just there to add a bit more flavour.
Watch the video down below for detailed instructions.
For the pre-ferment –
100g (3.5oz) white rye flour
100g (3.5oz) water
Pinch of yeast
For the scald –
30g (1oz) sunflower seeds
30g (1oz) pumpkin seeds
30g (1oz) linseeds
30g (1oz) oats
9g (0.31oz) salt
150g (5.3oz) boiling water
For the main dough –
40g (1.4oz) water
2g (0.07oz) instant dry yeast or 2.4g (0.08oz) active dry yeast or 6g (0.21oz) fresh yeast
100g (3.5oz) grated carrot
50g (1.75oz) wholegrain rye flour
250g (8.8oz) white wheat bread flour
100g (3.5oz) oats to cover the loaf
To learn more about no-knead bread dough temperature control click here.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
- Make the scald. In a large bowl combine the seeds, oats, and salt. Pour over the boiling water and mix well. Cover.
- Make the pre-ferment. In a small bowl combine the water, pinch of yeast, and white rye flour. Mix until there is no dry flour left. Cover.
- Leave both the scald and the pre-ferment to do their thing for 16 hours.
- Make the dough. Add the remaining water, yeast, and carrots to the scald. Mix well. Add the pre-ferment and mix again. Add the wholegrain rye flour. Mix.
- Finally, add the wheat flour and mix to a dough. *Desired dough temperature around 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
- Cover and ferment for 2 hours or until the dough has doubled in size.
- Shape the loaf. Tip the dough out on the table and press to degas. Shape into and oblong loaf.
- Spray or brush with water and roll in oats to cover the whole surface.
- Place the loaf on a non-stick paper lined baking tray. Score.
- Cover and proof for 40 – 50 minutes.
- Spray with water and place in a pre-heated oven at 250C (480F) fan on. As soon as you close the oven door turn down the temperature to 190C (375F).
- Bake for 50 – 60 minutes.
Leave to cool down and enjoy!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch The Video Here