This loaf, also an adaptation from Rose Levy Beranbaum’s book “The Bread Bible” makes a nice sandwich bread and is relatively easy to make. Utilizing the straight dough method and with only about 1 hour 45 min in total rising time, this bread is quite straight forward to make. A combination of all-purpose flour, wheat flour, rye and flaxseeds are used, and still, the bread tastes remarkably light. The bread has a fine, slightly dense crumb and it is especially suitable for sandwich bread, either fresh or toasted. The recipe calls for using pumpernickel flour (coarse rye), however we used dark rye, a slightly finer grind. By using coarse rye, your bread will get a slightly more chewy texture, however dark rye works fine to use as well. Makes one loaf Ingredients:
2 2/3 cup all-purpose flour
1 cup whole wheat flour
½ cup dark rye
½ cup flaxseeds
1 ¼ teaspoons instant yeast
2 tablespoons honey
1 ¾ cup warm water (110 to 115 F degrees)
2 teaspoons salt
Method
1. In a medium bowl, stir together the water, honey, flaxseeds, rye flour and yeast. After this is mixed, stir in the salt, whole wheat flour and the all-purpose flour. Knead the dough in the bowl until it comes together, then knead it on a floured surface for 5 minutes, adding as little flour as possible. Cover it with an inverted bowl and let rest for 20 minutes. Knead the dough for another 5 minutes until it’s very smooth. Add some additional flour if the dough is very sticky.
You can also do this step using a machine. Then, whisk together the all-purpose flour, wheat flour, dark rye flour, flaxseeds and yeast in the mixer bowl. In the center, add the honey. Using a dough hook, mix the mixture on low and gradually add the water, about 1 minute. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes. Next, add the salt and knead the dough on medium speed for 7 minutes. Knead in some flour on the counter if the dough is too sticky.
2. Now, place the dough in a lightly greased 4-quart bowl (or dough rising container). Cover with plastic wrap and let rise until doubled, about 1 hour, ideally in 75 – 80 degrees. (If your kitchen is colder than that, you can put your oven on warm for a minute, then shut it off and leave the dough inside the oven for the rising period).
3. Once it’s doubled, turn the dough on a lightly floured surface, shape it into a loaf and place it in an oiled 9-by-5-inch loaf pan. Cover with oiled plastic wrap and let rise until the center is about 1 inch higher then the sides of the pan, about 45 min to 1 hour.
4. Preheat the oven to 375 degrees (it is recommended that you pre-heat the oven an hour before baking). On the lowest shelf in the oven, place a cast-iron pan or a sheet pan. Above, place a baking stone or a sheet pan.
5. Slash the bread lengthwise with a sharp knife, make a 1/2 –inch deep cut. Quickly set the bread on the hot stone. Toss ½ cup of ice cubes into the pan beneath and shut the door immediately. Bake for 40 to 50 minutes or until the bread is golden brown and an instant read thermometer in the center reads 190 degrees.
Once the bread is done, remove it from the oven, unmold the bread and set it on a wire rack to cool completely.
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