How to Make a Dark Rye Bead with White Rye Flour | It’s Dense & Hearty

This is my kind of rye bread. Dense but bouncy and flavoured with one of my favourite rye bread ingredients – fermented rye malt powder. Even though the bread is made with only white flour, the loaf is dark and has a rich and intense flavour and aroma thanks to the rye malt powder. We have used this ingredient previously. You can find more rye bread recipes with it in the rye bread playlist on my channel.

Because this bread is made with a majority of rye flour, we must take some precautions to stop it turning out sticky. We need to add some acidity to this dough. It will come in the form of vinegar which we will use in the pre-ferment. And for good measure we will add some dark molasses for extra acidity, sweetness, and flavour. But do not worry because it will not taste acidic at all.

If you have a sourdough starter, then make a leaven instead of a yeasted pre-ferment and skip the vinegar. I would still suggest adding yeast on the next day to make the dough rise quicker.

Watch the video down below for detailed instructions.

Ingredients

For the pre-ferment –

180g (6.35oz) water

20g (0.7oz) apple cyder vinegar

8g (0.28oz) caraway seeds

20g (0.7oz) fermented rye malt powder

Pinch of yeast

200g (7oz) white rye flour

For the main dough –

150g (5.3oz) water

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast

30g (1oz) molasses

8g (0.28oz) salt

50g (1.75oz) white wheat bread flour

300g (10.6oz) white rye flour

More caraway seeds to top the loaf with

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.

Method

1. Make the pre-ferment. In a large bowl combine the water, vinegar, pinch of yeast, caraway seeds, malt powder, and rye flour. Mix well until there is no dry flour left. Cover and ferment for 12 – 16 hours.
2. Make the dough. Add the water, yeast, and salt to the pre-ferment. Mix well.
3. Add the molasses and wheat flour. Mix again.
4. Finally, add the remaining white rye flour and mix to a dough. *Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
5. Cover and ferment for 1.5 hours or until doubled in size.
6. Shape the loaf. Tip the dough out on a floured surface and shape it into and oblong loaf shape. Place on a non-stick paper lined baking tray.
7. Cover and proof for 1 hour.
8. Spray the loaf with water and sprinkle with caraway seeds. Score.
9. Place it in a pre-heated oven at 250C (480F) fan off. As soon as you close the door lower the temperature to 180C (355F).
10. Bake for 50 – 60 minutes.
11. Leave to mature for one day before cutting.

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.