Judy's Rye Bread

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BrianGSDTexoma

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Aug 1, 2018
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North Texas, Texoma
Been several months since I made bread. Starter just been sitting in fridge unfed. Fed it and came right back to life. I got this recipe from Al's wife Judy. It's a hybrid that uses starter and instant yeast. I love that you can make it in just a few hours and taste really good. Makes the best breakfast toast.

IMG_20240222_164355054.jpg IMG_20240223_044742285.jpg

Here is the recipe:
200 g Starter
130 g Water
¼ cup Oil
¼ cup pickle juice
170 g Bread Flour
100 g Rye flour
3 Tbs Potato Flakes
1.5 Tbs Raw Sugar
2 Tbs Caraway Seeds
1.5 tsp salt
2.5 tsp instant yeast
2 Tbls dough improver I use Gluten

Place bread flour, rye flour, potato flakes, dough improver, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, Starter and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.

Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.

Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.

Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.

Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).

Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
 
That looks great Brian . Good rye bread is hard to beat .
Nothing wrong with adding the yeast to the starter . Been know to do that myself .
Just mixed up a batch of rye this morning .
 
Been several months since I made bread. Starter just been sitting in fridge unfed. Fed it and came right back to life. I got this recipe from Al's wife Judy. It's a hybrid that uses starter and instant yeast. I love that you can make it in just a few hours and taste really good. Makes the best breakfast toast.

View attachment 689411View attachment 689412

Here is the recipe:
200 g Starter
130 g Water
¼ cup Oil
¼ cup pickle juice
170 g Bread Flour
100 g Rye flour
3 Tbs Potato Flakes
1.5 Tbs Raw Sugar
2 Tbs Caraway Seeds
1.5 tsp salt
2.5 tsp instant yeast
2 Tbls dough improver I use Gluten

Place bread flour, rye flour, potato flakes, dough improver, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, Starter and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.

Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.

Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.

Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.

Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).

Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
Looks great, just toasted and buttered is good for me
 
Great looking loaf Brian, nice work! I've been making loaves of dark rye in the machine for a few years now, a lot of different ingredients like cocoa powder and molasses. RAY
 
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Great looking loaf Brian, nice work! I've been making loaves of dark rye in the machine for a few years now, a lot of different ingredients like cocoa powder and molasses. RAY
Thanks Ray. I would be interested in that recipe. I love pumpernickel.
 
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