Ryer Rye

The last rye loaf rose so well, that sandwiches that I made with it wouldn't fit in a standard sandwich bag.  As I mentioned, the previous recipe was more like rye-flavored white bread.  This week I'm making the same recipe with some of the white flour replaced with rye.  Thus, I will have a ryer rye bread.

The old recipe was:

My Rye Bread
Remove 4 oz. of starter from the fridge.  Add 4 oz. of white flour and 4 oz. of water.  Set in a warm place for about 6-8 hours until it doubles in size.  Then, add
Water	7 oz.
Salt	1 tsp
Caraway seeds	1 Tbl
Oil	2 Tbl
Vital gluten	2 tsp
Rye flour	1 Cup
White bread flour	2 1/3 Cup

Now, I'm tweaking the white/rye ratio to this:

Ryer Rye Bread
Remove 4 oz. of starter from the fridge.  Add 4 oz. of white flour and 4 oz. of water.  Set in a warm place for about 6-8 hours until it doubles in size.  Then, add
Water	7 oz.
Salt	1 tsp
Caraway seeds	1 Tbl
Oil	2 Tbl
Vital gluten	2 tsp
Rye flour	1 1/3 Cup
White bread flour	2 Cup

That's only a little tweak.  I've moved 1/3 cup of flour from white to rye.  The previous recipe was so successful, that I don't want to make a big change.  The mathematically inclined readers will notice that I've gone from 30% rye to 40% rye.  That's not insignificant.

The dough ball looks good.  I didn't even need to scrape remnants from the rim of the pan.  The dough is one cohesive piece and it sticks slightly to the sides of the pan as it mixes.

Three and a half hours later, I have another well risen loaf of bread.  The characteristic rye bread hairdo has reappeared.

My wife had a good idea about the too-tall loaf.  She suggested cutting off the top and making sandwiches with that.  (I'm thinking hamburger buns.)  Then, use the decapitated loaf for the rest of the slices.

I think I can go a lot further in the rye-to-white ratio.  Next week I am going to make a bolder move than just 1/3 cup.