Can you get more rye than rye? Turns out the answer is yes. You can use all rye flour in bread and achieve a deli-worthy result, but to do so you must make a few distinctions and a few compromises. First, different kinds of rye flour exist. Light rye is most like typical all-purpose flour. The darker the rye, the more it acts like a whole grain flour with unmilled wheat berries when baking, meaning it will have more texture and take longer to rise. So keep a close eye on this loaf, and if it doesn’t seem to be rising to your satisfaction, just be patient. It will get there.
If you’re looking to speed up the process, use all light rye or a combination of bread flour and medium rye flour. You can still achieve a very satisfying result that’s definitely easier for a novice baker (or a busy or distracted one who doesn’t have time to wait for rye to rise).
100% Rye bread
16
3 hours 20 minutes to 3 hours 50 minutes
45 minutes
4 hours 5 minutes to 4 hours 35 minutes
1/2 cup sesame seeds
1/2 cup pumpkin seeds
1 cup boiling water
2 cups warm water
1 tablespoon dry active yeast
3 cups rye flour
1 tablespoon salt
Mix seeds together and add boiling water to just cover. Steep at least 1 hour.
In a large mixing bowl, add 2 cups warm water (~90 °F) with dry active yeast. Mix to combine
Add rye flour and mix to completely combine. Allow to rest approx. 10 minutes.
After 10 minutes, mix in seeds and salt until completely combined.
Cover with a damp towel or plastic wrap and proof 2 hours.
After 2 hours, move dough to a greased 9x5 loaf pan. Use a bench card or your hands to shape the dough into a loaf form inside of the pan.
Proof 20 minutes more until cracks begin to form on the top of the loaf.
Bake in a 425 °F / 220 °C oven for 30 - 45 minutes until dark brown. This is up to you how dark it gets. Internal temperature will be ~ 200°F.
Allow to rest overnight before slicing or the bread will be gummy.
