No-Sugar Medium Rye

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by mangoes
(melbourne)

This recipe is based on the 100% Rye bread recipe from the Panasonic SD257 recipe book (Australian version). It only uses 40% rye, simply because that was all the rye I had then. My wife won’t let me use sugar, so I used malt extract and honey instead. Turned out very tasty with springy-firm but somewhat light and moist texture; denser at the bottom, lighter and a bit fragile at the top; crispy brown crust with that beautifully imperfect complexion you see from artisan bread. The top was flattened, which was expected.

No Sugar Medium Rye

Ingredients
2.5 tsp dried yeast
200 g rye flour
150 g wholemeal flour (I used stoneground)
150 g unbleached strong white flour
2-3 tsp malt extract
1-2 tsp honey
2-3 tbsp extra-virgin olive oil
2 tsp salt
440 ml water

Directions

Place the ingredients in the order as above, select “rye” mode, “bake” option, choose your timer and away you go. Don’t forget to use the rye kneading blade.

For non-panasonic user, here is the setting of the ‘rye’ mode:
Rest:45-60 min; Knead:approx 10 min; Rise:1hr20min-1hr35min;Bake:1hr;Total: 3 hr 30 min.

Sorry, no picture: the family demolished the bread before I could dug out the camera.