Sounds like a kind of fabric, I know - but apparently rye bread, at least how I'm used to eating it, is not technically "rye bread". It is maslin bread. True rye loaves, as well they should be given their name, are supposed to be made of all rye flour or rye meal, leavened exclusively with sourdough and, as you might expect, form a dense, dark (almost black) brick of a loaf perfect for topping with creamy cheese and marmalade. True rye was the bread of the "peasants", helped along by the grain's capability to grow in even peat bogs and the bread's extraordinary shelf life - so while everyone would technically have a loaf for their table, those with the dark, everlasting loaves knew their place as the proverbial "bottom crust". The rich, hoity-toity class got to munch on slices of manchet - essentially today's "French bread" that was as pale as their powdered faces.
1 2/3 cups rye flour
1 tbsp vital wheat gluten
1 tbsp caraway seed
- In a large bowl, combine yeast, flours, wheat germ, flaxseed, poppy seeds, gluten, fennel seed, caraway seed, coffee, cocoa powder and vitamin C powder, whisking well.
- In a large jug or bowl, whisk together sourdough starter, water, milk, honey and molasses.
- Add to the dry ingredients, begin mixing on low speed (if using a stand mixer fitted with the dough hook).
- After 4 minutes, add butter, kasha and salt.
- Continue mixing for 15 minutes, until supple.
- Place into a greased bowl, cover and allow to rest 40 minutes.
- Deflate dough and knead 1 minute.
- Re-cover and allow to rest 40 minutes.
- Deflate dough, shape into a loaf and place into a greased loaf pan.
- Cover and let rise until doubled, about 1 1/2 hours.
- Preheat oven to 375F.
- Bake loaf 20 minutes, then cover top with foil and bake a further 20 minutes.