whole wheat & rye molasses bread

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I like to make this flavourful loaf when I luck into some really nice cheese at the market or, like today, when I am in the mood for a cheese fondue. The texture is quite a bit heavier than what you get in all grocery store bread and even most bakery bread. I like my bread heavy, but in this case it also works out particularly well because the heaver texture stays on the fondue skewers.
Servings:
one loaf
Preparation Time:
30 minutes + rising + 30 minutes baking
Tools
  • 1 c. liquid measuring cup
  • 1 t. measuring spoon
  • 1/2 c. dry measuring cup
  • heavy mixing bowl
  • non-skid surface
  • wooden spoon
  • kitchen towel
  • clean, flat work surface
  • box cutter or razor blade or lame
  • baking stone or baking pan
  • wire rack

Ingredients

  • 1 c. warm water (105F)
  • 1 t. sugar
  • 2 t. yeast

  • 1/2 c. rye flour
  • 1 1/2 c. whole wheat flour
  • 2 t. kosher salt
  • 1 T. molasses
Cooking Instructions
  • Dissolve the sugar and yeast into the warm water and set aside for 10 minutes to proof.
  • Meanwhile; stir the salt, rye flour, and 1 c. of the whole wheat flour together in the mixing bowl and then drizzle on the molasses.
  • When the yeast has proofed (lots of foam on top of the water), pour the water and yeast onto the flour.
  • Stir vigorously for 5 minutes. If the sticky dough does not pull away from the sides of the bowl add a bit more flour while you are stirring.
  • Cover with the towel and let rest for 10 minutes to let the flour hydrate.
  • Pour the remaining whole wheat flour onto your work surface, flour your hands, and place the dough onto the flour.
  • Knead for 15 minutes.
  • Shape into a long, narrow loaf. (A cylinder about 2" thick.) Cover with the kitchen towel and let sit until the loaf doubles in size. Turn the oven to 425F.
  • Slash several openings 3/4" deep into the top of the loaf.
  • Bake in the centre of the oven for 25 to 30 minutes. (Check at 25 minutes and remove if the loaf is getting too dark.)
  • Cool completely on the wire rack before cutting.
Notes

I like thin slices of this bread (about 1/4" to 3/8") for eating with slices of cheese and ham, and cubes (about 3/4" to 1") for dipping into fondue. This bread also toasts extremely well and tastes great with eggs. Enjoy!