I have to admit I wasn’t looking forward to this loaf. It is part of the Bread Bakers Apprentice challenge so I soldiered on. I have no idea why I thought this would suck. Maybe because I’ve only had harsh store bought rye. This loaf turned out magnificent. I used dark rye and not light rye but it didn’t really make a huge difference. I didn’t bother with clear flour, I used bread flour. And I happen to have caramel colouring on hand as well, which makes things easier. I just omitted the egg wash altogether. I usually do some sort of wash when it calls for it but I didn’t this time and the bread still has a nice crust, just not so shiny.
What else did I do? Well, I proofed the dough in the same container, with cling film separating them. Then I got the smart (for me) idea to keep the dough on the cling film, form it and then roll it up with no extra flour. I tend to use the cling film for cut out cookies a lot instead of adding a lot of flour to the board. Plus, easy clean up for the rolling pin.
I wasn’t sure about the rye flour but my rise was excellent. The second rise was just as good and it has such a light and tender crumb. I wanted this from my last loaf, and I was assuming that the rye would be one of those dense bricks. I’m glad I made it and I’m very glad I was wrong.