Whole rye flour sandwich bread is an easy and tasty leavened bread, suitable for both sweet and savory dishes. It is very soft, fragrant; try spreading it with chestnut honey and walnuts… it’s finger-licking good. I chose rye because it is a flour that deserves all our attention both for its numerous beneficial properties for the body, such as minerals, vitamins, etc.. and because it is rich in fibers. Rye is a very ancient cereal, whose origins date back even 3000 years. From the grains of this cereal, a flour is obtained with which a bread is made that is very dark in color, with an intense but pleasant aroma and flavor because it is aromatic. With rye sandwich bread, we can prepare tasty sandwiches or tempting canapés for buffets.
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 3 Hours
- Portions: 12/14 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter, and Spring
Ingredients
- 3/4 cup Manitoba Flour
- 1 tsp Fresh Brewer's Yeast
- 1/4 cup Water
- 2 1/2 cups Manitoba Flour
- 1 1/2 cups Rye Flour
- 1 1/2 cups Water
- 1 tbsp Fine Salt
- 1 tsp Wildflower Honey (or maple syrup)
- 3 1/2 tbsp Vegetable Oil
- Leavened Pre-dough
Preparation
1) Let’s prepare the pre-dough (also called “lievitino” and in the procedure, I will use both terms interchangeably). In a small bowl, dissolve the brewer’s yeast in water. Add the sifted Manitoba flour and mix until you get a soft dough. Let it rise, well covered, until it doubles (it may take about 2 to 4 hours, depending on the room temperature).
2) When the pre-dough has doubled in volume, transfer it to a large bowl (or the mixer bowl) and add half of the Manitoba flour and half of the water provided for the actual dough. Knead coarsely so that the pre-dough is absorbed by the flour. Then add the remaining Manitoba, rye flour, water, honey (try adding chestnut honey which will give the sandwich bread a wonderful aroma), salt, and oil. Knead the ingredients until you have a soft and slightly sticky dough.
3) Turn the dough onto a work table dusted with a little durum wheat semolina (which helps to dry the dough) or all-purpose flour and work it for a few more moments to form a cylinder that we will let rise, well covered, directly in the loaf pan lined with parchment paper.
4) When the dough has almost reached the edge of the pan (about 4-6 hours, approximately), turn on the oven and set the temperature to 350°F. Bake the sandwich bread in the hot oven, at mid-height, for about 30/35 minutes at most. Once cooked, immediately remove it from the oven, gently take it out of the pan and let it cool standing up, i.e., resting it on one of the short sides, so that the heat evaporates without forming condensation that could make it damp. Once cold, we can cut it and enjoy it.
