Wholemeal rye flour sandwich bread is a very easy and tasty leavened product, suitable for both sweet and savory. It’s very soft, fragrant; try spreading it with chestnut honey and walnuts…it’s finger-licking good. I chose rye because it’s a flour that deserves all our attention due to its numerous beneficial properties for the body, such as minerals, vitamins, etc., and because it is rich in fiber. Rye is a very ancient grain, dating back even 3000 years. From the grains of this cereal, a flour is obtained with which a bread is made, 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 enticing 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, Autumn, Winter, and Spring
Ingredients
- 3/4 cup Manitoba Flour
- 1 tsp Fresh Yeast
- 1/3 cup Water
- 3 cups Manitoba Flour
- 1 1/3 cups Rye Flour
- 1 1/2 cups Water
- 2 tsp Fine Salt
- 1 tsp Wildflower Honey
- 3 1/2 tbsp Vegetable Oil
- Pre-leavened Dough
Preparation
1) Prepare the pre-dough (also called “lievitino,” and in the procedure, I will use both terms interchangeably). In a small bowl, dissolve the fresh yeast in water. Add the sifted Manitoba flour and mix until you get a soft dough. Let it rise, well covered, until it doubles in size (this 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 stand mixer bowl) and add half of the Manitoba flour and half of the water required for the actual dough. Mix roughly so that the pre-dough is absorbed by the flour. Then, add the remaining Manitoba flour, rye flour, water, honey (try adding chestnut honey, which will give the bread a wonderful aroma), salt, and oil. Knead the ingredients until you have a soft and slightly sticky dough.
3) Turn the dough out onto a floured work surface with a little semolina (which helps to dry the dough) or all-purpose flour and work it a few more moments to form a cylinder that we will let rise, well covered, directly in a 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 preheated oven, mid-height, for about 30/35 minutes at most. Once baked, remove it immediately, gently extract it from the pan, and let it cool standing up, that is, resting it on one of the short sides, allowing the heat to evaporate without forming condensation which could make it moist. Once cool, we can slice it and enjoy it.
