Rye Toast

This toast bread is one of the many recipes that I was missing in my blog! The recipe varies from classic toast bread in how you make the pre-dough. Both a rye sourdough and a poolish made of rye and wheat flours are used. Together, these give the baked toast long-lasting freshness and a moist, elastic crumb that is easy to slice. 

If you don’t have a toast bread baking form, you can shape the dough into a long oval sandwich loaf. Once you bake and slice the bread, the difference between this toast and its industrial counterpart will be even more noticeable. 

I find these toasted slices to be a welcome alternative to classic breakfast rolls. Add a little bit of marmalade and butter, and the rest of the morning’s baked goods will be left waiting in the bread basket! 

Recipe

For a dough weight of 1686g / 2 toast loaves (25x10x10cm)

Rye sourdough:

  • 110g rye flour type 960
  • 135g water
  •     5g starter

Dough temperature: 26-29°C    maturation time: 12-15 Stunden

Pre-dough:

  • 100g wheat flour type 700
  • 100g rye flour type 960
  • 200g water (4°C)
  •     1g yeast

Dissolve the yeast in cold water and mix with the flour until no lumps are left. Then let rise at room temperature for 12-15 hours. 

Main dough:

  • 250g mature rye sourdough
  • 401g mature pre-dough
  • 600g wheat flour type 700
  •   50g rye flour type 960
  • 300g water
  •   50g butter
  •   20g salt
  •   10g liquid malt
  •     5g yeast

Instructions:

  • Knead all ingredients together slowly for 5 minutes and then quickly for 5-6 minutes. 
  • Then let the dough rest in a lightly oiled tub, covered, for 45 minutes. 
  • Stretch and fold the dough one time and then let it rest another 30 minutes. 
  • Portion the dough into pieces, each weighing 700g
  • Form the pieces into long loaves and place them in the toast form (the dough can now undergo a long cold proof at 4-6°C for 12-15 hours). 
  • Cover the dough while proofing. When it is fully proofed, place it into an oven preheated to 250°C. 
  • Reduce the temperature to 210°C and bake until well browned. 
  • Total baking time c. 25-30 minutes. 
  • Let the bread cool completely before slicing. 

TIP: If you want an enriched farmer’s bread, you can add a little bit of bread spice to the dough.