Split Top Rye Bread

 

Every once in a while (more often than I'd like to admit), I wake up in the wee hours of the morning, frazzled about some aspect of my graduate work.  Although I'd rather get a good nights sleep, I enjoy the opportunity to bake a loaf of bread before work.  It's always fun to send out the early morning e-mail to my colleagues: "Fresh Bread... still warm... help yourself!"

In my opinion, really good Rye Bread is best done with a prefermentation of some sort.  This is what evokes some of the richer flavors of rye.  But, since I don't do anything with notable grace, eloquence, or speed at 4 am, this was an easy alternative.

Rye Bread

2 Tbsp canola oil
1 Tbsp honey
1 Tbsp molasses
1 2/3 c. water
1/2 Tbsp. lemon juice
1 c. rye flour
1/2 Tbsp yeast
2 Tbsp nonfat dry milk
1/2 Tbsp salt
3 c white bread flour
1 Tbsp caraway seeds (optional)

Mix oil, honey, molasses, water, lemon juice, rye flour, and yeast in a mixer bowl.  Let sit 10 minutes before mixing in the dry milk, salt, and two cups of the bread flour.  Gradually mix in the last cup of flour, until the dough is a good consistency: not too sticky or too dry.  Knead the dough for several minutes until it is fairly smooth and elastic.  Let rise in a warm place, covered, for about one hour.  Knead the dough down slightly, shape into a loaf, and place in a loaf pan.  Let rise again, about one hour.  Cut a slit in the top of the loaf and sprinkle bran flakes over the top.  Bake at 400 °F for 10 minutes, then reduce to 375 °F and cook another 25 minutes.  Turn off the oven, and leave the loaf inside for a final 10 minutes.  Place the loaf on a wire rack to cool completely.