Rye Sandwich Bread with Gluten
This is an Asian inspired sandwich bread made with rye and a bit of gluten. Because I use tangzhong or water roux in the dough, the bread stay soft and cottony for days.
First of all, I hope you all had a great Memorial Day weekend and had a chance to take a moment to remember all the people that fought for our freedom…
This week I am sharing a recipe that is adapted from the one that I posted here. I decide to add some gluten to make the dough a bit pliable, for the horror of the gluten free dieters. Sorry it is nothing personal, since we do not have any problem with gluten I decided to “abuse” a little.
The original recipe that I used was pretty good, but the addition of gluten made it softer and silkier. Since rye flour contains less gluten it was logical just to replace the “missing” gluten as it was for using regular flour. With all this said, I can assure you that if you close your eyes and bite into this bread you will never say that the bread was made with rye flour.
The good thing is that all the goodness of rye flour will not compromise the texture of this bread.
Water roux or Tangzhong
- 50 g bread flour
- 250 ml water
- 550 g bread flour
- 100 g dark rye flour
- 90 g sugar
- 8 g salt
- 8 g yeast
- 5 g vital wheat gluten
- 120 ml whipping cream
- 90 ml water
- 60 g butter (room temperature)
Water roux or tangzhong
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.
Place all the cooled water roux and all the ingredients listed under rye dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.
Increase the speed to number 2 and continue to mix for 5 minutes.
Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.
Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.
Now it is time to shape the dough…
Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.
Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.
Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.
Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.
Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.
Store the bread in an airtight container.
For more bread recipes, please check HERE.
Did you know that gluten is formed when these two proteins glutenin and gliadin form a bond? Moreover, gluten gives bread a chewy texture and traps carbon dioxide during fermentation.