Rye Sandwich Bread
Simple recipe for Asian inspired rye sandwich bread using tangzhong or water roux method. The bread is cottony and fluffy and stays soft for days.
We love bread, and I love baking bread…and yes, I know that too much bread is not good, especially the ones that uses only white flour, therefore I try to balance them by using “healthy” flours in my bread baking trek. Honestly, I still like my white bread the best…you know what I mean…the ones that use only white flour…I know…somehow I still have to find a recipe that uses “healthier” flour and gives me the same texture of a white bread…
This recipe is pretty good, I incorporated rye flour into the dough. Because rye contains less gluten, it was expected that the dough will not rise as much…and indeed it did not. Nevertheless the texture was acceptable. I made two loaves, one we used as regular sandwich bread and the other I made them into toasts, which were great.
So if you care to add a bit of extra soluble fibers into your slice of bread, rye is a good alternative.
Water roux or Tangzhong
- 35 g bread flour
- 175 ml water
- 400 g bread flour
- 200 g dark rye flour
- 90 g sugar
- 7 g salt
- 8 g yeast
- 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.
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.
If you enjoy this Asian inspired bread recipe you might want to check on my Recipe Box under Bread.
Did you know that rye is a good source of soluble fiber? Rye contains lower gluten than wheat flour due to its higher levels of gliadin and lower levels of glutenin.