I had rye bran ,sifted out during the white rye bread from the BBA, added an ounce as part the final amount of rye flour.Used molasses as well.Rye and whole wheat flour takes longer to hydrate,so I let it rest during the kneading to fully hydrate before adding additional flour, then again after the final knead just to be sure.The dough rose rather quickly,less than 45 minutes, and after shaping it rose in less than 45 minutes.
I dusted the tops with Rye flour prior to shaping, next time I'll use bread flour for a stronger color contrast .Since I made 2 loaves I reduced the baking time to 30 minutes total, rotating the sheet pan after 15 minutes, used a steam pan as directed.
|the one left contains caraway seeds , the other orange zest and anise seeds|
|orange zest visible in crumb|
|the crumb was dense but tender and a bit moist.I find the bread usually firms up the next day and loses that moisture.To date this is the best tasting rye I have made.|