Adventures with Rye Part 1: Chewy Semolina Rye Loaf

Leah, of Leah's Leavened Bread, has been working a lot with rye and it's been inspiring me to take the plunge into the world of rye myself. I decided to take baby steps with it and started by making this simple Chewy Semolina Rye Bread taken from the KAF site that doesn't require any levains or starters as I havent raised one and I'm too lazy to trek across Givat Shmuel in the heat to get some from Leah. Anyway, not only did I use some rye but I also finally finished my semolina flour!! This loaf was a great riser, due to the warm temperatures here, and was very pleasant to work with. I think the vital wheat gluten might have helped it along as well. The recipe yielded one nice oval loaf that was pleasantly dense and chewy. I couldn't really detect any unique flavors from either of the flours, but they melded together to create, plain and simply, a really good loaf. It's good with tuna fish and probably would be good for other savory applications, such as cream cheese or anything else your heart desires. Stay tuned for more adventures with rye. And thanks Leah for the inspiration!

Chewy Semolina Rye Loaf
adapted from the KAF site

5 3/4 ounces semolina flour
3 1/2 ounces rye flour
4 1/4 ounces bread flour
3/8 ounce vital wheat gluten
1 1/2 tsp salt
2 tsp yeast
3/8 ounce sugar
5/8 ounce oil
9 ounces oil

In a bowl, place the yeast, salt, sugar and gluten.Add all of the flours on top,and whisk to combine.In a measuring cup, place the water and oil. Stir.Pour over the dry ingredients, and stir until a shaggy dough forms.

Knead until the dough is smooth and soft. Place in a bowl to rise until doubled in size.

After the dough has doubled, gently deflate it and allow it to rest for ten minutes.

Here is the dough-- it rose up again quite fast.

Line a baking sheet with parchment paper. Shape the dough into an oval loaf. Proof until doubled. Preheat the oven to 400. When ready to bake, spritz the loaf with water. Bake for 18-22 minutes or until the bread registers 195-200 degrees on a thermometer. Remove from the oven and the pan and cool on a wire rack.