My first bread with the crippled mixer. I was so happy when I made this. My first pullman loaf!
The bread is not light, but kind of heavy, like how rye bread should be. But the texture is tender and spongy, with a bouncy mouth feel. I don't know how to describe it the best, but it's quite unique. This recipe is inspired from KitchenAid's cookbook, but I twisted it as I didn't have quite a few of the ingredients.
I actually baked this two days before I gave birth to Reuben. Haha, so you can guess how long ago this bread was. On that beautiful early morning, I reheated the bread by steaming,spread some butter and kaya, and packed it for the hospital. It was for my hubby, just in case he felt hungry. But, we didn't eat it.
After Reuben was born, my mother and brother came to visit me at the hospital. My brother was very hungry and asked me if I have food, LOL. I asked him, if he wants my
Actually this bread stays soft quite long, and when it starts to harden, it really does, but it takes a long while. The day I baked this bread, I sliced it and prepared 2 slices for my husband to try. It was left on the table for a few hours, and the bread didn't dry up or form a crust. I was surprised. The bread stayed soft for around 36 hours. But after that even though it has hardened, it will turn soft again when you steam it. And the steamed softness stays soft for many hours ... like how it was in the hospital.
Light Rye Bread
Inspired by Kitchenaid Recipes
2 Tbsp honey
100gm brown sugar
3tsp instant yeast
240gm rye flour
220gm plain flour
300gm bread flour
1. Put everything into mixer and mix to form dough. Knead until membrane stage.
2. Cover and let it proof for 1 hour or until double.
3. Knead again for 1 minute on low speed. Let it rest while you butter a 13 inch Pullman tin and the lid.
4. Divide dough into 3 pieces. Lightly flour them, roll them flat and roll it up again.
5. Place dough into buttered pan and let it proof for 1 hour until 80% full in tin. Cover with lid.
6. Bake in preheated oven at 160(fan)/180C for 40-45 minutes. (Mine is always done by 30)
And this was the loaf for my mom, baked in the 3rd week of my confinement :)