This Rye sandwich bread is a more flavorful version of the usual classic sandwich bread. The dark rye flour imparts a robust fruity flavor laced with the tang typical to slow-fermented rye bread. Rye breads benefit from the acidity of the wild yeasts (sourdough). It controls the enzyme activity during the baking stage. Rye flours are loaded with enzymes and the acidity from the sourdough prevents the enzymes from attacking the starches and breaking down the loaf. This rye sandwich bread recipe uses the ‘yudane’ method to attain a more moist and softer crumb.
Adding boiling hot water to flour makes yudane. The hot boiling water gelatinizes the starch. The gelatinized starch not only allows the starch to take in more water but also increases the dough’s sweetness naturally. The yudane method results in a softer, more moist bread. The altered starch characteristics also affect the shelf life of the bread – yudane breads last longer!
For learning how to make your own starter, enroll to Camp Sourdough by Sujit Sumitran.
This butter scented, super soft, easily sliceable sandwich bread is the perfect bread for all bread meals! Whether it’s a breakfast toast, packed sandwiches, or the nostalgic bread-butter-jam combination, it lends itself perfectly to any and every use-case.
With easy to understand step-by-step instructions and plenty of helpful tips, learn how to make a simple white sandwich bread using a few pantry staple. Use of bread flour promises a super soft interior with a thin crust.
Our recipe is ‘loaf perfection’ – rising tall, buttery-soft, aroma and makes epic sandwiches! It yields 1 loaf (~750-800 g), so it’s perfect if you only have 1 loaf pan!
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