Instant Yeast version of the Sourdough Rye Bread Recipe. If you do not have any sourdough starter, then you can still make rye bread with instant yeast. The bread will just lack that particular sourdough flavour.
2tbspsBootstrap Molasses (Stronger, robust and not as sweet as Cooking Molasses or Fancy Molasses)
3dropsFood Grade Orange Essential Oil (I use Doterra Wild Orange)Substitute: 1/2 tsp orange extract OR zest of one small orange
2tspCaraway Seed
1tspFennel Seed (optional)
1tspAnise Seed (optional)
Dry Ingredients
1 3/4cupsDark Rye Flour
1 3/4cupsBread Flour (Substitute: All Purpose Flour/Plain Flour)
1tspInstant Yeast
1 3/4tspSea Salt
Finishing Touch Ingredients
2tbspRice flour for dusting (OR use a Cornstarch wash)
1tspCornstarch wash: Cornstarch mixed with 1 tbsp water (OR Dust with rice flour)
Instructions
In mixing bowl or KitchenAid mixing bowl, combine water, bootstrap molasses, seeds and orange flavouring.
In a separate bowl, combine all the dry ingredients (Instant Yeast, rye flour, bread flour, salt) to ensure dry ingredients are evenly distributed.
Gradually stir in the dry ingredients with the wet ingredients, mixing by hand or by stirring using KitchenAid dough hook for about 5 minutes until all ingredients thoroughly mixed. The dough should be sticky and should not be wet like a batter nor too dry.
Troubleshooting #1: If too wet, stir in 1/4 cup of bread or all-purpose flour. Repeat if the dough is still too wet. Troubleshooting #2: If the dough is too dry, stir in one tablespoon of water. Repeat if the dough is still too dry.
Kneading:
Cover the dough with plastic wrap and a tea towel. After 15 minutes, knead the dough again for 2 minutes by KitchenAid or 4 minutes by hand. Repeat the previous step twice more as it will help strengthen the dough so gluten forms and the bread can hold its shape.
Bulk Proofing:
After the final kneading, cover the dough with plastic wrap and a tea towel. Omit tea towel if you are baking on a hot day. Let the dough sit at room temperature for 12-14 hours for the bulk proofing.
Shaping:
After the 12-14 hour proofing period, the dough should have doubled in size. Shape the dough into a boule (round) or batard (oblong) shape. My technique is to stretch and fold the dough in the mixing bowl. However, since this dough is so wet due to the rye flour, I scrape the dough out onto a floured board to fold the dough about 4-6 times and then shape it into a boule or batard.
Final Rise:
After shaping, place the dough into a proofing basket or a bowl lined with a well floured towel. Cover the dough with plastic wrap and tea towel. Let the dough rise for 1 or 1 1/2 hours. How to tell how long to do final proof: If you poke the dough and it does not spring back up right away, then the dough is ready for baking. Conversely, if you poke the dough and it springs back quickly, then you need to let it proof for longer.
Baking:
Boil a few cups of water for the steam bath. The boiling water will be used to create steam in the oven which will create the perfect crust. Place pizza stone/baking vessel and a NON-GLASS baking dish/pan into oven.
NOTE: Use a NON-GLASS baking dish. Adding boiling water to a glass dish, even a Pyrex dish, can cause the glass to shatter on contact inside your hot oven.
Preheat oven to 475 degrees Fahrenheit for at least 45 minutes to get the stone very hot. Rub the dough with rice flour or a corn starch and water wash to get that authentic bakery artisan bread look. The rice flour or corn starch wash will provide a nice contrast to the dark rye when scored. Score the dough with a lame (razor blade with a handle) or a sharp serrated knife. Place bread onto the stone or into baking vessel. Add the boiling water to the non-glass baking dish. Bake the bread for about 45 minutes or until thermometer reads 200-210 degrees Fahrenheit.
Cooldown:
Remove bread from the oven and cool on a cooling rack for at least one hour. It will be worth the wait! Otherwise, the inside of your bread could still be gummy straight out of the oven. The bread should "sing" when you tap the crust of the loaf. Tapping on the bottom of the bread should sound hollow.
Troubleshooting: If the bottom of the bread feels too soft, the pizza stone may have not been hot enough. Place bread back in oven at 350 degrees Fahrenheit for about 10 minutes. Remove from oven and let cool for an hour
Notes
My baking schedule when making this sourdough rye bread:Day 1: 10PM - Make dough and then bulk proof overnight. Day 2: 12PM Noon - Shape the dough and bake the bread. Alternative, place in fridge and then bake in late afternoon in time for dinner.Â
2tbspsBootstrap Molasses (Stronger, robust and not as sweet as Cooking Molasses or Fancy Molasses)
3dropsFood Grade Orange Essential Oil (I use Doterra Wild Orange)Substitute: 1/2 tsp orange extract OR zest of one small orange
2tspsCaraway Seed
1tspFennel Seed (optional)
1tspAnise Seed (optional)
Dry Ingredients
1 3/4cupsDark Rye Flour
1 3/4cupsBread Flour (Substitute: All Purpose Flour/Plain Flour)
1 3/4tspSea salt
Finishing Touch Ingredients
2tbspRice flour for dusting (OR use a Cornstarch wash)
1tspCornstarch wash: Cornstarch mixed with 1 tbsp water (OR Dust with rice flour)
Instructions
In mixing bowl or KitchenAid mixing bowl, combine sourdough starter, water, bootstrap molasses, seeds and orange flavouring.
In a separate bowl, combine all the dry ingredients (rye flour, bread flour, salt) to ensure dry ingredients are evenly distributed.
Gradually stir in the dry ingredients with the wet ingredients, mixing by hand or by stirring using KitchenAid dough hook for about 5 minutes until all ingredients thoroughly mixed. The dough should be sticky and should not be wet like a batter nor too dry.
Troubleshooting #1: If too wet, stir in 1/4 cup of bread or all-purpose flour. Repeat if the dough is still too wet. Troubleshooting #2: If the dough is too dry, stir in one tablespoon of water. Repeat if the dough is still too dry.
Kneading:
Cover the dough with plastic wrap and a tea towel. After 15 minutes, knead the dough again for 2 minutes by KitchenAid or 4 minutes by hand. Repeat the previous step twice more as it will help strengthen the dough so gluten forms and the bread can hold its shape.
Bulk Proofing:
After the final kneading, cover the dough with plastic wrap and a tea towel. Omit tea towel if you are baking on a hot day. Let the dough sit at room temperature for 12-14 hours for the bulk proofing.
Shaping:
After the 12-14 hour proofing period, the dough should have doubled in size. Shape the dough into a boule (round) or batard (oblong) shape. My technique is to stretch and fold the dough in the mixing bowl. However, since this dough is so wet due to the rye flour, I scrape the dough out onto a floured board to fold the dough about 4-6 times and then shape it into a boule or batard.
Final Rise:
After shaping, place the dough into a proofing basket or a bowl lined with a well floured towel. Cover the dough with plastic wrap and tea towel. Let the dough rise for 1 or 1 1/2 hours. How to tell how long to do final proof: If you poke the dough and it does not spring back up right away, then the dough is ready for baking. Conversely, if you poke the dough and it springs back quickly, then you need to let it proof for longer.
Baking:
Boil a few cups of water for the steam bath. The boiling water will be used to create steam in the oven which will create the perfect crust. Place pizza stone/baking vessel and a NON-GLASS baking dish/pan into oven.
NOTE: Use a NON-GLASS baking dish. Adding boiling water to a glass dish, even a Pyrex dish, can cause the glass to shatter on contact inside your hot oven.
Preheat oven to 475 degrees Fahrenheit for at least 45 minutes to get the stone very hot. Rub the dough with rice flour or a corn starch and water wash to get that authentic bakery artisan bread look. The rice flour or corn starch wash will provide a nice contrast to the dark rye when scored. Score the dough with a lame (razor blade with a handle) or a sharp serrated knife. Place bread onto the stone or into baking vessel. Add the boiling water to the non-glass baking dish. Bake the bread for about 45 minutes or until thermometer reads 200-210 degrees Fahrenheit.
Cooldown:
Remove bread from the oven and cool on a cooling rack for at least one hour. It will be worth the wait! Otherwise, the inside of your bread could still be gummy straight out of the oven. The bread should "sing" when you tap the crust of the loaf. Tapping on the bottom of the bread should sound hollow.
Troubleshooting: If the bottom of the bread feels too soft, the pizza stone may have not been hot enough. Place bread back in oven at 350 degrees Fahrenheit for about 10 minutes. Remove from oven and let cool for an hour
Notes
My baking schedule when making this sourdough rye bread:
Day 1:Â 10PM - Make dough and then bulk proof overnight.
Day 2: 12PM Noon - Shape the dough and bake the bread. Alternative, place in fridge and then bake in late afternoon in time for dinner.Â
Like my tangle “Thorns“, the Kalinga tangle pattern step-outs were created as a tribute to traditional Filipino tattoo artistry. The steps are simple enough to draw. However, I find it very difficult to perfect! I am in awe of the hand-tattoo artists who can create the necessary straight and uniform lines – in permanent ink – on a paying customer’s body.
Origin of the tangle pattern name
The oldest living Filipino tattoo master lives in the northern Luzon province of Kalinga. Her name is Whang-Od. You can read about her on my Thorns tangle pattern step-outs page. The province name means “enemy”, “fighter” or “headtaker”.
A 1908 photo of a Bontoc warrior bearing a head hunter’s chaklag tattoo
1896 illustration of Igorot tribe’s tattoo patterns which are records of war exploits and status
Although Filipinos are classified as Asians, Filipinos are sometimes referred to as Pacific Islanders which is not entirely incorrect as the peoples share many traits and traditions.
There are many similarities between Filipino traditional tattoos and Polynesian designs. Firstly, the tattoos were a reflection of their rank in society and also as a record of their achievements. Secondly, the designs are similar. Thirdly, the tools used to hand-tap them include a thorn attached to a stick and a hammer to tap it into the skin. Lastly, in ancient Tagalog, the word for tattoos is “tatak” which is  extremely similar to the Samoan word “tatau”.
My tangle pattern Thorns is a homage to the oldest “mamababatok” tattooist in the Philippines. Here are the tangle pattern step-outs to help you draw Thorns. I first saw this tattoo pattern on the half-sleeve of a Filipino guy while standing in line at the Shameless Buns food truck.  Filipino tribal tattoos are called “batek” or “batok” (Visayan) or “Taktak” (Tagalog). I’m sure there are many other names for tattoo as the Philippines has over 170 dialects and tattoos were common on all the major islands of the Philippines. I have created another tangle pattern step-outs for “Kalinga” which originated from a Filipino tattoo pattern I had seen.
About Apo Whang-Od Oggay
Filipinos used tattoos to express themselves and to tell their story. Pre-Spanish colonial and Christianization era, both men and women had tattoos that covered much of their bodies. The tattoos symbolized nobility and bravery. The oldest living “mamababatok” (Tattoo Master) is Apo Whang-Od Oggay. She is 103 years old as of February 2020. Her ancestors were Butbut tribesmen in the northern mountainous regions of the island of Luzon.
Whang-Od, the last of the Mambabatok, is a living legend. She practices the Kalinga tattoo art form using thorns from a lemon tree, charcoal (soot) and a small bamboo hammer. Those who have been lucky to have this kind of hand-tattoo done have said it is painless!
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