Whole Rye Experiment #1

This was my first trial bread using fresh-ground rye flour with a new grain mill I got for Christmas! All I really did was substitute 1/3 of the flour with rye flour. It was okay, but something went wrong as it fell. I have suspicions to several reasons why it did this (kneading time, lack of gluten, soaking the rye first, etc.), but the bread tasted great and I used the leftovers in a later bread recipe!

Whole Rye Experiment #1

Ingredients: 
1 1/2 cups warm water
2 tbsp molasses
2 tsp yeast
1 cup whole rye flour
2 1/2 cups unbleached or bread flour
1 tsp salt

Directions:
1) Dissolve sweetener into water and add yeast to proof.
2) Sift and combine flours and salt in mixing bowl. Make a well in the middle.
3) Add liquid mixture to dry in the well. 
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.