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1
To make the starter, combine all of the ingredients in a mixing bowl.
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2
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds.
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3
If mixing by hand, stir for about 2 minutes, until well blended.
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4
The starter should feel tacky or slightly sticky; if you use coarse rye flour, it will feel like modeling clay, and you may need to add another 2 tablespoons (1 oz / 28.5 g) of water to make it pliable.
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5
Transfer the starter to a clean, lightly oiled bowl, cover the bowl loosely, and leave it at room temperature for 6 to 8 hours, until the starter swells noticeably in size and develops a tangy aroma.
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6
If you plan to use the starter the same day, allow 1 more hour of fermentation.
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7
Otherwise, put the starter in the refrigerator for up to 4 days.
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8
To make the dough, cut the starter into 10 to 12 pieces and put them in a mixing bowl.
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9
Separately, combine the water, molasses, and vegetable oil, then whisk in the yeast until dissolved.
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10
Let stand for 1 minute, then pour the mixture over the starter and mix with the paddle attachment on the lowest speed or with a large spoon for about 1 minute to soften the starter.
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11
Add the flour, cocoa powder, salt, and seeds and orange oil.
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12
Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 4 minutes.
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13
If the dough rides up on the dough hook, stop the mixer and scrape it back into the bowl.
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14
The dough should form a coarse ball thats soft, supple, and very tacky, verging on sticky.
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15
Let the dough rest for 5 minutes.
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16
Mix on medium-low speed or by hand for 2 minutes more, adding flour or water as needed to make a smooth, supple, tacky ball of dough.
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17
Transfer the dough to a lightly floured work surface and knead by hand for about 20 seconds, working in any final adjustments with flour or water, then form the dough into a ball.
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18
Place the dough in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and immediately place it in the refrigerator overnight or for up to 4 days.
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19
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
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20
If baking the bread on the same day, leave the dough at room temperature for 90 minutes to 2 hours, until it doubles in size, and then proceed to shaping.
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21
The final rising time, after shaping, will be 60 to 90 minutes.
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22
Remove the dough from the refrigerator about 3 hours before you plan to bake.
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23
Shape the dough into one or more sandwich loaves (see page 23), using 28 ounces (794 g) of dough for 4 1/2 by 8-inch loaf pans and 36 ounces (1.02 kg) of dough for 5 by 9-inch pans; or shape it into freestanding loaves of any size, which you can shape as batards (see page 21), baguettes (see page 22), or boules (see page 20).
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24
For sandwich loaves, proof the dough in greased loaf pans.
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25
For freestanding loaves, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan.
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26
Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for about 2 1/2 to 3 hours, until increased to about 1 1/2 times its original size.
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27
In loaf pans, the dough should dome at least 1 inch above the rim.
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28
About 15 minutes before baking, preheat the oven to 350F (177C) for sandwich loaves or 400F (204C) for freestanding loaves.
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29
If youd like to use an egg wash to make the crust more shiny, whisk the egg white and water together, then brush the mixture over the tops of the loaves.
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30
Scoring is optional and only recommended for freestanding loaves.
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31
If youd like to score them, do so just prior to baking, making 3 to 5 horizontal cuts across the top, about 1/2 inch deep.
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32
Bake for 20 minutes, then rotate the pans and bake for another 20 to 35 minutes, depending on the size of the loaves.
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33
The total baking time is 40 to 55 minutes for large sandwich loaves and 25 to 45 minutes for freestanding loaves, depending on size.
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34
The bread is done when the loaves sound hollow when thumped on the bottom and the internal temperature is about 190F (88C).
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35
Remove the loaves from the pans and cool on a wire rack for at least 1 hour before slicing or serving.
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36
Like most bakery rye breads, this recipe calls for sourdough starter, which actually contains all of the rye flour.
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37
If you dont have a mother starter, you can replace the sour rye starter by adding all of the rye flour from the starter instructions to the final dough, along with 6 to 7 ounces (170 to 198 g) of buttermilk or yogurt to provide some acidic tang.
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38
To make marbled rye bread, make two batches of dough, one light and one dark.
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39
To shape marbled rye loaves, cut each dough into 12 even-size pieces.
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40
Separate the pieces into 2 piles, with an equal number of dark and light pieces in each.
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41
Form each of the piles into a solid mass of dough by pressing them together.
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42
Shape each into a batard, as shown on page 21.
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43
You can bake the loaves freestanding (which is what I recommend) or in greased 4 1/2 by 8 1/2-inch loaf pans.
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44
For freestanding loaves, transfer to parchment-lined baking sheets (1 per loaf).
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45
Cover and proof.
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46
For braided marbled rye, divide the light and dark doughs into 4 even-size pieces each.
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47
Roll each piece into a strand 10 to 12 inches in length, thicker in the middle and slightly tapered toward the ends.
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48
Braid 2 light and 2 dark pieces together using the 4-braid method shown on page 98.
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49
You can bake the loaves freestanding (which is what I recommend) or in greased 4 1/2 by 8 1/2-inch loaf pans.
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50
For freestanding loaves, transfer to parchment-lined baking sheets (1 per loaf).
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51
Cover and proof.
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52
For bulls-eye loaves, divide the light and dark doughs into 4 even-size pieces each.
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53
Use a rolling pin to roll each piece into an oblong about 5 inches wide and 8 inches long.
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54
Roll up a dark rye piece and shape it into a batard about 8 inches long, as shown on page 21.
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55
Take a light rye piece and wrap it around the batard, then seal the seam.
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56
Repeat with the remaining dough to make 4 small loaves.
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57
Place the loaves on 2 parchment-lined sheet pans, seam side down, then cover and proof.
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58
For spiral loaves, divide the light and dark doughs into 4 even-size pieces each.
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59
Use a rolling pin to roll each piece into an oblong about 5 inches wide and 8 inches long.
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60
Take a light rye piece and lay a dark rye piece on top, then add another light rye piece and another dark rye piece.
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61
Roll this stack up and shape it into a batard, as shown on page 21, and seal the seam.
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62
Repeat with the remaining dough to make 2 loaves.
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63
Place the loaves on 2 parchment-lined sheet pans or in 2 greased 4 1/2 by 8 1/2-inch loaf pans, seam side down, then cover and proof.
