This is a tall, hearty rye-blend loaf with excellent rise and structure. The combination of vital wheat gluten and non-diastatic malt powder helps achieve a tall, strong loaf with good flavor. This is one of my favorites and go-to recipes, I make it at least once a week.

I make this in an 8.5×4.5 USA Pan. The dough weight is approximately 830g with about 71% hydration.

Ingredients

  • Bread flour: 360g
  • Dark rye flour: 72g
  • Water (warm): 325g
  • Salt: 9g
  • Instant yeast: 8g
  • Vital wheat gluten: 7g
  • Non-diastatic malt powder: 10–11g
  • Honey (optional): 10g
  • Oil or melted butter (optional): 8g

Instructions

  1. Mix Mix flours, VWG, non-diastatic malt, and water until shaggy; rest 20 minutes.

  2. Add remaining ingredients Add yeast, salt, honey/oil; knead 10 minutes.

  3. Bulk rise About 75–105 minutes until puffy.

  4. Shape Degas gently, fold once, and shape into a tight log.

  5. Pan Place seam-down in greased 8.5×4.5 pan.

  6. Proof Until the center is ¾–1 inch above the rim.

  7. Bake 15 minutes at 450°F, then 25–28 minutes at 375°F.

  8. Cool Let cool completely.