May ABC Challenge: seeded rye bread

This year the Avid Bakers Challenge group is doing recipes from the Great British Bake Off.  We're picking our own recipes, and I needed bread, so I chose a couple rye bread recipes and sort of combined them.  They were pretty similar to start, but one had a lot of seeds and seasoning, and the other had more technique (and more molasses!)

I made a half recipe, and here's what I used:

4-6 ounces warm water
1/2 1 tablespoon black treacle molasses
3/4 teaspoon dried yeast
1 cup wholemeal rye flour 
1/2 strong white bread flour  
1 teaspoon salt  
2 tablespoons sunflower seeds  
2 teaspoons flax seeds (linseeds) 
2 teaspoons poppy seeds 
1/2 teaspoon fennel seeds 
½ tsp chilli powder 

Mix the molasses into the warm water, then add the yeast and allow to proof.  Place the rest of the ingredients into the bowl of a stand mixer fitted with the dough hook.  Mix on medium speed for 10 minutes, to a soft, slightly sticky dough. If the dough looks too dry, add more warm water. Place the dough in a well-oiled bowl, cover with cling film and leave to rise in a warm place for 1 hour, until about doubled in size.  Knock down and knead briefly to knock out any air. Shape into a log and place in a greased, 7.5 x 3.5" tin.  Cover loosely with cling film and leave in a warm place for a further 1 hour, until the dough has risen to the top of the tin. Towards the end of the proving time, heat the oven to 425°F.  Slash 3 diagonal cuts across the top.  Bake for 15 minutes, then reduce the heat to 375F and bake for another 10 minutes, until dark brown and the base sounds hollow when tapped. Turn out onto a wire cooling rack for at least 30 minutes to cool before cutting.

I had to add a few more ounces of water, and I still didn't end up with what I'd call a "shaggy" dough, and it was only sort of soft.  It was sticky, and it gave way, but it felt tough with all the gluten development.  (I used AP flour with some high-gluten flour instead of bread flour.  Maybe it was too much gluten.)  After an hour, it didn't look risen enough, so I let it go a while longer.  But then I forgot about it and let it proof too long.  (I don't know what effect that has, if any.)  I struggled with what size pan to put it in; I didn't want a round loaf, and the loaf tin seemed too long, but I used it anyway.  I had sprinkled sunflower seeds on top, but they fell off as soon as I turned the loaf over.

Conclusion:  Very mildly rye-tasting but with that slightly sour taste that comes with rye.  Not very complex flavors, but the texture was good.  It worked well for toast but would also work for a sandwich. 

Original recipes:  Ruby’s Smørrebrød with Fennel, Flax, Poppy & Chilli and Julia’s Black Rye Bread via The Great British Bake Off