Rye Flour

I think Whole Foods in BR still carries rye flour from Barton Mill, on the back end of the bulk food aisle in paper bags on the bottom shelves. It’s damned expensive though ($8 for 2lbs or something). They used to carry a store brand that was cheaper but they stopped about a year ago.

What % rye do you use in your rye bread? I sometimes make a 10% rye sourdough. I’ve experimented with higher percentages but the rye flour is so damned sticky it’s hard to justify for what I want.

Thanks.

My recipe:

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Rye Bread
Ingredients:
2 c. unbleached bread flour 1 Tbsp instant yeast
1 c. dark rye flour 1½ tsp. sea-salt
3 T. dry potato flakes 1 c. warm water (105-110 degrees)
2 T. caraway seeds ¼ c. sour pickle juice
¼ c. oil 1 tsp dill seeds
1½ T. molasses 1 tsp. mustard seeds
Directions:
1. Place the yeast in the bottom of the mixing bowl, then add bread flour, rye flour, potato flakes, seeds and sea-salt in the bowl of a large stand mixer. Mix dry ingredients on low speed. Beat warm water, pickle juice, and avocado oil, and molasses into the dry ingredients, Fit dough hook onto mixer and knead dough at lowest speed, for 5 minutes, then let is rest covered for 20 minutes to an hour, this process is call autolyze.
2. Remove cover and knead dough in stand mixer with dough hook until smooth, firm, and only slightly Sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
3. Form dough into a ball, place dough into an oiled bowl, and turn dough several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Punch down and stretch it;. Repeat twice more, after last rise, rub top with dry flour. Put in an Dutch oven with oil or, preferably, with parchment paper under it. Let rise 20 – 25 minutes.
4. Then place Dutch oven in the lower half of a cold oven and set it at 450F, 25 minutes later remove lid, continue baking for approximately 12-15 minutes until bread has an internal temperature of 190F.
5. Remove from oven, and place bread on cooling rack.

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