Rye breads hold a lot of potential and creativity for the baker. They can range from acutely sour to downright puckering. This bread uses high-gluten flour to keep the loaf light and tender, but bread flour works fine. The addition of poppy and fennel seeds adds a pleasant flavor boost. The Baker’s Percentage for this bread is as follows:
Total Flour 1,000 g 100%
High-gluten Flour 750 g 75%
Rye Flour 250 g 25%
Poppy Seeds 50 g 5 %
Fennel Seeds, toasted 15 g 1.5%
Levain 200 g 20%
Water 700 g 70%
Salt 21 g 2.1%
Easy enough, just add the seeds in at the Mix and continue on through the Bake.
This makes great sandwich bread, perhaps with some cream cheese and smoked salmon.