Posted by: Jonjon | January 29, 2010

Light Rye Sandwhich Buns 9.5/10 December 7 2009

2% yeast, 16% warm water,  5% dark corn syrup, caraway seeds, 0.8% salt, 3% vegetable oil, 64% scalded milk, (37% light rye, 63% AP) Wash = 1 tablespoon corn starch to 1/4 cup of water


4-1/2 teaspoons active dry yeast           18g

1/2 cup warm water                                118g

2 tablespoons dark corn syrup                      38g

1 to 2 tablespoons caraway seeds

3 teaspoons salt                             6g

2 tablespoons vegetable oil                   26g

2 cups scalded milk                                473g

2 cups light rye flour                              200g

4 to 4-1/2 unbleached all-purpose flour         530g


3 tablespoons cornstarch

1-1/4 cups water


1) Place yeast in a large bowl. Add water and stir to dissolve. Stir in corn syrup and let sit until yeast begins to foam, about 5 minutes. Add caraway seeds, salt, oil, scalded milk and rye flour. Beat well.

2) Add remaining flour, 1 cup at a time, beating well after each addition. Let rest for 15 minutes. Turn dough onto a floured board and knead for 10 to 15 minutes, or until dough is smooth and elastic. Turn into a greased bowl and let rise until doubled in bulk, about 1 hour.

3) Grease 2 baking sheets or line them with parchment paper. Set aside. Preheat 400 degree F.

4) Dissolve cornstarch in 1/4 cup water. Bring remaining 1 cup water to a boil in a small saucepan set over medium-high heat. Add dissolved cornstarch and cook until thickened. Set aside.

4) Divide dough into 16 equal-sized pieces. Shape into hamburger or hot dog-style buns, placing 8 buns on each baking sheet. Cover and let rise until doubled in size, about 45 minutes. Brush tops of buns with glaze; bake for 20 minutes, or until golden brown. Yield: 16 buns.


Wow..was quite good. I heated the milk in the microwave (half a cup) for about 1 minute and 10 seconds. It was a bit bubbly, then added the water to it then let it cool for 1 minute then dumped it into the flour mixture. Next time I will make sure it has cooled a bit even more just the yeast get killed from the high temperature.

The flavor was quite good. I would’ve cut down the caraway seeds by 10%, but it was actually really fragrant. The caraway seeds dispersed its fragrance throughout every molecule of the bread. The bread was very moist. It was chewy at the same time very soft and moist. It was not dry on the inside like a challah. I don’t know what the cornstarch did, but one thing it did not was that the crust was not crunchy, rather it was soft.

II would’ve cut down on the salt by 20% too, but the bread was very flavorsome. You could actually just have it on its own.

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