orange raisin rye with clas, baked in Zojirushi
This is Yippee's adaptation of Ginsberg's Orange Raisin Rye.
This is an amazing bake of 100% rye at 100% hydration. The total flour amount is 200 gr freshly milled rye of which 20 gr is from clas (58 gr clas); there is also 7/8 tsp dry inst yeast. The mix starts off as a terrible sludge that gets better after the first 4 hr ferment. There is significant rise after a 1 hr bulk. The final 1.25h proof yields about a 50% rise after shaping.
As with other high hydration ryes, this dough was pressed in and smoothed over with wet hands or spatulas into a pan (5.5 in diameter and 1.5 in high).
The glaze is brushed on before and after the bake. Just a bit of rise occurred in the 50 min Zojirushi bake, but notice all the good bubbles in the crumb!
The ending temp was 202F.
With a little bit more practise in smoothing out the top, pressing the dough into all surfaces of the pan, and baking in a real oven with controlled temps, I will have a terrific gift!! What a delight to eat - each bite is worth savoring!
PS Give the golden raisins and cranberries a good soak in rum.