Red Star Yeast Rye Bread

I saw Red Star Yeast on Pinterest and reached out to them to find out how I could try their product.  They gladly obliged my request.  They actually provided me their new product, what they call Platinum yeast.  Red Star describes the Platinum yeast as “is a premium instant yeast blended with dough improvers commonly used by professional bakers that will make your dough so forgiving that you will never be intimidated by yeast again!”

My experience is favorable.  As you can see from the picture below, the rye bread is full and has that right balance between airy and density.  I have been hit and miss on my recent bread attempts.  So either the yeast was forgiving as they say or I put together the ingredients and timed everything just right.  You decide.  I will give another recipe a try next week to see if I can recreate my success.

Recipe
Red Star Yeast Rye Bread:

INGREDIENTS

• Beer – 1 cup, plus 2 TBSP
• Vegetable Oil- 1/4 cup
• Bread Flour- 3 cups
• Salt – 1+1/2 tsp
• Brown Sugar- 1/4 cup
• Caraway Seeds – 1+1/2 tsp
• Fennel Seeds – 3/4 tsp
• Orange Zest – 3/4 tsp
• Active Dry Yeast Platinum – 1 TBSP
• Rye Flour  – 1 cup

DIRECTIONS

MIXER METHODS

Mix all the dry ingredients, reserving 1 cup of bread flour and the rye flour. Combine liquid ingredients and heat to just above room temperature.

Stand Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.  Add a little water if dough becomes dry or add a little more bread flour if dough does not pull away from the sides of the mixer.

RISING, SHAPING, AND BAKING

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough roughly doubles in size – approximately 1 hour. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll into an oval shape and place on lightly greased cookie sheet. Cover; let rise for another 1/2 hour or so. With very sharp knife, make 2 or 3 diagonal slashes across top of loaf. While dough is rising, place an 8-inch pan on lowest rack of oven and preheat to 450°F. When the oven reaches 450°F, fill the 8-inch pan with about 2 cups boiling water. Reduce oven temperature to 400°F and place loaf on cookie sheet on rack above water. Bake 40 to 45 minutes. Remove from cookie sheet; cool before slicing.