July 26, 2010

Whole Wheat and Rye Bread Rolls

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Whole Wheat and Rye Bread
Whole Wheat and Rye Bread

A long-time reader Raissa asked if I have the recipe for the Cheesecake Factory® dark bread that the restaurant chain serves along with a sourdough loaf. I have never been to CF and I presumed it would be a dark whole wheat roll. I searched online for description and photos of the bread and found several copycat recipes, from pumpernickel with a little rye flour with cocoa powder and coffee, to sweetish squaw bread. I combined all the recipes with Peter Reinhart's soft rye sandwich bread method of retarding the dough in the refrigerator and came up with a sweetish soft delicious rolls. The rye flavor is almost indistinct and I think they came out a bit lighter in color than the photos. I will add more rye flour and a teaspoon more of caramel powder to the next batch. The old-fashioned oats on top give the loaves a good crunch and texture. I love it freshly baked with unsalted butter. I'll try to get some of the CF loaves to have a taste and to know if I did a good copy of their bread.

Whole Wheat and Rye Rolls
1 cup bread flour
1¼ cups whole wheat flour
½ cup whole grain rye flour
½ tablespoon vital wheat gluten
2 teaspoons instant yeast
¼ cup dark brown sugar
1 teaspoon caramel powder
¼ cup powdered milk
1½ teaspoons kosher salt
1 cup room temperature water
3 tablespoons light olive oil
2 tablespoons honey
1 tablespoon molasses
extra oil for folding and shaping
water in a spray bottle
old-fashioned oats for topping
  • Mix all the dry ingredients in the bowl of a standing mixer. Add all the liquids and mix on low speed with the paddle attachment for 1 minute. Increase the speed to medium-low and mix for another minute. Replace attachment with the dough hook and knead on medium speed for 2 minutes.
  • Shape the dough into a ball and transfer, smooth side up, into a lightly oiled plastic container (with a lid). Cover tightly with plastic wrap and leave on the kitchen counter for 30 minutes. Stretch and fold the dough on all sides, shape into a ball, flip, and return to the container. Cover with plastic wrap and let rest for another 30 minutes. Repeat the stretch and fold, cover with plastic wrap and the lid and refrigerate overnight. [The reason for the stretch and fold is to make the dough stronger since it is a very sticky dough and difficult to knead by hand or machine.]
  • The next day, remove the dough from the refrigerator and divide into four 7-ounce pieces. Cover with plastic wrap and let rest for 30 minutes. Shape the dough pieces into small logs 7 inches long and 2 inches thick. Arrange on a sheet pan, cover loosely with plastic wrap and let rise 2 hours or until doubled in size.
  • 20 minutes before the rising period ends, place a rack on the lower third position and preheat the oven to 450°F.
  • Just before baking, score the loaves ½ inch deep right down the middle. Let it spread a little then spray lightly with water. Sprinkle oats on top of the loaves and bake for 10 minutes. Rotate the pan and bake for 7 - 10 minutes more or until nicely browned.
Whole Wheat and Rye Bread
the loaves have a sweetish soft crumb


Juliana said...

Oh! Your rolls look so soft and tasty, I need to start to use more whole wheat in my baking...now you really convinced me to do so :-)

Joy said...

It looks close...good job. I have been searching for a good recipe too but I can't seem to determine which is close. I can't wait to try yours.

Midge said...

That looks deliciously dark; I can imagine how good this would taste alongside a hearty beef stew.

raissa said...

A very big thanks Oggi! This is how it looks like, well the one from CF is darker indeed but yes it does have this sweetish taste which goes so well with unsalted butter. will give this recipe a try. Thanks so much!!!

oggi said...

Juliana and Joy, you'll love that it's very soft and flavorful yet a bit healthy.:)

Midge, I'm thinking of dinuguan.:)

Raissa, you're welcome. I hope you'll like it.:)

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