Yeasted Miso Rye


Adapted from 

Pagnotta in the 

Il Fornio Baking


This version is for my Miso Rye Bread using only commercial yeast. My original recipe uses sourdough and yeast. A 100% sourdough version is coming. 


  • 3/4 teaspoons instant yeast
  • 3 cups unbleached bread flour
  • 1/2 cup rye flour
  • 1/4 cup of miso (I prefer white, but red works. Use lower salt brand if possible)
  • 1 teaspoon salt (omit if you’re using full salt miso)
  • 2-3 tablespoons of malted milk powder or barley malt powder (optional)
  • 1 – 1 1/4 cups water
  • 1/2 cup Biga (optional)
  • additional flour for work surface
  • Olive oil for bowl
  • cornmeal for baker’s peel


Measure the flour into a large bowl of a stand mixer. Using a sturdy wooden spoon, stir the salt, malt powder and yeast into the flour. Mix the water and miso together. Form a well in the center of the flour mixture and add water, and the biga to the well. With the dough hook, knead the dough for 5 minutes. Let it rest a few minutes and knead for another 5 minutes until it is smooth and elastic.  Shape the dough into a ball. 

Rub a large bowl with olive oil and place the dough in the bowl. Turn the ball so that the surface is coated with oil. Cover the bowl with a towel and let the dough rise at room temperature until doubled, about 1 – 1 1/2 hours.

Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Re-cover the bowl and let the dough rise a second time until doubled, about 1 hour. 

Turn the dough out onto a lightly floured work surface. Trying not to over-handle the dough, fold the edges in toward the center. Work in a circular motion, folding the entire rim of the dough in toward the center several times to form a round ball with a smooth side. 


Spread a fairly thick layer of flour on a work surface. Place the ball of dough, rough side down, on the flour. Or place into a well floured rising basket. Cover with a towel and let rise at room temperature for 40 to 55 minutes. Meanwhile, place a baking stone in an oven and preheat to 425 degrees F. 

After abbout 40 minutes, test by lightly pushing your index finger into it and then removing your finger. If the dough springs back gently, it is ready to bake. If the indentation does not move, your dough has risen too much and will not “jump” (rise) in the oven. If the latter is the case, reform the loaves in the same manner and let rise again for 40 to 55 minutes. 

Dust a baker’s peel with cornmeal. Gently slip your hand under each loaf and turn it over onto the peel, so the rough side now faces up. Mist the preheated oven with a spray bottle. With a rhythmic snap of the wrist, slide the loaves onto the baking stone. Mist the oven again and bake the breads for 5 minutes. Mist one more time, reduce the oven temperature to 400 degrees F, and bake until the loaves have a hollow ring when tapped on the bottom, 40 to 50 minutes. When the loaf is  done, the top should have an attractive pattern of white flour, the side should be deep golden brown, and the bottom should be quite dark. Remove to wire racks to cool. completely.

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