105 Brewing opened early in 2025, the first brewery in Billings Heights. I visited a few times and had some excellent teas in a very modern yet cozy environment. There are plenty of table options and even some couches and easy chairs near a fireplace.
However, they did not start serving beer until April 21 but I believe it was worth the wait. While I haven’t worked my way through their entire menu, the Sassy Bandit IPA is a real winner. With plenty of hops, a nice malty background, and a great mouthfeel, it is evident that the brewer did not economize on the ingredients. That said, taking an IPA into a bread is not something I’ve tried to do yet due to the bitterness, an asset in a beer but not what one expects in a bread. Instead, I selected the Rusty ‘73 Amber because I was looking for a beer that would enhance a recipe for marbled rye. The amber is a bit darker than I might have expected but it brings along a rich and toasty maltiness that begs to meet my yeast and flours.
Marbled rye is a very popular bread style and harkens back to the “Old World” and the delicatessen, finding itself paired with corned beef or pastrami. Turned into a grilled cheese sandwich with a bit of Swiss cheese, sauerkraut, and a premium mustard is heavenly. A pint of the Rusty ‘73 Amber alongside makes it complete.
Ingredients
There are two doughs required.
The Light Dough
1-1/4 cup (10 ounces) (60 grams) Rusty ‘73 Amber from 105 Brewing at room temperature
1 cup (50 ounces) (140 grams) bread flour
1-1/3 cup (6.2 ounces) (177 grams) rye flour
2 teaspoons (.2 ounce) (6 grams) instant yeast
1 teaspoon (.3 ounce) (7 grams) regular salt
2 tablespoons (.8 ounce) (23 grams) sugar
1-1/2 teaspoon (.2 ounce) (4 grams) caraway seeds
4 teaspoons (,4 ounce) (13 grams) vegetable oil
1 cup (50 ounces) (140 grams) bread flour to be added last
The Dark Dough
1-1/4 cup (10 ounces) (60 grams) Rusty ‘73 Amber from 105 Brewing at room temperature
1 cup (50 ounces) (140 grams) bread flour
1-1/3 cup (6.2 ounces) (177 grams) rye flour
2 teaspoons (.2 ounce) (6 grams) instant yeast
1 teaspoon (.3 ounce) (7 grams) regular salt
2 tablespoons (.8 ounce) (23 grams) sugar
1-1/2 teaspoon (.2 ounce) (4 grams) caraway seeds
4 teaspoons (,4 ounce) (13 grams) vegetable oil
2 tablespoons (.5 ounce) (15 grams) cocoa powder
2 tablespoons (1 ounce) (28 grams) molasses
1 cup (50 ounces) (140 grams) bread flour to be added last
Yield: 2 loaves
Procedure
For the Light Dough, add all the ingredients to your mixing bowl except for that last cup of flour. Mix them, either by hand or with a mixer, until they are all combined. Start adding the additional flour. When the dough becomes stiff enough, either turn it out onto a floured board for kneading or switch to the dough hook of the mixer. Knead until the dough is smooth and elastic. Place it into a bowl, spray the top with some oil and cover with plastic wrap to let it rise.
For the Dark Dough, repeat the process used for the Light Dough.
Let the doughs rise until doubled, which, depending on temperature, could take 1-2 hours.
After they have risen, deflate them, divide them, roll the out, layer, and roll them up. See the illustrations below.
Let rise again.
Bake for about 40-45 minutes at 375°F in a conventional oven or 350°F in a convection oven. The internal temperature should measure 190°F. Cool on a wire rack.
Illustrations
The two doughs shown, above, after rising.
Divide each dough into two.
Further divide those in twos.
Roll each ball into a rough rectangle as shown above, doing two of each color at a time.
Stack the rolled pieces as shown above. If you want a light colored crust, put the light dough on the bottom.
Start rolling the stack up from the shorter side, tucking the dough in as you go.
Pinch the ends in and roll the dough a bit to tighten it up. This one will be baked in a traditional loaf pan.
It’s in the pan with a light coat of spray oil. Cover with plastic wrap and let it rise.
Repeat the rolling and layering with the second loaf. With this one I want a darker crust so the darker dough was on the bottom of the stack. I also want to bake its as a longer loaf, somewhere between a baguette and a batard so I rolled it back and forth, stretching it towards the ends. I placed it on a parchment-covered baking sheet and gave it a light spray of oil. I put the loaf pan alongside it and both will be covered with plastic wrap. They will proof for about an hour.
After proofing, below, with the longer loaf slashed. Then it was into the oven.
And, below, after baking.
