The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

25% wholerye, 25% wholewheat from Mr. Hamelman

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jefklak's picture
jefklak

25% wholerye, 25% wholewheat from Mr. Hamelman

I wanted to bake. That's what I usually come up with when I have a few days off. The first thing I do then is take out "BREAD" and choose a recipe:

A) I didn't bake if I feel I'm in the mood for learning
B) something I baked before and I loved if I want something yummy I know will succeed.

It turned out to be option A this time. I baked 66% wholerye, 70-80%, 50% with walnuts and the vermont sourdough (of course) but never tried to combine wholerye and wholewheat. So behold:

 

Very airy, very jummy, nice tang which even improves as the days pass. The keeping quality simply amazes me, up to 6 days and it's still okay (but very chewy...).

You can see the formula you all know and more pictures here at Save Sourdough.

I do have to say I like sole wholerye breads more, the wholewheat seemed to add a little bit of sweetness. I think when I want to bake this again I'd go for 50% wholerye only (if I don't have walnuts anymore haha)

Comments

dabrownman's picture
dabrownman

crust and open crumb!  50% whole grain breads are hard to get that nice a crumb.   Way to go.   I like the way spelt pairs with rye better than WW from a taste point of view but a little WW rounds out the flavors.   For me, if the rye is twice the amount of the other whole grains in the mix the bread tastes better too.  I guess I'm getting darker as I get older :-)

Nice baking.

 

varda's picture
varda

and strangely just like a light  rye bread even though it isn't.   Nice photo too.  -Varda

jefklak's picture
jefklak

Thanks a lot! Although I have to disagree with you, the light rye is a lot lighter in color - maybe the lightning of the photo isn't 100% right but I'd say it's "medium dark". I baked the light rye recipe 2-3 times but every time I'm a little bit disappointed since the cell structure isn't more open than this and the taste is more bland. I guess I also happen to like the "tang" of the sourness :-) 

Remember I did not add additional yeast and let it ferment overnight.

varda's picture
varda

I was referring more to the cell structure than the color.    And I didn't specifically mean Hamelman's formula.    Just a combo of rye only in the starter and bread flour for the final dough.    I was surprised because you have included a fair amount of whole wheat as well.   But of course it's all about the looking (for us) and the eating (for you.)   -Varda