Rye Bread Recipe of HarryGermany
Rye Bread of Harry Germany
My thanks, as always, to Harry. Harry says this is going to be easy so since Country Boy loves easy; it sounds like a great recipe for me. However, I have 3 questions on the recipe that I have pasted below:
The 3 questions:
1-When Harry says: type 1150 rye flour => "medium" rye flour (though I use whole-meal rye successfully. Just make sure that it's milled fine) I am a bit confused. Should I sift the whole grain rye?
2-Do I make special allowance for the butter milk? That is, will the sour in the buttermilk do stuff that I should compensate for?
3-Do you scald that buttermilk?
The recipe is as follows:
yesterday I finished a rye-wheat bread with 80% rye flour and 100% hydration.
I followed the thread above and thought that the recipe of that absolutely easy to make bread would be interesting for you.
To realize the recipe you need buttermilk, and that is the point where I do not know whether you can get it.
The bread is exactly what CountryBoy was looking for: chewy but light.
One with German background probably can "translate" the German flour types into US flour types.
@ goetter: Also probably interesting for you. TA 200 "freigeschoben" !
Rye-wheat bread 80/20 with buttermilk
Ingredients: Please note that conversion to cups is by Country Boy
650 g or 2.827 cups of rye flour (German type 1150)
165 g or 0.718 cups of wheat flour (German type 550)
815 g or 3.545 cups of buttermilk
20 g or 4.215 teaspoons of salt
1 pouch (7g) 0.492 Tablespoons of dry yeast
* Mix all ingredients, knead for 7 minutes by machine, let dough rest for 20 minutes.
* Knead and fold dough just 2-3 minutes by hand. Give dough a rough form.
* Let dough rest for 10 minutes.
* Shape dough with giving it a surface tension. Put it in a bread basket and let it rest until volume has minimum doubled (ca. 120 minutes).
* Put loaf on baking sheet with baking paper, wet loaf surface with wet hands.
* Start baking with 480°F for 20 minutes.
* Finish baking in 60 more minutes with 390°F.
Note: type 550 wheat flour => white bread flour
type 1150 rye flour => "medium" rye flour (though I use whole-meal rye successfully. Just make sure that it's milled fine)
Thanks again Harry.