touch of rye
A touch of rye, i made this bread on the 4/12/2012 at work
1 kg wholemeal flour
500g rye meal (coarse)
2.5kg bakers flour
total flour = 4000g ( therefore 1% = 40g )
80g salt = 2%
dried yeast 40g = 1%
dry gluten 80g = 2%
light malt powder left over from brewing that had gone hard and then added hot water to melt 110ml
home brew stout and water 50/50 2.8L = 70%
This was a timed dough that i think took 2 hours to bulk ferment (must write these things down as you do them the memory is not what it was)
the 2 loaves in the top right corner of the cooling rack were sour dough efforts with the throw away part of my sour dough culture from refrehment baked in a mini oven in our lunch room.
The touch of ryes were very good and stayed fresh for days i think that the light malt had a very good effect on the dough and could be detected on the crust.
kind regards and merry christmas to all of the TFL Community Yozza