The Fresh Loaf

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Rye bread, possible the no knead way?

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janby's picture
janby

Rye bread, possible the no knead way?

I have been making a "slow bread" for several years now that is a combination of whole wheat and bread flour and at times other grains mixed in.   No kneading and the time from starter to bread making meets my schedule.   Lately I have been hungry for a good rye bread.  All the recipes I have considered are the standard method for bread baking and mostly sour rye recipes.  Can I make rye bread with a starter, no knead method?  Any hints on how to do this would be appreciated.

Juergen Krauss's picture
Juergen Krauss

Hi Janby,

If you use more than 50% rye in your bread you don't have to knead. For breads witg 30% to 50% rye I often mix thoroughly and then fold twice during bulk fermentation. 

What kind of rye bread are you craving for?

Juergen

Mini Oven's picture
Mini Oven

Rye is a no knead flour but  not a flour one can retard easily (and still get a rise) when the amount of rye flour exceeds 40% of the total flour weight.  I call rye no knead because all that is required of rye is that it gets wet and contains sourdough. I tend to bake 100% rye loaves.  So my question is...

What percent of rye do you like in your loaf?  5 to 15% is delicious and can easily be included in a wheat recipe. 

(I don't call that rye bread, I call it flavoured wheat bread until the rye exceeds the wheat amounts.)

Mini

 

KMIAA's picture
KMIAA

I use a recipe for Rye that is no knead and using yeast.  I have no problems.

108 breads's picture
108 breads

I have baked bread with one third rye flour, one third whole wheat and one third bread flour and it comes out well. I have yet to try this with my starter, however, though I have made the dough with as little as 1/4 tsp of yeast. With carraway seeds, this bread tastes exactly as I remember my childhood bakery rye breads.

janby's picture
janby

The two recipes I would like to adapt have between 35 and 40 percent dark rye  flour.  One is called Bohemian Rye and the other Swedish Rye.  There isn't a lot of difference between them except for the molasses and coffee.  I was hoping I could use the bread flour portion as a starter, let that work its magic, and then add remaining ingredients.  This might not give me the strong rye flavor though.

Mini Oven's picture
Mini Oven

sounds like it work well for a slow rise.  Keep it cool but not too cold so the rye doesn't stiffen too much.  The fridge might be too cold.  Rye has a way of coming out.  If after you make the loaf and you want more rye, then try searching for a buttermilk rye recipe.   Or get started on a wild sourdough culture using rye flour.

Mini

clazar123's picture
clazar123

I recently made a bread (it was a quick throw together-no recipe) in which I used a preferment with 1 c AP flour, 1 c water.2 tbsp cold sourdough and a few tablespoons of rye flour.I just had 2 hours to develop a preferment and my SD starter was cold and had been fed last week so I thought the rye would speed up the process. The loaf was then made with about 3 c WW flour. It was the MOST delicious loaf I ever threw together and I attribute it to the preferment which in just 2 hours became the most fragrant,active preferment I have ever seen. Thank you rye flour!

I'm wondering if a preferment made with a combo of wheat and rye flour,water and just a pinch of yeast would have the same effect? Would it be able to add therye to the original poster's existing recipe and heighten the flavor using yeast and not sourdough? Definitely worth a try.

synack2's picture
synack2

Here is my recipe for Dark Rye, I have been playing with this one an tweaking it for about 3 months now.

No Knead Dark German Rye

Dry Ingredients
1.5 Cups Rye Flour
1.5 Cup High Gluten White Flour
2 Tsp Vital Wheat Gluten (Heaping)
1.5 Tsp. Table Salt
2 Tbsp. Dark Brown Sugar
1 Heaping Tbsp Coco Powder
1/2 Heaping Tsp of Instant Yeast

Wet Ingredients
1 Tbsp Black Molasses
1 Tbsp Butter/Margarine (Melted but Cooled)
14 Oz Lukewarm Water


1.  Mix and Combine Dry Ingredients EXCEPT Rye Flour
2.  Add Molasses, Butter and Water and Stir for a minute or two till Combined
3.  Stir in Rye flour a little at a time until mixed
4.  Doug will seem too runny at first, don't worry the rye flour will soak it up.
5.  Cover with towel in warm place and let rest for 16-24 Hours
6.  Put out of bowl on flowered board, and fold over a few times
7.  Put in lightly oiled nonstick skillet
8.  Let rise for 2 hours
9.  At 1.5 hour start oven (450F), put in empty covered baking vessel.
(I like to move my dough by the oven while heating to help it warm up a little and rise.)
10. At 2.0 Hours, remove vessel, place dough in vessel, and bake for 1/2 Hour

Enjoy with a good spinach & artichoke dip!

108 breads's picture
108 breads

Ingredients
5.7 oz. bread
flour
5.2 oz. whole wheat
flour
5.9 oz. rye flour (next time
make this 6.7 to 7.1 oz. rye flour)
2 uneven tablespoons starter
1 tbsp caraway seeds - plus more to cover the dough before baking
1 tsp vital wheat gluten (optional)
1.5 tsp salt
16 oz. water

Instructions in detail are at http://108breads.blogspot.com/2013/06/breads-26-getting-closer-to-rye.html. This is an easy bread and much requested.