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Mini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration

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Mini Oven's picture
Mini Oven

Mini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration

 

This rye recipe is my Chilean version of my favorite rye ratio recipe using a rye sourdough starter and the addition of chia seeds that increase the dough hydration yet maintain a nice shape.  Use a large Dutch oven for a free form shape. 

I designed this recipe for one narrow tapered loaf pan:   cm: 30 x 11 x 7.5   or   inches: 11 3/4 x 4 1/4 x 3 

It is my basic rye recipe (starter:water:flour) (1: 3.5 : 4.16) plus 6.1% chia (on total flour weight including flour in the starter) plus 4 times the chia weight in water added to the dough.  Also added nuts, seeds and 90g to 100g arbitrarily selected moist rye altus (day old bread.)

 

DARK RYE & CHIA BREAD

The wet:

  • 175g vigorous peaking rye starter  100% hydration
  •  90g  moist rye altus 
  • 812g  water  24°C   (75°F) 

        1077g

The dry:

  • 728g rye flour  (dark rye 14% protein)
  •  50g chia seeds
  •  17g salt   (2%)  
  •  17g bread spice  (2%)  (toasted crushed mix: coriander, fennel, caraway seed)
  •  17g toasted sesame seed  (2%)

         829g    (total dough so far 1906g) 

           (optional:)

  •     4g black pepper  (0.46%)
  • 100g broken walnuts
  • 150g chopped Araucaria Pine nuts   
  • sunflower seeds to line bottom and/or sides of buttered form 

 

Method:

Inoculate (1:5 to 1:10) sourdough starter soon enough to have a vigorous starter when ready to mix up dough.  

Plan to bake in 3 hours from the time you start combining liquids with the flour to make dough.  

Combine liquids and break apart floating altus.   Stir dry ingredients and add to liquids stirring until all dry flour is moistened.  Scrape down sides of bowl, cover, let stand 2 hours.  No kneading ever!  Dough will stiffen as it rests.   (Another order for combining is to add the chia and spices to the wet ingredients and allow to swell 15 minutes before adding flour, salt and nuts.  Not sure if it makes a difference but if you find you're getting a gummy crumb, let the chia soak in the water and swell before adding the flour.)

Smear bread pan with butter and dust/coat with raw seeds, crumbs or flour.  Spoon or plop dough (trying not to trap air) into form or floured banneton.  (The recipe lends itself well to free form in a large Dutch Oven.)  Use a wet spatula or wet fingers & hands to shape dough.  Pile the dough up higher in the center for a nice rising shape.  Sprinkle with seeds and press lightly into dough while making a nice dome shape.  

Let rise about an hour.  Meanwhile heat oven 200°C to turn down to 185°C (365°F) 15 minutes into the bake.  Make a cover for the loaf from a double layer of alufoil or flip an identical pan over the top.  Leave room for loaf expansion.  

When ready dock,  take a wet toothpick and poke about one hole every inch, all over, toothpick deep.  Wait a few minutes and smoothen over with a wet spatula.  Dough is ready to dock when you see the dough surface threatening to release trapped gasses under the surface.  One or two little pin hole bubbles is enough to start docking.

Spray or rinse the inside of foil or empty bread pan cover with water and cover the dough to trap steam during the bake.   Bake for about 40 minutes on the lowest rack, then rotate and remove the protective cover to brown the loaf top.  Finish the loaf in another 20-30 min for a rough total of one hour baking time.  Inside temp should reach 94°C, sound hollow, but I tend to shoot for 96°C or 205°F.   Cool on rack.   Wrap when cold.  

Here is the cold loaf (after 12 days, last 6 in the fridge) and you can see how much the dough rose. The shaped dough would have been rounded under the rim.   There are no nuts in this loaf other than what came from frozen stored altus.

Free form using floured rice sieve:           Oops, I spy a few docking holes!  

Have fun,  I do!    Really proud of that one!   

 

Comments

Mini Oven's picture
Mini Oven

That is very interesting.  I can't say that has happened to me unless I chilled the baked bread.  Even then it would crack in half but not fall apart.  Would like to know more...

Mini

Richelle's picture
Richelle

Hola Mini, I live in Spain and I have been using Chia seeds in all sorts of baking, from brioches to cookies and cakes. Prepared as a gel with some sort of liquid, mostly apple or grape juice, replacing up to half of the butter or oil from the original recipes. Works a treat!! Thanks for this 100% rye, will definitely try that!! xx

Richelle's picture
Richelle

Forgot to mention that you can buy Chia seeds at the health store here, but I got mine recently from the Natural News Store, online, because they had a very good offer, even with shipping to Spain. In Holland, you can buy the seeds much cheaper at stores that sell bird´s feed!!!  xx

nicodvb's picture
nicodvb

Mini, it's disturbing to read that among all starters in the world the one that suffers is right yours!

If you really believe it's water, did you try to boil it? Boiling should remove most of  chlorine and chloramine. Some claim that lemon juice can remove chloramine, too, but I don't know if it's true. For sure some drop of lemon juice will re-establish a sane pH in the water and in the starter, too.

I always add some sugar, salt and lemon juice to my refreshment bibit  and my starter is extremely happy :-) . Could I be so cruel to remove such goods from its diet? :)

 

Mini Oven's picture
Mini Oven

Ran across this research paper.  For those of you interested in a comparison study of Rye sourdough LAB 

I can only say that my starter is not the same and I'm working on getting my aromas back,  Nico is helping me with my gummy crumb, so far zapping the bread with microwaves is setting up the crumb.  The problem looks flour related.  So it is affecting my starter as well.  We are working on controlling enzymes now.  (Need more sour.)  

Enjoy!

http://www.ann.ugal.ro/tpa/Annals%202011/vol%202/10%20Banu%20et%20al.pdf

Mini Oven's picture
Mini Oven

http://llufb.llu.lv/conference/foodbalt/2008/Foodbalt-Proceedings-2008-89-93.pdf

Not sure in Fig. 1  stages 2 and 3, totals of 400g is coming from, should read 350g total. Seems strange that the 4 writers missed this error.  Keeping in mind that it takes 24 hrs to read a test sample to count colonies of bacteria grown in that time...  there is a lag time for data meaning that one full day has passed to  chart it.  So the first day is actually missing and that this is a 4 day process.

What I find interesting is the temps rising as the experiment continues and that ideal yeast temps are first applied before raising temps for LAB, starting out around 26°C and raising to 32°C.   

PeterS's picture
PeterS

Interesting reading. Thanks for posting the links!

ayala's picture
ayala

Hi Mini

It looks amazing 

I'm a begginer with rye,  how do I start a rye starter?

Thank u 

Mini Oven's picture
Mini Oven

put it into a deli container and cover with tap water, unsweetened pineapple or orange juice.  Slosh around every time you walk past but let it stand in a warm spot 28 - 30°C for 24 hrs.  Give it another spoon of flour and another of water or juice.  A thin layer of liquid will separate out. Not to worry.  It will not rise, too runny, not to worry.  Keep the starter warm.  Every day add a level spoon of flour and one or two spoons of water keeping the starter thin at 26 - 27°C stirring occasionally for a total of 5 days.  On the sixth day, it should smell beery and yeasty, if not feed it another spoon of flour and give it another day.  

 When beery, stir up and remove 15 g liquid and add to 150g flour and 150g water.  Tuck the beery brew into the fridge.  Throw away later in a few days (keep it for back-up.)  Now time the freshly inoculated starter.  Time it for the next 12 hrs. and mark the levels of rise every hour.  It should do nothing for the first 3 to 4 hrs then start to rise and reach maximum height in about 8 hrs. when it will level off and start to loose trapped air.  The sourdough rye starter is then ready to use.  Retain 15 to 20g adding water and rye flour letting it ferment to continue your rye starter.  Be generous with feeding giving about 5 times more flour than starter with enough water to make a paste.  Let it reach maximum peak and fall back before maintenance feeding.

You can keep your developing culture warm in a small Styrofoam box filled with warm water, use a zipper bag for the starter and press out the air before tossing it into the box for a day.  I parked a new starter today in a sunny window keeping a probe thermometer in it, not letting it get over 30°C.  If you have no way of checking temps, put the starter into two zipper bags and wear inside your sweater using body heat to keep it warm.  

If you run into snags, check around.  lots of problem solving threads around involving starters.  There are also a zillion methods to start them.  The key is to start with one and stick to it.  Warm in the beginning for LAB bacteria and later at moderate warmth for yeast growth, a total of about a week works every time.  Too much warmth will kill it and too little will take forever.  Good luck.

Mini Oven's picture
Mini Oven

(July 5th)

Made a loaf with 960 Austrian rye flour and it came out!  Now that I'm back in Austria, wanted to duplicate this recipe with white rye flour.  Wow, what a difference in dough!  Wetter, uglier, and more like wet cement.   Dough stuck a lot to my spatula.  

Oh about a week ago I got my starter up and working.  It has been sitting in the refrigerator, no, it had gone to South America and come back with me, dated October 2012.  I still have one that sat here the whole time.  Low hydration, in a ball shape sitting in a jar with a little flour and a tight lid.  Got it up in 4 to 5 days and then used it after a 1:10:10 test.  

All the times were slow which didn't surprise me, I aimed for a 3 hr bulk rise which took 4 hrs and then the shaping... well the shaping was more of a few spatula folds & pouring.  After filling the pan I was worried this goop just might rise over the sides and crawl away dragging on the 150g of walnuts pieces in the dough.  It was level and flat after my attempts to round the top.   I dusted the top with rye flour (was thinking about running out for rye flakes) and with the help of the spatula got some flour deep into the sides between the pan and the dough.  I was hoping the flour would soak up some of the water and firm up the crust as it rises.  I would brush it off afterwards if it was too ugly.   I set it in the cold oven to rise.  I also reshaped the top the best I could.

I Docked the loaf after 3 hrs and shoved it into a cold oven with a alu-foil tent pinched tightly to trap steam.  Set the oven to blow hot air at 220°C and in 15 minutes, the oven was hot.  Let it hold 210°C for a quarter of an hour and then let it fall back to 200°C.  Uncovered it 45 min after reaching temp. and rotated the pan.  The crust was not the best looking, had a crack down the middle but it had sprung!   Sprung into a nice loaf.  Wow, caught me by surprise.  

When it was cool the next day, I cut it open and much to my relief, the crumb was light in color but very satisfying.

Pictures to follow... (please forgive my late update, been busy and am now in Canada.)

Here is the consistency of the rye paste, quite wet...

 

And the crumb shot !!!

 

 

Mini Oven's picture
Mini Oven

It was my fault.  The Canadian rye is quite good however faster fermenting than my Austrian rye (more bran)  yet more time than the Chilean rye.   A very beautiful dark (Rogers Dark rye) flat frisbee round and tasty too.   Hey, I docked with a cut off Q-tip swab!  (must be a first!)  I realized when I folded the dough after a 3 hour bulk rise that I had my hands full.  Almost lost my loaf through my fingers until it was deflated enough.  

Wonderful aroma and bubble distribution.  Half stuck to my make shift banneton.  Loaf top fell out a split second late after flipping.   Well ...let's call it a radical pre-docking maneuver.   I was too eager and should have let the dough fall in its own time.   Next loaf should be more photogenic.  

I have 5 hours from mixing to baking.  Shape after 2 to 2 1/2 hrs of bulk rise.  

grind's picture
grind

Hi Mini, I'm giving this one a try today.  Few mods, no altus and no add in, 'cept for black sesame seeds and chia seeds.  Added an extra 60 grams of water to make up for the missing altus goop.  Using Anita's stone ground rye.  I've tries rye a few times in the past but quickly lost interest in working with 100% rye flour doughs.  Not what I'm used to I guess.  I'm thinking of committing to it.  We'll see!  Thanks for the well thought out recipe.

grind's picture
grind

for 100% rye, ever.  Crazy.  I'm worried it's gonna collapse!!

grind's picture
grind

so far with the exterior -

 

 

 

 

Do I really have to wait 12 days before eating?

Mini Oven's picture
Mini Oven

It looks very good!  (so far)  and all those seeds!  How many did you pick off and nibble on before cutting it?  Yum!

Can't wait for the crumb shot!    12 days... you're funny...   :)

grind's picture
grind

Very nice crumb, supple with good elasticity and nice flavor.  I could make an actual sandwich with it.  Every other whole rye attempts resulted in very hard, dense and brittle crumbs with almost no rise.  I guess I treated the doughs like I do wheat doughs.  This was a completely different treatment and with way more water.  Thanks again for the tutorial, Mini.

 

 

 

 

 

grind's picture
grind

Maybe breakfast but probably lunch since I gotta fly out the door first thing tomorrow.  Curious about the crumb as well.  I took your advice and baked it pretty close to 205 F.  Cheers.

Mini Oven's picture
Mini Oven

focused elsewhere but a great crumb!  Congratulations!

leekohlbradley's picture
leekohlbradley

Your baking and travelling has me very impressed, not to mention envious!

clazar123's picture
clazar123

I am working on  your 100% rye ratio bread (only 2nd time baking this). The first bake was wonderful tasting-I added dates,toasted walnuts and sesame seed and just a little honey. I was aiming for a dense,chewy, slightly sweet toasting bread and hit it perfectly. Thank you!

About chia seeds in this bake:

Does the water used to soak the chia seeds affect the rye ratio? Is it that the rye ratio takes care of the rye hydration needs and the chia water takes care of the chia needs so there is no adjustment of the ratio?

Have you ever used psyllium husks? I've just started using them as a binder in GF bakes but don't have a feel yet for how much water is needed to completely soak them. Some more kitchen experimentation is called for.

My plan is to use the 100% rye ratio as a base and be able to make different flavors of bread (different seeds and fruits). My co-workers that like rye did  like the loaf I had made and asked for repeats in the future. They are great testers!

Skibum's picture
Skibum

I am going to begin a rye starter in the morning -- too many projects on the go this aft. I am nearly finished my volkornbrot and just HAVE to give your formula a try. It really looks delicious. Some of the other loaves posted on this thread also look pretty awsome!

Thanks for sharing! Brian

zoe zhu's picture
zoe zhu

thanks for the brilliant 1:3.5:4.16 

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