The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeded Rye with Wheat Berries and Spelt

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Song Of The Baker's picture
Song Of The Baker

Seeded Rye with Wheat Berries and Spelt

I have been craving this type of loaf since my last Swedish Rye bake about 4 months ago.  I miss the dense, seed and grain packed bread that, when sliced very thin, provides the perfect bed for open face sandwiches.

I used a Danish Rye formula to start from but made some additions and adjustments.  One being the use of whole wheat berries, boiled then roughly chopped.  Thanks goes to Dabrownman for his coaching on the scald.

The only downside to these breads is the 2-3 day wait for the crumb to set up and flavours to develop. 

 

 

Comments

hanseata's picture
hanseata

That's very possible, of course. The allure of the deal. But I'm very happy with the Nutrimill. I use it mainly for grinding specialty flours, like kamut, spelt, barley or farro, that I use in breads I sell, but not in large amounts. Organic rye, wheat, bread flours etc. I go through fast, so I buy them per 50 lb bags.

Grinding grain berries to fine flour takes really forever in a hand-cranked mill, you have to go from coarser to finer grinds several times, if you want to grind 1 kg of flour, you will probably spend half a day at the mill - and get a tennis arm, most likely.

Karin

isand66's picture
isand66

Nice looking loaf and photos John...I'm here in beautiful Costa Rica by the pool drinking a Dirty Monkey while I type this....just thought I would rub that in a bit...

Cheers

Ian

Song Of The Baker's picture
Song Of The Baker

You dirty monkey!  Thanks for rubbing it in man.  Enjoy the views :)

Thanks for the comments!

John

golgi70's picture
golgi70

I'll be trying this one in the near future.  Looks fantastic.  

 

Josh

Song Of The Baker's picture
Song Of The Baker

Thanks Josh.

Please post your results here.  I would love to see.

Good luck!

John

golgi70's picture
golgi70

I'll be sure to post it for you.  How soon I'll get to it even after saying what I said is hard to say.  I'm currently trying to devise a plan for some baguettes for the market.  Space and such are the things to figure out.  This rye would be so cool to do in pullmans and cut in half and trade.  Then I'd be able to bake all my loaves in 1 go and a few days in advance.  Hmm then I could do another loaf and actually have double the bread to trade.  maybe soon is soon.

 

Josh

Andreea C's picture
Andreea C

Beautiful rye bread! And the crust looks crispy. That's nice.

Song Of The Baker's picture
Song Of The Baker

Thank you Andrea.  I wouldn't say crispy.  It softened up after a few days in a plastic bag.  It is very similar to Rugbrod.

John

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