July 16, 2013 - 2:57pm
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
You dirty monkey! Thanks for rubbing it in man. Enjoy the views :)
Thanks for the comments!
John
I'll be trying this one in the near future. Looks fantastic.
Josh
Thanks Josh.
Please post your results here. I would love to see.
Good luck!
John
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
Beautiful rye bread! And the crust looks crispy. That's nice.
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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