The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Laurel Robertson's "Peasant Rye"

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Mebake's picture
Mebake

Laurel Robertson's "Peasant Rye"

At the end of last week, I have been too tired and lazy to prepare any sourdough preferment, although I had an active starter ready. Next morning, I had no bread in the freezer, and the only bread I could make was that from straight dough. I browsed through my bread books, and found none other than Laurel’s book that offers plenty recipes for wholegrain breads, mostly straight doughs; hence the appeal :)

The recipe is “Peasant Rye” from the book’s Rye section. The formula contains some acids in the form of vinegar and cider, to counter the absence of a rye sour. The recipe is also almost 55% Rye flour to 45% Whole wheat.

I mixed the dough by hand, and aimed for almost loose dough. The dough fermented for 1.5 hours, reshaped and fermented again for 45 minutes. Final fermentation was barely 35 minutes, after which they were baked at 460 F for 10 minutes and at 325 F for 50 minutes. As recommended by Laurel, I applied a corn starch glaze to the baked loaves, and returned them for 2 minutes to the oven. In hindsight, I should have applied another layer of corn starch after they came out.

   

Left to cool for 12 hours, I then cut into one of them and had a slice after my evening breakfast. The bread was dark in color, had a slightly chewy crust, and a fairly smooth eating quality to the crumb. The rye flavor was very well pronounced; earthy, sweet, and satisfying. The whole wheat complimented the overall flavor very well.  For straight, yeasted dough, this rye bread is much better than I’d imagined it to be.

-Khalid

 

 

Comments

bruneski's picture
bruneski

... bread, Khalid! Crust and crumb look great! Congrats!

Have a great week!

Mebake's picture
Mebake

Thanks! the flavor is very decent too, considering the fact it is a straight yeasted bread.

You have a great week too.

-Khalid

isand66's picture
isand66

Those look very nice for a straight yeast bread.  I know we all are spoiled by the complex flavors of sourdough but sometimes a straight bread can be satisfying like this one.  

Nice bake Khalid.

im just returning tonight from vacation in Costa Rica so I'm anxious to get back to baking soon, but may have to wait until next week. I'm going away of or the weekend so may not have much time this week.

Ian

Mebake's picture
Mebake

It is, this particular recipe makes the best out of a yeasted rye.

So, how is the bread down there? i hope you enjoyed your vacation.

-Khalid

isand66's picture
isand66

Thanks.

loved Costa Rica but the bread was nothing to write home about.

dabrownman's picture
dabrownman

your next bake.  What an interesting one.  It sure is a good looker.  The crumb is gorgeous,  Did you use whole rye for this making it 100% whole grain?  It has to be delicious.  Love the diamonds too.  Perfectly baked with the thick dark crust we love so much.  I'm too lazy to put the bread back in  he oven after a corn starch wash and just brush one coat on and let it sit on the cooling rack - like Eric's Favorite Rye:-)

Nice baking Khalid, 

Mebake's picture
Mebake

Thanks, DA!

Yes, 100% whole grain rye flour. The bread is quite delicious.

-Khalid

Janetcook's picture
Janetcook

Hi Khalid,

Great loaves!  Nice to have a straight dough recipe to fall back on once in awhile.  

I find when I switch to using IY I don't always get the timing right and end up with over proofed dough :-(  I need more practice : - ).  You sure hit the timing right on the head with this loaf!  

Thanks for the post.

Take Care,

Janet

Mebake's picture
Mebake

even with as little as 1.6 tsp of instant yeast, this bread ferments FAST! you'd better err on the underproof side, than lose the whole dough. If you watch the proofed dough vigilantly, you'll be rewarded with a very good bread.

-Khalid

annie the chef's picture
annie the chef

Hi Khalid,

Very nice quick bread! The crumb colour can show the nice flavour of rye bread. I think they are great for open sandwiches or good base of canapes.

Cheers,

Annie

PS. Thanks again for the PM recipes.  I failed the first batch last weekend. The baguettes were under proofed.  I was hoping an oven spring. Too much of sourdough baking, I think! :D), and should have left them a bit longer.  I guess I will have to keep practicing.

Mebake's picture
Mebake

Thanks, Annie!

Brilliant! canape, yes. i will have to think of some toppings to go with them. thanks for the suggestion.

Baguettes are mighty tricky to get right at first, but with continuous trial, you will get there soon. Ideally, you should bake baguettes every other week until you think you are satisfied with the outcome.

-Khalid