The Fresh Loaf

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100 percent sifted Rye bread.

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Lörren's picture
Lörren

100 percent sifted Rye bread.

Hi.

Does anyone have a good recipe for a 100% Rye bread (sourdough), which contains only sifted rye flour (without most of the bran)?

I want to make a light and juicy Rye bread from sifted Rye-flour.

bye

Nickisafoodie's picture
Nickisafoodie

Hi Lorren, see the search box in the upper right hand corner and type in "Rye 100%".  there are a fair amount of posts discussing this topic.  You may find a thread that suits your needs.  Good luck!!

 

Lörren's picture
Lörren

I've been searching the forum but I don't seem to find a recipe that calls for sifted Rye exclusively.

 

Does anyone have a recipe for sifted Rye-flour/high extraction-Rye-flour exclusively?

 

Or maybe I could try a recipe with 100% Rye-wholegrain-flour, but change the water content? Are there any rules for this? Logically it should be lesser water in a none-wholegrain-dough. But how much less?

MisterTT's picture
MisterTT

For example, Andy's Borodinsky uses part light rye flour. I have to say I haven't seen a formula that uses 100% light or white rye (some reasons for this here: http://www.thefreshloaf.com/node/17560/light-white-vs-dark-whole-rye-flours-what-are-differences-aside-nutrition#comment-115585 ), but I can't see why you can't try a 100% rye recipe with somewhat reduced hydration. I'd shoot for something like 75-80%, start with 75% up if the paste feels too dry (should logically be of the same consistency as a whole rye paste).

suave's picture
suave

Proper hydration for white rye is arond 65%, perhaps even slightly less if it's intended to be a free-standing loaf.

Lörren's picture
Lörren

Okay. It might be a stupid question but: By "white Rye" do you mean sifted/high extraction Rye-flour?

 

And this flour (white Rye) should have about 65% the hydration of what an equal amount of whole-grain-flour has?

MisterTT's picture
MisterTT

never ever baked a white rye loaf.

dabrownman's picture
dabrownman

being used.  If i grind rye at home and sift out the bran to a 75% extraction i can go as high as 90% hydration for a free standing loaf and if tinned much higher.  If  use the sifted rye in the bins at Winco then about 72% hydration for a free standing loaf is the max. 

So the formula you use of flour, water, salt and SD - the water depends on the flour used.  I would use about 10-15% of the total flour and water weight as the rye sour levain amount and 1.75% salt.

Mini Oven's picture
Mini Oven

You want your hydration high, above 80%.  The lower hydrations are blended with wheat flours.  Search under 100% rye and you will have hits for recipes and/or methods to go about it.  Sifted rye is usually called white rye.  The more bran that is sifted out, the lighter the color.  Rye bran gives the great flavours, more protein and more fiber.  Use a happy rye sourdough starter for best results.  Use the sifted bran to feed your starter, not only does it soften the bran, the starter loves it!  :)  I bake predominantly rye bread.  

What exactly do you mean by "light and juicy rye bread?"

Lörren's picture
Lörren

Thank you for your advice.

 

I mean a moist bread. And with light I mean a bread I mean a bread that is easy to digest, unlike many wholegrain-bricks.