Hanne Risgaard's Danish Spelt Rye
It’s been a summer of so much sun here in the Pacific Northwest – have tried to capture the season with some pictures – flowers, light and beautiful sunshine.
the center of this flower seemed like the sun's rays...
I’ve been enjoying reading Hanne Risgaard’s book, Home Baked. Ms. Risgaard’s breads and baking are as lovely to look at her writing is to read; the story of Skærtoft Mølle and Mr. Hamelman’s beautiful foreword adding to this beautiful book of breads.
The photos of the Danish summer landscapes are evocative and so pretty, the gorgeous light-filled images capturing the beauty of the grain, the fields and landscapes, and the flowers…
There are so many lighter foods to enjoy in summertime, but the temperatures in the kitchen here have been in the low 80’s, with some humidity too – rye time! Looking at this book again, I really wanted to bake some of Hanne’s Danish bread …this is her Spelt Rye Bread.
The Spelt Rye, in Ms. Risgaard’s method, is raised with old dough. The first time I made this bread, I re-worked the formula to use a liquid rye levain (trying to keep the total amounts of each ingredient in line with the original formula) - and made extra dough, so I’d have ‘old dough’ for a second bake.
First bake with liquid rye levain Second bake with old dough
400F oven reducing to 355F 500F oven reducing to 355F
Here are the ingredients, and quantities used:
(Reprinted from Home Baked, copyright 2012 by Hanne Risgaard, used with permission from Chelsea Green Publishing (www.chelseagreen.com))
First bake with rye levain (1750g dough for 9x4x4 pan, 400g dough reserved as old dough for next bake):
The 400g of old dough was based on the recipe in Hanne’s book, which makes a larger bread.
Here’s the formula re-sized (1750g dough for 9x4x4 pan + 339g old dough):
Second bake with old dough:
Crumb, from first bake:
With the second bake, I was delighted with the oven spring –
not sure if it was due to the hotter start in the oven, or a really happy dough using old dough!
(no crumb shot for this one, this loaf was a gift)
The flavor was really robust and very complex in the version using old dough, but the first version using liquid rye levain tasted pretty good, too :^) Both were very hearty, and delicious with the seeds.
Have baked Ms. Risgaard’s Pumpkinseed Buttermilk Rye a couple of times, too. Another wonderful formula, the buttermilk adding richness; and love how the top crackles so attractively during baking.
One more sunny picture, this time of grain ripening in a local field –
a promise of a good harvest and more good bread to come!
Happy baking, and happy summer, everyone!
Submitted to YeastSpotting