The Fresh Loaf

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request for a "RYE" recipe / formula

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JOHN01473's picture
JOHN01473

request for a "RYE" recipe / formula

Dear all,

i have acquired some superb beef that has been brined and now i am missing a RYE loaf to make sandwiches with, so this is a plea for a recipe to make a rye loaf that is suitable to have with my corned beef and mustard. a recipe using either sourdough starter or yeast would be good.

i know you will not let me down.

john the baking bear.

P.S. seasons greetings to all.

mrfrost's picture
mrfrost

Try Eric's Favorite Rye in honor of a popular member here who passed away a short time ago. The recipe was pretty popular too.

Baking Eric's Favorite Rye

If you don't have "first clear" flour(who does?), don't worry. Just use bread flour. I'm sure that's what most probably do. If you read through the thread, you'll read that Eric frequently just used bread flour.

 

JOHN01473's picture
JOHN01473

i must admit that this is one that did cross my mind.

i do like the light colour to the finished loaf.

i think the caraway seeds are a must, as is the onion water - i have some of each in the store cupboard.

soaking the dried onions will be easy enough.

mkelly27's picture
mkelly27

I am sorry and quite remorseful that I did not hear of this.

JOHN01473's picture
JOHN01473

from your previous post i made the dark Russian-deli-rye and it was delicious. 

i also made the the rye-walnut loaf - that was magnificent.

i must admit that all four are great recipes, but i think i think i need something a little planer.

Eric's Rye looks like the one.

 

mrfrost's picture
mrfrost

If you prefer a soft, fluffy, sandwich type loaf, try Txfarmer's soft, fluffy rye.

http://www.thefreshloaf.com/node/24906/30-rye-sourdough-sandwich-loaf-yes-even-rye-breads-can-be-fluffy-and-soft

I made a commercial yeast, buttermilk version. It was excellent.

JOHN01473's picture
JOHN01473

i think by the time i got to this recipe i had settled on your suggestion to go for using Eric's Favorite Rye.

it would be a fitting tribute to match the wonderful beef to this great loaf.

so my mind is made up - i will let you know how it goes.

thanks again

mkelly27's picture
mkelly27

I am one of those that use a hybrid (AKA /epoxy) method, I scald my rye with hot water and let sit before I introduce it into the flour.