The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Breadie

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BreakingBread's picture
BreakingBread

New Breadie

Hi everyone,

I just got, " The New Artisan Bread in Five Minutes a Day." My parents got that for me. My sister got me a 10lb bag of AP King Arthur Unbleached.

I am a thirty year old father of four kids. My wife isn't much of a bread eater, but I love bread. I made an Olive Loaf, free form, and regular (master recipe) free form, and one loaf pan with the Master Recipe yesterday. 

I enjoyed the Olive and the one from the Loaf Pan the most. The author mentions that he rarely makes a white loaf without at least a little bit of rye. 

I haven't seen rye in a 5 lb bag and online I see it in 1.5lb, 2lb, 25lb and 50lb.

What kind of rye should I be looking for and what brands?

I also want to make one of those dark loaves with molasses and coffee. So, I would prefer a rye that would work with both. Thank you. Merry Christmas.

Flourvonsponge's picture
Flourvonsponge

Hi. I don't know the answer to any of your questions but thought I'd pop in and say hello :)

MisterTT's picture
MisterTT

and you'll be set. Don't buy dark rye flour, it frankly has little value and you're better not using it at all (unless it's the case when some companies mislabel whole rye as dark rye). Light rye flour also has little use on its own, because it has less of rye-y flavor.

I'm not based in the US, so the knowledge I've got is not firsthand, but what I've gathered in this forum. In Europe, you'd just check the ash content of the flour and that would be that. You would want 1600-1800 rye or something in that range. Usually in my country it's only 1800 that's available in supermarkets.