Rye Heaven
Several weeks ago, I started a new rye sour - Lucy's way [http://www.thefreshloaf.com/node/43019/really-dark-old-school-sprouted-pumpernickel-–-memory-barbra]
This starter is so potent! Thanks DAB - it's the gift that keeps on giving. Since using it for the dark pumpernickels, I've been on a rye kick - trying out all different kinds of rye breads. 
My usual pumpernickel raisin with chia seeds (thanks Mini)
This one uses a double stout beer in place of water
Swedish Limpa Rye
This is the Horst Bandel black pumpernickel from "Bread"
Spiced Rye from Dan Lepard. Clearly I need to do a better job of mixing the rye roux into the other flours here - but the taste is something special!
This is my favorite Korn Rye with 'everything' topping.
Other rye breads on my short list: Mini's favorite 100% rye with chia and pine nuts; Apple Cider Sour Rye and Finnish Rye from Susan's wildyeast blog, and someday soon I want to tackle a Borodinsky rye.
So far it's been a summer of rye heaven!
Cheers and happy baking,
Cherie
Comments
Wow! They all look fantastic. Great job. You will want to be first in line to purchase Stan's book of Rye that should be coming out soon I hope. Not sure if you were one of the testers for the recipes, but if not, you are in for a treat when the book is published.
Try one of my favorite concoctions I think you will like: https://mookielovesbread.wordpress.com/2012/12/10/onion-sourdough-yeast-water-onion-rye-ale-bread/
Regards,
Ian
for your kind words. The onion and ale bread looks very good! It's going on the list - sautéed onions in the sourdough build, very interesting!
I wasn't one of the testers for Stan's book, but I drooled over all the postings and am definitely looking forward to getting my hands on a copy.
Cheers!
Cherie
and half of T Fresh Lofian crowd. The rye starter recipe is a Hamelman one of some repute. Since I don't have any of his books, I had to wait for another Fresh Loafian (greedybread) to publish here. Once Lucy saw it I knew she had to try it out since it was old school and the way it must have been done from long ago. Who knew it would make such a Killer Rye Sour Starter in just 4 days or so Now I make one nearly every time we make a rye bread.... even though I have rye sour in the fridge that is really sour too!
I love your raisin chia pumpernickel, i use prunes for it instead of raisins - one of the great bread of all time - your version has the best crumb - a true example of what it should look like. Mini ovens walnut version at 104% hydration is another one. I also like Westphalian rye that has a very unique scald that came to America from Lutz at ploetzblog.de and and published here. Well done all the way around and.
Happy rye baking
I looked at the Westphalian rye - that's one for the to-do list, very interesting. Thanks for suggesting it. I will try your idea of using the toaster oven for the low(ish) temp scald.
I'm gonna keep riding the rye wave all summer!
That's enough to give me a rye fetish! Very good looking bread! Congratulations!
Thanks for the compliment.
Cheers and happy baking -
Cherie
You've been bitten by the rye bug (yay!) big time!
... and very contagious! Lol!
Beautiful loaves!
Thanks for noticing Mini. I owe a lot of my improvement in handling these sticky doughs to you; I've studied many of your comments loaded with tips for this and that, and finally it's starting to come together for me.
I'm planning to try your 100% rye with chia and....pine nuts I guess - (since I can't get my hands on those gargantuan Chilean nuts). I'll let you know how it turns out.
Cheers!
Mini's 100% Rye with Walnuts at 104% Hydration too - my very favorite rye bread. Now it seems I stick walnuts in every rye bread:-)