April 13, 2008 - 2:26pm
Dutch Regale's Korn Bread
I've just set up the overnight components for this bread.
Anyone made it? Comments? Advice?
Now I'm reading that they say it will be gummy until it's aged. Mixing half an hour seems a little odd compared to other rye techniques I'm used to. Also, I'm wondering if the starter is not acidic enough with their instructions to help protect against gumminess.
Just wondering if there's any alterations I should make to ensure success, or if anyone's made this bread, how it turned out.
Also, how fine would you say "cracked rye" should be? They have you mixing in 260 g on baking day, and it'll only soak about 1-1/2 to 2 hours in the dough in total.
Would love to hear from anyone who's made this bread!!
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Erick, thanks so much for your expert reply! Wonderful to get a reply from a pro who's actually worked with this recipe.
Mine turned out just like the photo. I got a good rise too! It's so delicious this morning with too much butter on it! I used my whole rye kernels I cracked myself, so the rye "flour" was really fresh.
However, I didn't get your reply until now, so I didn't knead 30 minutes or anywhere near. I think the gluten in the white starter they have you use might have helped. I kneaded quite a short time and it turned out fine, but I will try it again and do what you said with the rye starter, and experiment with those long kneading times. I was also thinking I wanted to experiment with spelt berries and wheat, so it's good to hear of your success with that.
I'm on a bit of a quest for volkornbrot type breads. Any other suggestions or recipes to try would also be appreciated.
I recently made the Vollkornbrot in Andrew Whitley's "Bread Matters", which turned out fantastic (I just blogged about it last night on my blog). Whitley's bread is not kneaded at all and contains only a small amount of rye flour (half as much as rye chops; all the flour is used in the sourdough). Thom Leonard has an interesting recipe in his book, too (but I haven't tried his recipe, yet).
However, I am still searching for more. I really want a good book on North European breads (in any language, but English is preferable). If anyone can point me to one, let me know! Of course, good recipes are also welcome.
Here's a picture of the crumb of Whitley's Vollkornbrot:
My bread blog: http://foldingpain.blogspot.com
Great looking "bread"! Can you post the recipe and procedure? I couldn't pick it out from your blog. Thanks.
Thanks for the compliment. Why did you write bread in quote marks?
As for the recipe, I wrote the entry last night, and did not include the recipe. I'll edit the entry tonight to add the recipe.
Boaz
My bread blog: http://foldingpain.blogspot.com
Absolutely nothing derogatory but I had never seen anything called bread look that delicious and tempting. Maybe someone could come up with a better description than bread but not plain old bread. How about "Wheat Crunch"?
You can find it here.
Good luck! Let me know your thoughts.
My bread blog: http://foldingpain.blogspot.com
bshuval,
Have you tried the long mixing profile mentioned by Erick above? It seems to be a similar formula and apparently there is some change that occurs after extended mixing.
Your bread looks very nice. A friend sent me a couple packages from Austria of this type and it was heavenly. I'm anxious to give this a try. Thanks for the inspiration.
Eric
But I will try; I'm intrigued!
Boaz
My bread blog: http://foldingpain.blogspot.com
Have read the discussion with interest! Where do I find the recipe for Dutch Regale's Korn bread?
apprentice, it's in Maggie Glezer's Artisan Baking Across America