Cracked rye, cracked wheat cracked flax, sunflower seeds, barley malt syrup and a dark beer. You can pick what nuts to use but walnuts are my favorite for this bread. These is some AP flour in this bread since it is not traditionally a whole grain bread. This is one of my favorite breads!
lots of good discussions in past threads about the rye flour naming maze...also on Rugbrod
the flour you are looking at looks great...depending on how much fine matter is in it (and what you are after), you could use more/less of that combined with a whole rye flour (not dark rye, unless it is from Central Milling, who makes "whole dark rye"which is good stuff, but again...naming nightmare). You may be able to just use the stuff you linked to.
I use about 25% cracked rye...cracked in my home mill, which produces a bit of flour in the process. The rest is whole rye flour (fairly fine). Others use a lot more whole/cracked berries (whole berries will need to be boiled for a while). In the ample time I've spent researching Rugbrod, formulas I've found are all over the place, so I wouldn't feel too constrained about what is OK. Along those lines, many use molasses instead of malt syrup (but I like the malt better, personally). I'd lean toward light molasses, but have used black strap with no ill effects.
I'd be well pleased if my loaf turned out anything like yours.
It is confusing so what i'll do for the first time is use the wholgrain rye flour I have for when the recipe calls for it and this new flour for the coarse rye. Whether it'll need to be adjusted or not i'll need a first bake to judge it by.
The reason why I wish to use molasses is because I have some already and don't like to buy new things until I've used up ingredients that have been sitting in the cupboard for a while. I also like the taste of molasses (but never tried the light stuff yet).
Oh now you've thrown in another one - dark rye. I have whole rye. What's the difference? What can be darker than whole rye?
So to be sure I will be using whole rye and cracked rye and we'll see what we get.
was one of the very best posts ever made on TFL but if you search for breaducation you can find the post but the pictures are gone for some reason. Of you have Chads book you can get the recipe there here was Lucy's take on on it and still one of our most favorte breads
Rye chops and really coarse cracked rye should get a hot soak
I use a cold overnight soaker for my seeds and cracked rye...no crunchy bits at all, unless the odd rye berry sits on the crust and gets cooked hard in the bake
Cracked rye, cracked wheat cracked flax, sunflower seeds, barley malt syrup and a dark beer. You can pick what nuts to use but walnuts are my favorite for this bread. These is some AP flour in this bread since it is not traditionally a whole grain bread. This is one of my favorite breads!
Happy baking
and this certainly looks delicious. Lots of seeded goodness and wholesome grain.
Gotta be very tasty.
I ordered the flour and providing it comes soon it'll be this weekends bake.
Thanks Dabrownman.
lots of good discussions in past threads about the rye flour naming maze...also on Rugbrod
the flour you are looking at looks great...depending on how much fine matter is in it (and what you are after), you could use more/less of that combined with a whole rye flour (not dark rye, unless it is from Central Milling, who makes "whole dark rye"which is good stuff, but again...naming nightmare). You may be able to just use the stuff you linked to.
I use about 25% cracked rye...cracked in my home mill, which produces a bit of flour in the process. The rest is whole rye flour (fairly fine). Others use a lot more whole/cracked berries (whole berries will need to be boiled for a while). In the ample time I've spent researching Rugbrod, formulas I've found are all over the place, so I wouldn't feel too constrained about what is OK. Along those lines, many use molasses instead of malt syrup (but I like the malt better, personally). I'd lean toward light molasses, but have used black strap with no ill effects.
Have fun!
I'd be well pleased if my loaf turned out anything like yours.
It is confusing so what i'll do for the first time is use the wholgrain rye flour I have for when the recipe calls for it and this new flour for the coarse rye. Whether it'll need to be adjusted or not i'll need a first bake to judge it by.
The reason why I wish to use molasses is because I have some already and don't like to buy new things until I've used up ingredients that have been sitting in the cupboard for a while. I also like the taste of molasses (but never tried the light stuff yet).
Oh now you've thrown in another one - dark rye. I have whole rye. What's the difference? What can be darker than whole rye?
So to be sure I will be using whole rye and cracked rye and we'll see what we get.
Loving that bread bikeproof.
Thank you.
one of many resources out there
http://theryebaker.com/rye-flour/
Different types of flours is a whole subject on its own.
As good as Breaducation's take on Chad's Rugbrot for sure!
Definitely one of my favorites as well...
was one of the very best posts ever made on TFL but if you search for breaducation you can find the post but the pictures are gone for some reason. Of you have Chads book you can get the recipe there here was Lucy's take on on it and still one of our most favorte breads
http://www.thefreshloaf.com/node/29866/chacon-catastrophes-moka-ian%E2%80%99s-mocha-disaster-chacone
That is a bread I'd love. Brimming with nuts and seeds.
Lovely as always Dabrownman and certainly will be an inspiration for my first bake and will aim to do this recipe soon enough.
http://nordicfoodliving.com/danish-rye-bread-rugbrod/
Make this bread? What's the texture like?
I do like the look of Danish breads.
This would go with a nice cheese.
Again, if you use whole rye berries, they need a decent amount of boiling...see:
http://www.thefreshloaf.com/node/30582/serendipitous-danish-inspired-rye
Rye chops and really coarse cracked rye should get a hot soak
I use a cold overnight soaker for my seeds and cracked rye...no crunchy bits at all, unless the odd rye berry sits on the crust and gets cooked hard in the bake