The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole grain

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wassisname

 

If ever there was a time to make a hearty rye...

When mom returns from a trip to Germany with an assortment of Brotgewuerz and mustard recipes (gotta love a mom who knows), I think that's a sign that I need to get back to some rye bread.  She whipped up a few test batches of mustard, all mouthwatering, some sinus clearing, so I baked up some crusty rye.

It's about 60/40 whole wheat / whole rye using Peter Reinhart's method from WGB.  I fed my WW starter with rye and let it ferment for 12 hrs at room temp.  Worried that the starter may have spent too much of itself overnight I added a little instant yeast to the final dough, though originally I had intended to leave it out and go full sour. 

Things got a little wetter than they should have.  Not only was I a little out of practice on this recipe, but I switched WW flours as well.  "Sticky mess" would be one way to describe it.  But I persevered and went with it.  Every step was a near disaster but eventually I got the two loaves in the oven more or less intact.  The one that didn't try to ooze off the edge of the stone made it into the picture.

They went flat and wide, of course, but otherwise came out about as well as I could have hoped.  Crusty, airy, chewy, yummy.

 

Unfortunately, I ran out of mom's homemade pickles last week, drat!  So these will have to do.

-Marcus

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