The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rye bread

fleur-de-liz's picture

Baking rye breads under a cloche

January 10, 2008 - 9:11pm -- fleur-de-liz

I love the results of baking bread under a cloche, but have used the cloche mostly with white and whole wheat based breads. Has anyone baked rye breads 'en cloche' or any other type of enclosed top baker? Were the breads better than baking directly on a stone with steam?

I assume that a cloche would be as effective with rye breads as with wheat, but would love to hear about your direct experiences as I am envisioning a rye bread baking weekend coming up!

Thanks so much,


CountryBoy's picture

HarryGermany Rye Bread, Part II, This time for beginners

December 4, 2007 - 12:09pm -- CountryBoy

Let's experiment.  Let's just let novices repond to this thread.  So if you are 2 yrs. or under in experience I invite you to respond.  If you are more experienced, like 95% of the members here, feel free to move on to other threads and share your expertise elsewhere.

 Ramona, are you out there???  I did it again; I made another loaf and just took it out of the oven.  Looks fine to me.  This time I folded rather than left it as Harry suggested for the 2 hour wait time.  All came out fine.

CountryBoy's picture

Rising Problem with Harry Germany's Rye Bread

November 29, 2007 - 5:37pm -- CountryBoy

 I have made the following Rye Bread recipe and this is my third try.  However I have trouble with the rising of the dough when I put it in my loaf pan.  It rises but flows over the pan as if it does not have enough strength in the dough.

Now I know with rye that I am not dealing with gluten as much as starch.  And that I should keep the dough wet and sticky and not load it up with flour. 

I am following the ingredients exactly. I have a scale and am doing everything pretty precisely.  Why doesn't the dough rise up versus overflow the plan.

CountryBoy's picture

Rose L. Beranbaum Rye Bread

November 1, 2007 - 12:50pm -- CountryBoy

I have a problem and would like advice that anyone could provide.  My rye bread is waxy rather than light and chewy.  Do you know what I mean?  I have tried this recipe 4 times and I am not improving.  Could you advise?  Please note that she expressly suggests Bread flour for this recipe.

The following is the recipe I am following.  I quote it in full so you will know my process for this.

Basic Rye Bread-This Yields 3 Loaves…

dmsnyder's picture

Leader's Polish Cottage Rye

October 14, 2007 - 12:13pm -- dmsnyder

Yesterday, I baked the Polish Cottage Rye from Daniel Leader's "Local Breads." It is, as described, a very wet dough. Forming the boule was more like folding and pinching seams than my usual rotating and tucking procedure. In any case, the resulting bread was pretty. It was delicious 3 hours out of the oven - very moist and tender with distinct sweet and sour overtones. This morning, toasted with butter and apple butter, the rye flavor was more prominant.




browndog's picture

Old World Sour Rye

September 5, 2007 - 11:34am -- browndog

While everyone is still in rye mode, does anyone have a more-or-less authentic recipe for Polish sour rye? An internet search yielded little. This is in hopes of pleasing Margaret, who at 81 still cherishes the memory of the (Old World!) Polish sour rye her neighbor used to bring to church suppers.

zainaba22's picture

Ulrike (Küchenlatein) will host BBD #03, and she is asking everyone to make a sourdough-leavened bread, preferably rye.

it is my first time baked bread with starter and rye , my bread came out great!

My first starter

756 g rye starter.

2 cups cup dried dates.

2 Tablespoon Anise seeds.

4 cups  white flour.

1 2\3 cups whole wheat flour.

1 2\3 cups rye flour.

2 2\3 cups water.

1 teaspoon salt.

2 Tablespoon olive oil.

1)In the bowl of mixer, mix the flours, dates, Anise seeds, water, and starter until just combined, about one minute.

2)Allow the dough to rest for 30 minutes.

3)Add the salt and oil and continue mixing about 4 minutes.

4)Cover and let rise for 1-2 hour.

5)Divide dough into 2 pieces.

6)With lightly floured hands, shape each piece into a rough oval.

7)Cover loaves loosely with plastic wrap and let rise for 1 hour.

8)Bake at 400 for 30-40 minutes.


pjkobulnicky's picture

Dumpflmeier Rye

June 11, 2007 - 11:11am -- pjkobulnicky

This is a refreshed continuation of the long discussion we've had over the past 10 days or so about German Rye breads.


I was in Hamilton, Ont. last week and not only brought home some Dumpflmeier Klosterbrot (still the best tasting rye I know) but read as many labels as I could. Here is what I learned:


1. The amount of rye in the recipe is very small ... it is the third ingredient listed after white flour, and natural rye starter.


2. the loaves are enormous ... 10 lb. Significance???



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