The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rye

ph_kosel's picture
ph_kosel

ingredients:

600gm unbleached bread flour

150gm dark rye flour

2.25 (14gm) teaspoon salt

2.25 (8gm) teaspoon active dry yeast (SAF brand)

1.5 tablespoon each of brown sugar(19gm), dill seed(8gm), and dehydrated onion flakes(11gm)

500 gm very warm water (just cool enough to put a finger in and not whimper or yank it out)

NOTE: increased quantities by 50% and switched from dill weed to dill seed.

procedure:

Mixed dry flours,salt and yeast in kitchenaid mixer, added boiling water to sugar+dill+onion in separate bowl and let soak and cool, mixed on low until dough cleaned the sides of bowl, turned out on countertop, kneaded briefly, formed into ball, and plopped it into a floured(rye flour this time), linen-lined brotform bowl to rise and covered with tea towel.  Let it rise 3  hours.  Preheated oven with pizza stone to 450F.  Turned loaf out of brotform bowl onto parchment paper on inverted cookie sheet (in lieu of a peel). Slashed loaf, spritzed with water, and slid it onto the preheated pizza stone, parchment and all.  Covered with stainless bowl in lieu of playing "steam-the-oven".  Set timer for 15 minutes and removed the stainless bowl when it went off.  Set timer for 15 minutes again and checked browning when it went off.  Browned it a bit more and removed from oven.  Painted hot loaf top and bottom with cornstarch glaze (1.5 tablespoons cornstarch mixed in 1 cup cold water, nuked in microwave until it just boiled) and set on wire rack to cool.

Result:  Dough rose to fill the 10-inch brotform bowl.  Got some decent oven spring.  The glaze dried nice and shiny; using rye flour in the brotform and shaking out the excess prevented recurrance of the caked-white-flour problem.  I like the dill/onion flavor balance in this loaf better   The loaf is still not as tall/spherical as I wish, and this larger loaf lost a bit of crust when it stuck to my cover bowl, but it's great with corned beef.

Now let's see if I can upload some pictures.

^raw dough in brotform

risen dough in brotform^

slashed loaf on parchment^

raw loaf on pizza stone^

cover on pizza stone^

cover removed after 15 minutes^

loaf cooled and glazed^

time for corned beef^

 

Actually, I liked it with corned beef with or without mustard!  Had three sandwiches!

ph_kosel's picture
ph_kosel

ingredients:

400gm unbleached bread flour

100gm dark rye flour

1.5 teaspoon salt

1.5 teaspoon active dry yeast (SAF brand)

1 tablespoon each of brown sugar, dill weed, and dehydrated onion flakes

333 gm very warm water (just cool enough to put a finger in and not whimper or yank it out)

procedure:

Mixed dry ingredients in kitchenaid mixer, added the very warm water, mixed on low until dough cleaned the sides of bowl, turned out on countertop, kneaded briefly, formed into ball, and plopped it into a floured, linen-lined brotform bowl to rise covered with tea towel.  Worked on income tax return for 3 or 4  hours.  Preheated oven with pizza stone to 450F.  Turned loaf out of brotform bowl onto parchment paper on inverted cookie sheet (in lieu of a peel). Slashed loaf, spritzed with water, and slid it onto the preheated pizza stone, parchment and all.  Covered with stainless bowl in lieu of playing "steam-the-oven".  Set timer for 15 minutes and removed the stainless bowl when it went off.  Set timer for 10 minutes and checked browning when it went off.  Decided to brown 5 more minutes and set timer again.  Whipped up cornstarch glaze (1.5 tablespoons cornstarch mixed in ~1/4 cup cold water, added hot water fill coffeecup, nuked in microwave until it just boiled).  Pulled loaf out of oven at about the 30-minute mark and glazed the top of the hot loaf with the thickened cornstarch soup using a basting brush.

Result:  Got some decent oven spring using the bowl-on-a-pizza-stone trick (at least it didn't shrink!).  The glaze dried nice and shiny on top but the bottom is caked with un-appetizing white flour from the brotform.  Bottom crust seems thicker than top, presumably from direct contact with preheated pizza stone.  I think I need a smaller brotform bowl to try to get a taller, more spherical loaf (any excuse to buy more toys). This loaf is pretty (on top, at least), a bit dense, and tastes pretty good although the onion dominates and masks the nuttiness of the rye.

I took pictures and will try to post them later.  Never played with this blogging interface before.

louie brown's picture
louie brown

It seems as if there is no end to the riches of this website. I'm learning things about German breads that will keep me busy for years. Who knew?

Still looking to use up the buckwheat flour I've had around for a while, Karin's loaf looked and sounded awfully good. I made a couple of changes to suit my taste and method, but this is Karin's bread and it is one of the tastiest I've ever baked. The buckwheat and rye, balanced with a little sweetness and spice, is just unbeatable. Recipients gobbled it up right in front of me, not even waiting to take it home.

I eliminated the yeast, only because I am stubborn. To compensate, I increased fermentation and proofing times a little. I used dark rye flour because that's what I had. I used barley malt syrup instead of honey because I'm not crazy for honey in my bread. I cut the anise down to a smidgen, added some ground fennel along with the cardamom. This spice mixture stays nicely in the background, where it is a real contributor without being distinguishable on its own.

I baked it as one loaf about a kilo pre baked weight, with every kind of steam I could think of. It took 35 minutes to finish after 15 minutes of steam.

Not just a keeper, but one to work into the more regular rotation. Thanks, Karin, for the beautiful example, the inspiration, and the lesson.

 

milkitten's picture
milkitten


I can't wait to put this bread on my blog! It's the best high percentage rye bread I've made and eaten so far. I’ve been making many rye breads recently, trying to figure out how to deal with high percentage rye dough and the optimum way to make good rye bread that is flavorful, tender, moisture and airy with many tiny holes, but not gummy and sticky. “Local Bread” written by Daniel Leader introduces different methods that used by people from different areas and it truly gave me a good guide on making rye bread though I haven’t tried the recipes from the book yet. Anyways, the recipe, 3 stage 70% rye bread, is from Hamelman's "Bread: A Baker’s Book of Techniques and Recipes". Since I was satisfied with his “flaxseed rye”, I was eager to try this 70% rye bread. The technic used in here to get mild flavor sour rye is to use warm water, make fast fermentation in order to promote production of lactic acid. I did some modifications on the time for fermentation and proofing since the weather here are cold these days and adding lots of soaked dried fruits, pecan and spice to make the bread luxury~



 

Honestly, I had been worried during the whole time I made the bread because the dough seemed to be a little too stiff comparing to the dough I used to dealing with. And the short fermentation made me nervous that I might get a “rye brick”. ~’’~

The result was beyond my expectation! It has crispy crust even after 12 hours rest after baking which has never happened when I made rye bread. (They were usually got soft next day.) Moreover, it has great texture and is so moisture and tender that you won’t want to re-warm your bread even in such a cold day. I can taste mild sourness as well as a hint of sweetness with every bite, feel like I'm close to the nature. :D

Ingredients for fruits and nuts:
- 50 g pecan
- 50 g dried berries
- 30 g dried apricot
- 30 g dried fig
- 1 tsp neugewürz
- rum

Add 1 tsp. neugewürz in the rum and let all the dried fruit be soaked in rum for 24 hours.

+ Since I add lots of things in the dough, I made some modifications on the steps for mixing and kneading. When final dough were done, I allowed the dough rest for 10 min., then used the spatula mixing the fruits and nuts into the dough via S&F until all the ingredients were incorporated. I let the dough rest for 15 min., then do another S&F to make the dough into a smooth ball, and then rest for another 15 min.
+ I baked the loaf in the bakeware with lid for 20~30 min. and without lid for 10~20 min., then turn off the oven leaving the loaf in the oven for another 10 min. with the door ajar. (250C for first 10 min. and 220C for the rest of the time)
+ I scored it before proofing.



jennyloh's picture
jennyloh

I finally tried this recipe and I certainly was happy with the result. Thanks to Eric for the recipe.  It one of those that are on my repeat list certainly.  

 

 

www.foodforthoughts.jlohcook.com

 

 

RosaryMan's picture

2 Year Old Rye Flour

February 2, 2011 - 10:00am -- RosaryMan
Forums: 

Hello,

I just found the site.  I haven't done much looking around, yet, but it looks like it'll be a good one.  I was wondering how long can rye flour be stored in the refrigerator freezer.  The expiration date on the bag is Feb. 10, 2009.  The bag is unopened and has been in the freezer the whole time.  The brand is Hodgson Mill.  Thank you.

Michael.....

 

cranbo's picture
cranbo

I make a 60% rye bread, and I use a buttermilk & rye soaker. Hydration is around 65%; remainder of flour is generic bread flour. I knead in a Kitchenaid for about 7-10 minutes total. I also stretch and fold 2-4 times, depending on how lazy I am. 

The unbaked dough of the last 2 I've made starts to "rip" after I start to fold it. I doubt I could windowpane it. Is that typical? I know rye is low-gluten, but could I be overkneading it? Seems unlikely, but I'm looking forward to feedback.

Thanks!

varda's picture
varda

In trying to digest all the helpful advice I received from this list on managing fermenting, shaping, scoring, proper sourdough culture and so forth, I found myself in areas of Hamelman where I had never wandered before.   I looked with some amazement at the instructions for Three stage 90% Sourdough Rye.  This uses the Detmolder method of rye bread production.   What struck me as altogether improbable, is that you start with a teaspoon - yes that is .1 oz, or less than 3 grams - of ripe starter and build it up to a pound and a half (672g) over the course of around 24 hours, in three stages with each stage oriented to developing a different characteristic of the starter.   I admit, I wondered if this would work for a mortal baker such as myself, but I happened to have the necessary ingredients around (more or less) so I set off to see if an actual bread could be produced.   The instructions in Hamelman (page 201 in my version of Bread) are quite clear.   I followed his three stages carefully - and starting with a teaspoon of starter, produced a very pitted and expanded rye starter by the time it was ready to bake.   The final dough calls for medium rye, which I didn't have so I used 60% white rye, and 40% whole rye.   The instructions call for a bulk ferment time of 20 minutes, and final proof of around an hour.   I had to call off the latter after 40 minutes because it had almost tripled in size  was getting too big for my stone.   The instructions called for scoring with a dough docker, which I don't have, so instead I stippled with a skewer.   The dough also seemed to stipple itself, so it was very holey by the time it was ready to go into the oven.   Finally the house filled with an almost overwhelming scent of toasted rye.   And an improbable loaf is now resting on my counter soon to be wrapped up in linen and cut and tasted tomorrow. 

The stippling:

and profile:

and finally the crumb:

It's hard to assess this, since I've never actually eaten this type of bread before, and I don't know either what it's supposed to look like or what it should taste like.   But just as a lay opinion on the matter, and after only a couple of bites, I would say yum!  

Nickisafoodie's picture
Nickisafoodie

Sourdough Rye with Seeds – cast iron bake

First, thanks to Eric Hanner for this post providing inspiration to explore covered cast iron cooking recently:  http://www.thefreshloaf.com/node/21006/my-combo-cooker-experiment.  This is my second bake with cast iron and I like the results!  Flavor and texture were awesome!

I already owned a 5 qt Wagner Dutch oven with a glass lid that has been in the family as long as I can remember.  The diameter is the same as the 3 qt. Lodge combi cooker - the higher capacity of the Wagner being due to taller height.  So I had vessels that would allow two similar sized loaves to be baked at once- albeit with one having glass and one having cast iron cover.  Both loaves came out identical

 

 

Sourdough Rye Recipe for two loaves (2,066gr or 2.3 lbs prior to baking)

Overall Formula:

60% bread flour (697gr)

25% fresh ground whole wheat (293gr)

10% fresh ground whole rye (114gr)

5% Oat bran (I tend to add to all of my breads for health reasons - 58gr)

23 grams sea salt

20 gr molasses (approx 2 tbs)

10 gr malted wheat powder (approx 2 tbs) – sprouted, dried and ground into flour (malted barley would substitute)

40 gr mixed seeds: Flax, charnushka/black caraway, sesame, poppy seeds (approx 4 tbs)

72% hydration ratio: 834gr water including starter build up.

 

Build Stages:

1.      Stage 1 - build rye starter (100% hydration) to 228 grams (11% of recipe).  This uses all of the rye flour.

2.      Stage 2 – add 293gr of whole wheat, 58gr oat bran, 38 gr white bread flour, all of the seeds, 389gr water.  This approximates 39% of the total formula.  When combined with Stage 1 equates to 50% of the total recipe.  Let proof 8 hours at 78° (oven off light on gets works well).

3.      6pm: incorporate remaining ingredients other than salt.  40 minute autolyse.

4.      Add salt, mix 6 minutes on low speed.

5.      Stretch and fold 3 times at 45 minute intervals.  Keep at 78° between folds.

6.      10:00 pm: Preshape loaves, rest 25 minutes, shape into final loaf and place in floured banneton (actually: $1.50 colander from the dollar store lined with a microfiber dinner napkin and lightly dusted with flour- micro fiber wicks away moisture and releases fine with modest dusting)

7.      Place in plastic bag, leave overnight in refrigerator.

8.      Preheat oven 1 hour at 500° - include Dutch ovens and lids

9.      Plop dough into hot vessels, spray with water, score, and cover.  In they go.

10.  Reduce heat to 450° after 5 minutes

11.  Remove cover after 30 minutes

12.  Baked another 5 or so minutes until internal temp is 195°.  Shut oven until internal bread temp was 202°. 

Note: While the loaves came out nice, the crust is not rock hard as Eric was striving for and as was pointed out in his post/link above.   While my crusts were not rock hard after a 30 minute cover, I am still happy with the outcome.  

Perhaps next time I will leave the temp higher and in the oven longer to see what impact that has on the crust. And not spray dough after putting into Dutch ovens?  Or perhaps shut the oven sooner and leave until 210° or so internal?  Any suggestions on that elusive crust would be appreciated!

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