The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


ryeaskrye's picture

Reinhart's Bavarian Pumpernickel Question

December 1, 2008 - 11:12pm -- ryeaskrye

I recently bought Reinhart's WGB and have been reading and re-reading the Bavarian Pumpernickel recipe and my girlfriend keeps asking why I'm drooling. Silly me, I'm going to attempt something that might be beyond my abilities.

If anyone has made this, or if you can answer anyway, I have a question:

I found a slightly dented Pullman Loaf pan on discount. It is a 13"x4"x4" and says it is for a 1.5lb loaf. Reinhart's recipe is for 1482 grams or roughly 3.23 lbs., yet he talks about a single 4"x8.5" loaf pan.

karladiane's picture

Volkornbrot or Volkorn-brick?

October 29, 2008 - 4:12pm -- karladiane

A question on Volkornbrot for anyone who can provide some insight.

I've taken the "rye-bread" challenge, and have started attempting some rye loaves. I made "Vokornbrot" from Daniel Leader's "Local Breads", and although it is absolutely delicious, I'm not quite sure if I did it "right". I don't have any good frame of reference (it's been an awfully long time since I've visited Germany - too many years to admit).

ehanner's picture

4 Pound Onion Rye
4 Pound Onion Rye

The image doesn't give the scale of this loaf justice. This was the last batch I baked today and I wanted to make a statement. I mixed 8 Pounds of Sour Rye starting with 1000 grams of rye sour that had 5% WW included. I stayed with the rye percentage of my usual loaf. Staying with my theme of onion rye breads with various seed combinations, onion and garlic chips. I made 2 2lb loaves in bannetons and one 4Lb loaf free form. Managing the slack dough from counter to pan was a trick let me tell you. Once it's down on the parchment, that's it, you don't get a second chance to adjust it.

This might be a little dark for some people but I'm shooting for a crispy crunchy hearty loaf that's loaded with after taste. I haven't cut into it yet but it smells really good.

I also baked 2 loaves of SD with Onions today similarly topped with abundant seeds and what not. That was just my daily bread with the dough made up with onion water and a handful of re hydrated onions in the dough. My daughter who says she doesn't like onions is drooling over her 3rd piece. Here's a close up.
SD-Onion close
SD-Onion close

So it was a fun day of baking. That re hydrated onion trick I learned from Norm is a real winner!
Thanks Norm !


pmccool's picture


October 16, 2008 - 5:13am -- pmccool

The Kansas City Star has an article in their food section that features a different at-home cook every week.  This week's featured cook, who grew up in Bavaria, shares her recipe for zwiebelkuchen, an onion tart.  She uses frozen bread dough as the base, more for convenience sake than anything else, but notes that her family made it with rye bread dough.  So, in celebration of Oktoberfest and in recognition of all of the rye bread posts recently, here is a link to the article with the recipe:

mcs's picture

I thought this might be a nice idea for those of you looking for different ideas for your bread shaping.  I made these three breads into 12 ounce rolls.  It's a great size for freezing as it thaws relatively quickly, and also it's nice because you can eat the whole loaf before it gets stale since it's 'half sized'.  It'll also work well as a dinner loaf - just thaw, wrap in foil, then toss it in the oven during the last 10 minutes with whatever you're baking and you have a 'fresh baked' loaf to enjoy. From left to right, Multigrain, Eric's rye, Rustic White.  All three final proofed for 45 minutes and baked for 22 minutes at 410 (convection).  No bannetons were used, just free form loaves on parchment paper.
12 ounce rolls12 ounce rolls

Kuret's picture

This weekend I decided to make some Swedish style breads reminded of a conversation Ive had in an arlier thread about the ultimate book on baking ryes. So instead of rushing out to get the "holy grail" of rye books I decided to make some from a Swedish baking book that I own.

The rye bread Is actually one of the best ryes I have ever made although the method seemed strange to me. First of you make a sourdough preferment with an hydration of roughly 60-65% wich is really dry for a whole rye dough. This is left to ferment for at least 12 hours after wich the final dough is made with a small kicker of commercial yeast, the recipe calls for fresh yeast wich is availble all over Sweden so that is what I used. The dough then ferments 60 minutes and is punched down once during fermentation after wich it is shaped and left to ferment for 45-60 minutes more before going into the oven for 50 minutes. Really great bread, can´t stress that enough!

The barley flatbread was a big faliure, It was far too salty and that resulted in to slow fermentation and though salty crumb. I then re read the recipe and realised that there must be a mistake, the authour specifies 2.3% syrup and 3.3% salt (roughly) which I think is a mix up the salt seems much more resonable at that level. Will probably try them again some day as I love the taste of them with some hot bean stew.

EDIT: Ho hum! Here is a pic! The loaf on the right has been man handled a and that is the reason for the flour being a bit splotched over the top of the loaf but the other is as beautiful as a newborn baby, whitch it is in some regard...

gmask1's picture

I figured that I'd make myself a blog rather than posting back into the forums all the time. No point cluttering up a perfectly good forum with my one-track-minded baking experiences! 

Last weekend I took another shot at the 100% Sourdough Rye recipe kindly passed on to me by a good work colleague. My previous attempt had been a fair to middling success, and I was confident that this would turn out even better than the first. I was pleasantly surprised by how good the loaves turned out, given my total inexperience in making bread. 

Here's how they turned out: 


and the interior:


What I'm most happy about is that the resulting loaves - apart from tasting great - have my mind working to figure out ways to improve them. The scoring didn't take, so I'll need to think about different ways to work the scoring out. Plus the surface tension is probably not right, so I'll need to work on my folding.

Lastly - for my own benefit as much as anyone else's - this is the recipe I've been using successfully (all credit to OliverN from my work. I've made a couple of small annotations over time). Any suggestions or variations are absolutely appreciated!

Stage 1:

Mix together

4 x cups rye flour.

3 x cups luke warm water

2 x cups starter.

Leave for 16-24 hrs, until the mix has a domed top.


Stage 2

Mix into previous mixture

3 teaspoons sea salt

4 x cups rye flour.

Leave for 12 hours.


Split mixture into two bread pans and leave for a couple of hours (I never do that though). For rye flour you do not need to kneed it. I just flatten the mixture and roll into a log.

Bake in 180 preheated oven for an hour. 

ehanner's picture

I was happy with my first attempt at 40% Rye with Caraway, until I saw SteveB's. After looking at his post on his blog I tried his method modifications minus the covered steaming. I like the steam cover I just can't bake 2 loaves this size at the same time.

I also used only 8 grams of caraway and it was ground. I just wanted a hint of spice. The sour came through very nicely. I used my rye starter and let it age for 18 hours for maximum sour flavor.

Thanks Steve, I don't know how this could be any better.






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