I started baking bread again after a lapse of ... lets just say "decades" ... because I could not get good rye bread in my area. So, the first new bread book I bought was George Greenstein's "Secrets of a Jewish Baker." I do wish his formulas used weights rather than volumes of ingredients, but his rye breads are, indeed, "the real thing." In fact, they are better than any I have had from bakeries. (Yeah, I know. I'm in California.)
Rye Bread of Harry Germany
My thanks, as always, to Harry. Harry says this is going to be easy so since Country Boy loves easy; it sounds like a great recipe for me. However, I have 3 questions on the recipe that I have pasted below:
The 3 questions:
1-When Harry says: type 1150 rye flour => "medium" rye flour (though I use whole-meal rye successfully. Just make sure that it's milled fine) I am a bit confused. Should I sift the whole grain rye?
This is a top rye-wheat bread, easy to make (after a recipe of Elkecarola at www.chefkoch.de)
The trick with this fantastic bread is, that it has a sourdough (SD) made from wholemeal. So the SD is a soaker as well, which binds a lot of liquid and thus makes the bread juicy.
rye-wheat bread 2 loaves of ca 850 g each; hydration 73%
I'm a newbie from Germany. New to this forum and not very well doing with English.
With baking bread I am not new.
My favorite breads are wholemeal rye-wheat breads or rye breads made with sourdough. Sometimes just a little yeast added. Also rye-wheat breads with whole seeds and grains.
Real rustic breads.
And also wheat breads with a poolish made of a tiny bit of yeast.
I am not perfect with baking bread, and so I hope to learn a lot here.
There was a time when I thought sourdough was this intimidating, terrifying, impossible thing that required constant work and dedication.
Today I use almost zero commercial yeast. I've found that I can ignore my starter for a lot longer than I had thought. The night before I want to use it I give it a good feeding and in the morning it's ready to be fed again or used right away. I'll usually feed it again to get a nice sour tang.
Yesterday, I made the Polish Cottage Rye from Daniel Leader's "Local Breads." Today, I made the Silesian Dark Rye from the same book.
I'm trying to "eat for my blood type", which is O. I miss my rye or sourdough toast in the morning. I can't use ww or oats or milk products or vinegar. Anyone know of any bread recipes using other flours? I don't think I can make an all-rye loaf because it wouldn't rise, and the bread bible says spelt has a funny taste. The recipes for essene bread have beans, which are also not allowed except for adzuki beans. Thanks!
Hey, Y'all, I'm new to this great site, but I'm a veteran home baker and have made sourdough for many years. A friend and I decided to try the sourdough Rye from the Joy of Cooking. Has anybody made this very traditional (read old, my JoC is copywrited 1965) recipe?