The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Nominingi's picture

What to do when one has has accidentally left out an ingredient

I've yet (touch wood) to leave out the salt by mistake so I can't have been baking long enough! I recently discovered I'd omitted the barley syrup from my Danish rye bread dough just as it was going into the oven. Would the dough have survived me scooping it out of the pans, mixing in the syrup and letting it proof again? I did not think so but now I wonder..

Nominingi's picture

Rye berries vs cracked rye

Can one substitute whole berries for cracked rye? I cannot find CR in my community and cracking it in my Vitamix is a hit-and-miss affair.

PetraR's picture

Quest for the perfect sour...

... and I found it * my family and I love this taste * and I get it with every  bake.


50% hydration starter , feed it, put it in the fridge , leave it in the fridge for 3 days, take it out, take what you need for the bake, feed the rest up and put it back in the fridge.


200g 50% hydration starter

500g wheat flour

200g wholemeal flour

450g warm water

  13g salt

   2 tbsp Olive Oil

mix well, tip out on worksurface, knead until smooth and elastic OR if dough pushed in with finger it should slowly spring back.

put in a bowl, cover bowl, leave to stand at room temperature for 2 hours, put it in the fridge for 12 hours * if a bit more sour leave it in the fridge for 18 hours * shape straight from the fridge, add to banneton, leave to proof for 2.5 hours, tip out on parchment paper, score, put in preheated dutch oven, bake for 30min. lid on at 250C and for 20 more min. with th lid of at 200C.


I just had to cut a slice after 30 min. cooling with LOTS of unsalted butter and it is sooooooooo bloody yummy.

I baked 2 loaves at once today as I have a big enough oven to place 2 dutch ovens side by side.

Just went downstairs and most of one of the loafs is gone. rofl, not much butter left either. pffff


greedybread's picture

Danish Rugbrod / Danish Rye bread with Pumpkin seeds


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I can not believe this bread!!

It is so good!

Just like the gorgeous dark rye grain breads you can buy at markets:)

So greedily wrapped with this one.

You are soooooooo Going to love it!

The first one was a fail fail fail!!

Well, it SHOWED promise, it was uncooked but I could see how good it would be .


Remember this one is another soaker overnight but worth it and this bread will keep up to a week…Plus an overnight sour mix.

But you will have eaten it way way by that time.

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Do first in the morning :Sour mix:

50g of rye flour.

pinch od salt.

pinch of yeast.

50 g of bread flour.

50g of yoghurt.

Warm water to mix to a paste.

Mix flours , salt and yeast together, add in enough warm water for a runny smooth paste.

Add in yoghurt and cover, leaving to brew for 8-12 hours.

When you make the soaked grains below, add 25 g of rye and 25 g of wheat flour and more warm water to your bubbly sour brew.

Mix to a smooth paste and cover, allowing to stand overnight with the grains.

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Do in the afternoon :Grains to soak overnight.

1 & 1/2 cups of mixed sunflower seeds, rye flakes, kibbled rye, wheat flakes .

You could use a mix of grains you like but make sure it has the rye grains in it for that flavour.


Place salt & grains in a bowl.

Cover with enough hot water to cover grains and then cover with wrap and leave overnight.

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Dough for Bread:

1 & 1/2 cups of bread flour.

1 cup of rye flour.

15g of treacle.

20g of Olive oil.

20g of dutch cocoa or a rich dark cocoa (not a sweet milk chocolate cocoa).

Sour mix from above.

Soaked grains from above.

150g warm water (mix treacle into this).

2 grated carrots.

1 tsp yeast.

Pumpkin seeds (or sesame seeds) for top of bread.

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Grease a bread tin well.

Put all dough ingredients into a bowl and combine well.

Mix on slow speed for about 10 minutes.

This is not a dry bready dough that you can really play with.

Its sort of like a large heavy cake mix, almost batter like.

Spoon into bread tin and then sprinkle seeds on top.

Leave for 2 -3 hours to rise.

It will not rise a lot, this is a rye bread.

30 minutes before it is ready, heat the oven to 250 C.

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If you can steam in your oven, that would be good.

If not, ten minutes before placing bread in the oven, place a small tray at the bottom of your oven.

You need ice cubes to toss in here as soon as you place the bread in the oven.

Put bread in the oven, toss in the cubes and shut the oven.

Turn it down to 180 C and leave to bake for 60-75 minutes, depending on your oven.

Remove from oven and leave to cool for a while then turn out on a wire rack.


Else the texture will be googy and unset.

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I am telling you, when you slice it and see how fabulous and moist it is., you will just love it!

It is moist like proper pumpernickel.

Just gorgeous.


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thaliablogs's picture

Freezing forkish pizza dough

Just made some pizza dough (overnight levain) and we won't eat it all today . Best to freeze as balls, freeze as flattened, ready to bake pizza shapes, or bake and freeze? 

Abelbreadgallery's picture

Chocolatissimo bread

90% bread flour, 10% organic stoneground wheat flour t-80, 60% water, 40% liquid sourdough, 5% cocoa powder, 9% honey, 2% salt, 0,5% fresh yeast, 20% chocolate drops, and vanilla aroma.  About 2h and 30 min of bulk fermentation, stretching and folding three or four times. Shape and poof overnight. Bake at 240C.

theresasc's picture

Does the type of starter really matter?

I have a lively little rye starter and I have found a couple of breads that I would like to try to bake that call for a white starter.  Other than a different flavor imparted to the bread, will using a rye starter instead of a white impact the bread?

Nominingi's picture

Danish Rye Bread Formula please

Good morning dear TFLer

I want to bake a danish rugbrod and have not been able to find a formula I'm confident enough to try. There's a good video on youtube posted by someone who produces the bread I want to bake, but he bakes it in an intuitive way.


Thank you

GWRoss's picture

100% Sourdough German-Style Many Grain Bread

I think this is my first post on TFL. I registered way back in July of 2011. I used to be active on before Lehman's "rescued" it.

The other day, when I was making a batch of German-Style Many Grain Bread (from Peter Reinhart's "Whole Grain Breads") I did a search online to see if anyone had any comments on the recipe. A couple of the search results were on this site.

On my first try, I closely followed the recipe. Usually, when I have made breads from WGB, I have used the honey option. This time, I used brown sugar, and the result was that the dough was too dry, but I didn't notice it until the very end of the kneading (in my Hobart N50.) I kneaded in more water, but it was either still not enough, or I had over-kneaded the dough, and I was not happy with the final result.

On my second try, I increased the amount of flaxseed (matching the weight of the other seeds) and omitted the yeast, allowing my sourdough to do the heavy lifting. (And of course, I paid more attention to the hydration as I began kneading the dough.)

I was so pleased with the result that I just had to brag. I don't usually roll my loaves in seeds, but this time I did, and it really shows the way the loaf bloomed in the oven.