The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My First Attempt : Mild Rye Sandwitch loaf

Mebake's picture

My First Attempt : Mild Rye Sandwitch loaf

Mild Rey bread Attempt

 Being a new member in this cool informative site, i would like to share my newest attempt to bake a Mild Rye loaf (50% AP). Pictures attached will do the talking. However, the crumb was gilatinous and rubbery, beacuse the dough was very hydrated. The end result, had a bland taste rubbery crumb, though airy and somewhat spongy. I'll reduce hydration next time.

I don't have any vital gluten, so i kneaded the dough in running water to get rid of some starch.

Iam learning as i go..

ehanner's picture


Your 50% Rye looks pretty good to me. Can you tell us where you found the covered bread pans? Interesting idea.

You say you kneaded the dough under running water to remove starch? I suggest you try skipping that and just knead normally. Also I wouldn't think you would need vital gluten if your AP is strong. I usually use a bread flour or a white flour with at least 12% protein for this mix and it rises fine.


xaipete's picture

I love ryes esp. baked in pans. Did you score after the bread was proofed? If so you might want to consider doing it next time as soon as you put the dough in the pans. I read somewhere (Leader, DiMuzio, Suas, ?) that ryes with a lot of rye flour in them have the tendency to deflate when scored so that why you do it as soon as you pan them.

They really look tasty. Give them another try with the suggestions Eric has left and I bet them come out more to your liking.


dghdctr's picture

Try finding King Arthur's "Bread Flour", which is milled from very strong spring wheat.  I don't use it for many white hearth-style breads, but in a dough that's heavy with rye or whole wheat it can give you more gluten.

I don't know if rye is a favorite for you, but if it is, I highly recommend Jeffrey Hamelman's book.  He has an entire chapter devoted to rye loaves, and he's quite an expert.

I'd agree with Eric that you should avoid kneading your dough under running water.  I'd also agree with Pamela about scoring this type of loaf.  Do it right after shaping or, to do it at the oven, possibly just as holes driven in to the loaf with a skewer.

The loaves are collapsed in the center, which almost certainly means they were over-proofed.  A loaf that's 50% rye won't usually proof more than 45 minutes or so -- an hour tops -- before it is ready for baking.  And if it is ready after 30 minutes, go ahead and bake it.  The proofing times are just estimates to help you plan.  The loaf waits for no one.

--Dan DiMuzio

Mebake's picture

Its good to get some feedback. As for the Kneading under running water, i won't do it agin for this receipt. The extra gluten turned the crust glutinous and rubbery, but tastey. As for the covered pan, i used a loaf tin as a control test to see the outcome, which didn't have any effect on the oven spring (Instead of Humidifying the oven, and so that it cooks from the dough's own humidity - especially with a high hydrated dough). And yes pamela, i have scored them during shaping, and yes the rye flour was 55% or so. I agree with you Dan.

Next thing i'll try strong barley loaf. I'll need some gluten for this. BTW, i hate doing measurements and like to fool around with my receipt.

I'll try some tricks of mine, if i get some to work i'll post it soon! Its great to share baking with enthusiasts like yourselves.

Thanks for the tips.