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 Submitted by Mebake on August 5, 2009 - 12:15am 100% Seeded Rye sourdough loafEver since he left germany, my father has always been a fan of german sourdough ryes, aren't we all? The store bought Seeded Sourdough rye my father often buys is so called (nordic or norlander bread). I thought that i could mimic the taste and appearance of the said bread, i tried twice and failed. Venturing into starter world and sourdoughs helped develop my baking skills, and Rye baking was especially successful. Credit goes to God almighty and freshloavers. Yesterday, 16 days into mixing water, Rye flour and perparing a starter, my most successful rye loaf was born. It is inspired from "Norlander bread" which in turn is inspired from sourdough seeded german rye breads, and its my german-variation Rye bread The loaf was 70% wet, and contained: 100% wet Sourdough Rye starter, sea salt, pre-soked whole rye berries, fennel seeds, caraways seeds, aniseed, rye flour, and mixture of presoaked seeds. bulk proofing took 6 hours, and final shaping proofing was 65 minutes. (obviously the crust caved in in oven, indicating an overproof) The taste? although i should wait for the recommended 24 hours to slice the loaf, i could not wait (Typically human!), and it was heavenly tastefull with a pleasent sour rye taste and delicious seeds. Pictures follow: Fresh Loaf out of the oven
A cross section
A Close look
I will sure duplicate this experience in the near future. Mebake
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That looks wonderful!
Mebake,
Could you post your formula and process, please? I'm astonished that you were able to achieve such an open crumb with a rye bread, and even moreso considering the quantity of seeds in the bread. That's quite an accomplishment.
Congratulations on such a lovely bread. I'm sure it tastes wonderful.
Paul
Re
Iam genuinly frustrated! I posted a long reply and previewd it, only to somehow loose it. i'll reply soon PMCcool.
Mebake
Re: Seeded Sourdough Rye bread
Firsly, this owes some credit to you PMCool, debra Wink, Dmsnyder and to all prominent contributers.
Secondly, some key methods i believe have led to better results.
The final mixture had 50% sourdough rye starter (90% hydration), and 50% rye flour.
The bulk fermentation was left for 6 hours.
Final formed proofing took only 1 hour, i let it 20 minutes more(i may have overproofed it)
Handling the final dough had to be gentle, due to proness of deflation or collapse.
The oven was preheated for 15 minutes to 425 F, loaf was misted, and once in , knob was turned down to 400. 25 minutes later, i covered the tin with aluminium foil, and returned it for a further 35 minutes of 325 -350.
here are my ingredients:
2 - 3 cups Rye flour
2 -3 cups sourdough rye starter (90% hydrated)
no water
2 teaspoonfull sea salt
1 cup presoaked seeds (pumkin, sunflower, flax, quinoea)
1/2 cup presoaked rye berries
teaspoonfull each of ground caraway, fennel, aniseed.
last four ingredients where mixed in before final proofing
I think that the equal amount/volume of a 90% hydrated starter with the rye flour resulted in an open crumb.
mebake
Very nice, mebake!
David
Thanks, iam
iam reassured David! i always admired your loaves, and was much inspired by their final looks. However, i have yet to find a way to prevent oven topmost loaf deflation!
Again much thanks.. any suggestions / critique?
Mebake
Very nice Mebake
I admire your effort to create this loaf. While it is a work in progress at the moment, you have a good base from which to move forward. Like Paul, I am amazed to see such an open crumb. It looks delicious.
One question about the seeded top on this loaf. Is this the way your father remembers this Nordic loaf? I haven't seen such a nice variety of larger seeds on the top before. I'll bet they are tasty.
The spices you use sound like the mix I got from Austria from a friend. I really think the American market has yet to wake up to really good German style bread. I'm looking forward to seeing your next attempt.
Eric
Re: Seeded Sourdough Rye bread
I appreciate your favourable reply Eric, i learned from you people.. i read lots of posts. Intenet, seems, inspires me more than any other source!
As for the Nordic loaf, it is akin to the German Variety with lots of soaked berries and minimal crumb space, but milder in flavour as opposed the german ones.
As for the seeds, actually, i bought all the ingredients from a speciality organic shop in Dubai called: Organic Foods and Cafe, owned by a German Guy. Most items on the shelves were imported from Germany, including the seed mix. Yo can bet that no other store in the United Arab Emirates or Arabia would you be able to find matching products found in this store. The brand is: Bohlsener Muhle. I also bought Rye berries, Spelt berries, and Naked barley.
I have a Back to Basics Hand crank Mill, and occasionally do some milling for a change. In the recent Rye loaf, i milled my Rye berries (the 50% flour in the recipe), which added up to the taste.
i am in no way an Organic food purist, but i had to get my Rye berries from that Shop, as there is no way i'll get my hands on any Rye/ Spelt/ Oat/ Quinoa berries ..etc at any other store in Dubai. Eventually , i ended up with quality ingredients to match German loaves, granted i had to Pay 100% more.
Mebake