The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The perfect rye for bread bowls (and spinach dip)...

Stephanie Brim's picture
Stephanie Brim

The perfect rye for bread bowls (and spinach dip)...

I need one. Not too heavy on the rye...maybe 20% or so. I prefer using stone ground whole rye as much as possible as it is the easiest thing for me to get where I am.


Going to search the forums and blogs, but I figured I'd ask opinions about what recipes *you'd* use before I go about choosing one.

alabubba's picture
alabubba

I am going to do a better write up in the next couple days but here it is in a nutshell.


650g Whole Wheat Flour


150g Rye flour


200g AP flour


650 ml water (100° f)


2-1/2 tsp yeast


2-1/2 tsp salt


--1 egg for wash--


______________


 


Mix everything together in a large bowl. knead everything together into a smooth dough. Let rise until doubled. Form the dough into small boules. Preheat oven to 450 ° f-475 ° f. Wash with the egg to help seal the crust. Let rise until almost doubled and bake for about 25 minutes until done. Internal temp of 195° f



 


 


See here for some more info.


http://www.thefreshloaf.com/node/13377/what-i-baked-week