The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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

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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--


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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