The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat/Rye dead

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AnnaInMD's picture
AnnaInMD

Whole Wheat/Rye dead

I had set our taste buds to fresh wheat/rye bread with sauerkraut and corned beef.  Doggonit. The dough didn't rise at all. I usually have great success with the 1.2.3 step but wanted to substitute white/bread flour for 60% wheat and 40% rye. Did the resting, the folding, the overnite retard, and there it sits like a stone in the banneton. I am at the point of starting over and had an epiphany. Could I use part of the nonrisen dough as part of a new effort and how would I do this ?


Thanks all !


anna

Mini Oven's picture
Mini Oven

and work it into the dough.  It's been 8 hours, has it risen on its own yet now that it has warmed up?

AnnaInMD's picture
AnnaInMD

the bread machine with 1/2 cup of warm water, 2 teaspoons of active yeast and a scant 1/2 cup of KA bread flour. It turned out nice and light and tasty, perfect for the planned sauerkraut and corned beef creation.


Best,


anna

kutzeh's picture
kutzeh

That's why I use a little yeast, I have baked toooo many bricks. My sourdough always looks great but I don't trust it as much as all of these accomplished bakers.


So I always have sucess thanks to a bit of yeast

AnnaInMD's picture
AnnaInMD

it really doesn't seem to affect the taste.


Appreciate it !  :)

Jahosacat's picture
Jahosacat

Can you define "a little yeast"? I'm new to sourdough breads, am looking for recipes and it seems that many have yeast in them and I don't know why.


Sorry if this comment is inappropriately placed!

kutzeh's picture
kutzeh

oops the additional 4 c of  flour is white flour...sorry for the error


If you use all whole wheat you must increase to 2 pkg of yeast


 

kutzeh's picture
kutzeh



1 Package Dry Yeast


2 Cups Of Warm Water.


2 Tablespoons Granulated Sugar


2 Tablespoons Salt


4 Cups  White Flour


½ Cup Hot Water


½ Cup Brown Sugar


3 Tablespoons Shortening.


4 Cups (additional) Wheat Flour


Ø       Soften yeast in warm water.


·         Add granulated sugar, salt and 4 Cups  sifted white flour.


·         Beat first five ingredients  until smooth. Put in warm place to raise about 1 hour till light and bubbly.


·         Combine ½ Cup hot water, brown sugar, shortening.  Stir and cool to lukewarm.  Add to mixture. 


·         Now add additional 4 Cups whole wheat flour. Knead smooth on lightly floured board about 10 minutes.  Place in greased bowl.


·         Cover and rise till double.  Knead dough down.  Shape (2-3 balls).  Cover, rest 10 minutes.  Place in greased pans until double. 


·         Bake: 375° for 50 minutes.