nicodvb's 100% Rye
Last week nicodvb posted his most recent trial of 100% Rye flour bread. He declared it as good so I thought I would try it out and see if I could follow his steps.
I did stray off the green line just a wee bit when I used boiling coffee to scald the rye the night before. I also added some rye meal and some boiled rye berries that had been rinsed and strained after a 30 minute softening on the stove. And I just couldn't help myself from adding 2 T of German bread spice. So my version is a little darker than nico's due to the coffee.
There was so much going around the house today that I missed the step where he covers the dough for the first 20 minutes. I gave it an extra steam injection to help move the bar in the right direction. It smelled wonderful during baking. Rye has a deep full healthy smelling aroma when baking. I checked the internal temp once at 45 minutes and found 160F so I gave it an additional 15 minutes at 350F.
My loaf doesn't look as pretty as nicodvb's but let me tell you, it is tasty. A very sweet and full flavor. I think once the moisture settles down it will be perfect but slightly dense. Thanks nico for posting your results.
Proofed and ready to bake.
Just out of the oven. It isn't as dark on the top as this.
The crumb is a little dense, but delicious never the less.