The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Favorite Rye

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ehanner's picture
ehanner

My Favorite Rye

I cooked a 10 pound corned beef today and we had a New England boiled dinner. It's my start of the St. Patrick's holiday meals. Tomorrow will be the corned beef sandwiches on the Rye below. I have made this Deli style Rye a hundred times and just about every time I swear I ruined it and don't expect it to spring in the oven. When I open the door and see that nice puffy brown loaf I can smell the caraway and I just know I beat the odds one more time. That's the thing about rye, especially really sour rye that sat on the counter for 24 hours and the fridge for 2 days. It's been hectic around here and I didn't get to it when I had planned.This is evidence that even ugly bread can be delicious. I don't know WHAT I was thinking when I slashed  these two. It certainly wasn't baking. These have a poppy seed and large crystal salt topping.


One loaf will go to my son along with a care package of a couple pounds of meat and potatoes/carrots. I think  I need to go down to his apartment and bang some pans today to check for survivors from last night.


Eric


Comments

Doc Tracy's picture
Doc Tracy

I love your rye bread recipe. It's a staple at our house. Love it with whole whole wheat white flour since I've never gotten around to ordering first clear. Guess I could sift but that would involve buying a sifter. Already have two sitters packed until we get back into our house.
Have you made Mini's rye yet? I have a request for a 100 or close to it from a friend who lived in Denmark and Germany for 13 years. I assume it will ship to TX just fine.
Keep making that great rye. Very nutritious and lower glycemic index!

GlendaLynne's picture
GlendaLynne

Tracy


Are you saying that rye bread has a lower GI than wheat bread?  Or that sourdough bread has a lower GI than 'normal' yeast bread?  Is rye sourdough the lowest?


 


 

Doc Tracy's picture
Doc Tracy

Rye bread has a lower glycemic index than wheat bread. Sourdough has a lower glycemic index than yeast bread. I have not seen any studies on rye sourdough bread. (although the rye breads used in the study may have been rye sourdough since that's the typical way to make rye).


We eat at least as much rye as whole wheat, probably more. We eat far more sourdough than yeast. I'm baking Eric's Fav Rye today-my favorite additions are 75 grams of the last loaf, a couple of tablespoons rehydrated dry onion, the onion water for the water portion, caraway and substitute about 1/4 fennel seed for caraway seed.


This is a great bread. I have yet to buy any 1st clear flour. I just ordered a bag from King arthur to see if I like it. I've just been using either whole wheat or whole wheat white (both coarsely stone ground from Flourgirl51, organic and fresh). I guess I could sift the flour to make it more like 1st clear but my sifter is packed with most my household goods (and I think I have at least two, hate to go buy another one for the RV).


Rye is higher in soluble fiber than wheat bread. Sourdough starter probably eats more of the simple sugars in the raising process than yeast so this may explain the the lower glycemic index.

ehanner's picture
ehanner

Thanks Tracy!


Glad to hear you like yours. There are so many ways to change this up to make it savory, it's a great bread.


Eric

Doc Tracy's picture
Doc Tracy

Just refreshed my starter last night to bake another loaf today. By the way, how do you ship your bread to have it arrive fresh? I'm planning to try a 100% rye for a friend who lived in Denmark and Germany for a long time and misses his rye breads. He's in Texas so I'll have to ship the bread from AZ to TX.

SylviaH's picture
SylviaH

You have been busy baking and cooking and who cares if your slash is a little off..you got it delivered for St. Patrick's Day..by the way..they look delicious and the meal you made had be wonderful..even better tomorrow's sandwiches on your delicious Rye!  Save a Rueben for me : )


Happy St. Patrick's Day!


Sylvia

ehanner's picture
ehanner

Thanks Sylvia, it was/is good.


Eric

Shiao-Ping's picture
Shiao-Ping

Shiao-Ping

ehanner's picture
ehanner

They are good bread but I wasn't paying attention to that aspect when the time came. Oh well, next time.


Eric

saraugie's picture
saraugie

Could you post the link to the formula, SVP ?

ehanner's picture
ehanner

Here is the link to the page where I first posted it. If you scroll up to the top, susan's bread is a perfect example of how it can look. The recipe calls for first clear flour but I have since found that a strong bread flour works well. I have made this from whole dark rye most often. Let us know how you like it.


Eric

Doc Tracy's picture
Doc Tracy

Whole wheat and whole wheat white work really nicely too!