The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Rye - Big, bold and beautiful with seed, herbs, and hot pepper- all on a whim

Nickisafoodie's picture
Nickisafoodie

Sourdough Rye - Big, bold and beautiful with seed, herbs, and hot pepper- all on a whim

As my baking evolves I am drawn more towards hearty rye sourdough breads in the northern European style.  I also like big and bold flavors that complement the rye and sour nuances of the bread. 




Thus my spur of the moment decision to also add the following to my 2.5lb loaf:


1 tbs fresh ground black pepper


2 tbs red pepper flakes (pizzeria type)


1 tbs fresh diced rosemary


1 tbs Greek Oregano


2 tbs sesame seeds


1 tbs nigella seeds (black caraway used in Russian Rye breads)


2 tbs flax seeds


1 tbs poppy seeds


The bread itself is 25% whole rye and 40% whole wheat (both fresh ground), bread flour for remainder.  My rye starter (100% hydration) was in full force by 5pm.  I added rye and whole wheat to make my basic sour which was approx 50% of the recipe plus all of the seeds. 


After 5 hours of fermenting I added the herbs and remaining ingredients targeting 68% hydration.  30 minute autolyse then mixed until gluten was developed.  There was only one stretch and fold given the high percentage of rye and my preference for developing the gluten early via the mixer in this style of bread. 


After kneading there was a 10 minute rest followed by pre-shaping and another 10 minute rest.  Shape into boule’, place in linen lined basket, cover top and place into a plastic bag.  Let rest overnight in refrigerator for an 8 hour fermentation.  The next morning I removed from refridgerator for the hour it takes to preheat oven and stone.  Baked at 470 degrees for 10 minutes with steam, then reduce oven to 430 degrees for another 50 minutes until internal temperature of 198 degrees. 


Note: Bread rose nicely in refrigerator.  However I didn’t flour my peel properly resulting in some deflation in getting the bread off of the peel.  And I butchered the slashing.  The crumb developed nicely and you can see the red pepper flakes and seeds if looking closely.


The bread is very complex due to the herbs, rye, seeds and sour, and additionally has a nice kick given the red pepper!  Simple can be best, but in this case the herbs and seeds compliment it well. The sour element was pleasantly noticeable and not lost.  Deep rich rye flavor which would go well sliced thin with cream cheese on smoked salmon.  Or with your favorite omelet... 


 

Comments

008cats's picture
008cats

It's such a bonus to the bake! 


I love the darker, stronger ryes, and yours looks delicious! Thanks for sharing; I'm going to hold onto your recipe and give it a try sometime soon. I have spiced dough with pepper flakes before, but not with a dark rye and it seems like a natural combination. I hope I can find the nigella seeds...


Have you ever made rye with sauerkraut? I did this in the days before I used sourdough culture. Made a moist loaf unless you don't it or compensate for the water.

Noor13's picture
Noor13

Yumm it sure does look delicious 


I like spices in my bread but more like Anise, Fennel, Coriander


I have never tried Pepper flakes though. Nigella seeds I usually use when I bake Middle Eastern flat bread often in combination with Sesame seeds.