The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye bread

sadears's picture
sadears

Rye bread

Soon, I will be trying out my rye starter.  I'm tossing around putting seeds in there, like caraway or fennel or something.  Any suggestions?  I'm using Jim's basic bread recipe to make four small loaves, two with and two without seeds.  How much do you think I would put in?

 

Steph

sphealey's picture
sphealey

Caraway is the traditional seed, although it gives the distinctive "rye bread" taste (actually caraway seed taste) that some people dislike. I have rye recipes with as little as 1 tsp and as much as 2 tbs for a 4 cup loaf.

 

I have had good results with celery seed - either 1 or 2 tsp IIRC.

 

And I once accidently used cumin seeds rather than caraway. The result was interestingly good, but I cook a lot of Tex-Mex food - in the qty I accidently used it might be a bit spicy for some! But 1 tsp cumin would make an interesting loaf I think.

 

sPh

sadears's picture
sadears

sPh,

 

Thanks.  I think I'll mix the dough separately so as not to overmix.  I'll start with a tsp.  I can always add more next time.  I have a tendency to over do it with spices and herbs.

 

Steph

Mini Oven's picture
Mini Oven

I would put in one teaspoon caraway, one teaspoon coriander, 1/2 teasp fennel seeds.  Whole or crushed.  If you use a coffee grinder to make them into powder, be warned, the caraway seeds are so hard, that any see-through plastic parts with become matt, although it works pretty good. The baking process does softens whole seeds. Up to you... :)  Mini Oven