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

jm_chng's picture
jm_chng

Hi Steph. 

I would make your rye at least 70% hydration if not higher the rye, depending which type of rye you use will absorb more water than just white flour. Also I would start off with just using 20% rye. It sounds as if you are after a Jewish rye type. You can increase the amount of rye each time till you have the kind you are after. I made one today but for me I added too much rye. Having said that I haven't even cut into it so who knows. : -) Photobucket - Video and Image Hosting
As for caraway. I add the same amount of seeds as salt. I like the strong flavour. My friend prefers to use about half that amount. That's up to you. These are 30% rye. I didn't have a source of light rye when I made these so I sieved it a couple of times. There isn't a great deal of difference between these and the ones I made with my light rye.  Photobucket - Video and Image HostingThe last one I made was 42% (real percentage) rye this had a structure more like what you get in a deli. I made 45 real %
Jim

sadears's picture
sadears

Jim,

 

Thanks.  Yours look great.  I'm glad I you posted this, as I would have used all rye flour ;-O  Wonder how that would have turned out....

 

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