The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat and Whole Rye Bread

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Mebake's picture
Mebake

Whole Wheat and Whole Rye Bread

This Whole Wheat and Whole Rye, was baked from Jeffrey Hamelman's BREAD under Soudough Rye section. It involves yeast in the final dough, with Rye sour as the flavour.






This bread has a mild rye flavor with a mild acidic tang. i liked it!


Khalid

Comments

LindyD's picture
LindyD

Nice profile and crumb!

Nickisafoodie's picture
Nickisafoodie

Beautiful loaves!

Mebake's picture
Mebake

Thanks Lindy, and Nick.. The flavor is also complex, hard to describe.

ehanner's picture
ehanner

Don't you just love how well Hamelmans breads turn out so well. I like that recipe a lot too. You did a great job with it Khalid.


Eric

Mebake's picture
Mebake

Eric , thanks! I love it too! it contains many whole wheat recipes, much to my pleasure..

dmsnyder's picture
dmsnyder

David

SylviaH's picture
SylviaH

The boule looks delicious!  Eric said just what I was thinking about Hamelman's formula's. 


Sylvia 

Franchiello's picture
Franchiello

I got carried away with thinking how a slice of your loaf would taste with ham,swiss cheese and a dill pickle on the side!!  I've had absolutely no luck with rye bread, but one day I hope to!!

wally's picture
wally

That's a beautiful looking crumb!  A perfect sandwich bread.  Nice bake!


Larry

Franko's picture
Franko

Khalid you've been posting one terrific looking loaf of bread after another lately. Great consistency and awesome product = a very talented baker . Well done!


Franko

Daisy_A's picture
Daisy_A

That's a beautiful whole grain loaf Khalid. Such a wonderfully even crumb and good-looking crust.


Kind regards, Daisy_A

Mebake's picture
Mebake

Thanks, David, Sylvia , Franchiello, Larry , Franko, and Daisy! Thanks a lot! It sure does pay to hang around at TFL, I gained so much knowledge here!


 

nicodvb's picture
nicodvb

really nice bread!

hanseata's picture
hanseata

Karin

trailrunner's picture
trailrunner

I love the fine consistent crumb. You do turn out one lovely loaf after another. c

ananda's picture
ananda

Hi Khalid,


I'd like to add my name to the list of people above offering you praise for consistently posting on excellent breads, one after another.


I really enjoy reading your posts and looking through the photos of what you make.   This is why: you like making breads which are of the greatest interest to me.   So, your dedication to wholegrain, use of different leavening systems, soakers and commitment to using your own ground flour make your posts special.   Clearly you make very wise choices when it comes to the formulae you pick to make too.   I so agree with Eric and Sylvia, having had a quick look in Hamelman's book at this formula.   The balance is perfect.


But, it has to be transformed into a real loaf; like many others on here, you achieve your quest in a fine style


Best wishes


Andy

Mebake's picture
Mebake

Thanks, Nicodvb, Karin, Caroline, And Andy! Iam also inspired by what you all bake, and post. Andy, with this particular bake, i used home ground whole white wheat, hence the lighter more open crumb.


Thanks to all for the encouragement!


khalid