The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need advice: substitute Rye Meal for flour in hot Soaker, Sour or neither? Re: Hamelman's 80% Rye

footsore's picture
footsore

Need advice: substitute Rye Meal for flour in hot Soaker, Sour or neither? Re: Hamelman's 80% Rye

Hi,


I'm not short of Rye flour, but I'd like to try using my BRM Dark Rye Meal.  I don't want to ruin a wonderful recipe, however.


Thanks for any help!


footsore


Edit:


I retract the question.  The purpose of the hot soaker is to gelatinize the flour, and that probably wouldn't work too well with rye meal.

dmsnyder's picture
dmsnyder

Hi, footsore.


Substituting rye meal AKA pumpernickel flour for whole rye should work well. Just be aware that a couple TFL members have found that the amount of water Hamelman calls for in the soaker may be short a few grams.


If you use rye meal, the flavor should be pretty close. The texture may be different, but that's a guess.


If you try the sub, please let us know how it works for you. I think this is a delicious bread.


David

footsore's picture
footsore

Hi, David,


Thanks for the tip about the soaker. I would think that the coarser bits in the rye meal may call for a tiny bit of extra water, too. I'll try a little experimentation. But I definitely do not want to detract from the character of this bread, and I think, after all, that its smoothness may be an essential part of it. We'll see!


footsore