The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

adding rye flour to artesian white bread

jmos's picture
jmos

adding rye flour to artesian white bread

Hi All: I read somewhere that it is advisable to add a small amount of rye flour to artesian white bread . is this true and what benefit does it add?

cranbo's picture
cranbo

Hi jmos, I'm assuming you mean "artisan"?


A small amount of whole wheat or rye flour (somewhere between 10-20% of white flour weight) will add considerable depth of flavor to your bread without tasting noticeably like rye (or whole wheat, for that matter). 


Start around 10% and work your way up. 

sphealey's picture
sphealey

=== A small amount of whole wheat or rye flour (somewhere between 10-20% of white flour weight) will add considerable depth of flavor to your bread without tasting noticeably like rye (or whole wheat, for that matter). ===


Agreed, but in my experience the percentage rye added to a white bread is usually closer to 3% - 5%.  Adding 10% or more would start you towards making a light rye bread.


sPh

jmos's picture
jmos

Thanks Cranbo: I misspelled artisan on purpose ha ha

cranbo's picture
cranbo

I promise, I just pressed save once.

AnnieT's picture
AnnieT

jmos, I always substitute some rye flour in my basic sourdough bread - 1/4cup to 2 1/4cups KA all purpose flour. Mostly for the added flavor, and I always add 1/4cup of steelcut oats or bulgur. Then I add a sprinkle of rye to my starter when I refresh it, A.


jmos's picture
jmos

Thanks AnnieT: I will be trying the added rye in my next batch.

jcking's picture
jcking

reference; Dan Leader, Local Breads, pg. 273. "Rye flour has a higher ash content (ash content is a measure of mineral content) than wheat, which fosters more rapid microbial growth and yeast activity."


Jim

ehanner's picture
ehanner

I add a small amount of rye in the area of 5% as was mentioned above. The improvement in flavor and nutty after taste is well appreciated.


Eric

pjkobulnicky's picture
pjkobulnicky

My son, the "pro",  told me that it yiields a better, more complex flavor to add a bit of rye starter than to add rye flour.  This is true but it does imply that you always have an acrtive rye starter around to draw upon.