The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bigger 20% rye loaf

ph_kosel's picture

bigger 20% rye loaf


600gm unbleached bread flour

150gm dark rye flour

2.25 (14gm) teaspoon salt

2.25 (8gm) teaspoon active dry yeast (SAF brand)

1.5 tablespoon each of brown sugar(19gm), dill seed(8gm), and dehydrated onion flakes(11gm)

500 gm very warm water (just cool enough to put a finger in and not whimper or yank it out)

NOTE: increased quantities by 50% and switched from dill weed to dill seed.


Mixed dry flours,salt and yeast in kitchenaid mixer, added boiling water to sugar+dill+onion in separate bowl and let soak and cool, mixed on low until dough cleaned the sides of bowl, turned out on countertop, kneaded briefly, formed into ball, and plopped it into a floured(rye flour this time), linen-lined brotform bowl to rise and covered with tea towel.  Let it rise 3  hours.  Preheated oven with pizza stone to 450F.  Turned loaf out of brotform bowl onto parchment paper on inverted cookie sheet (in lieu of a peel). Slashed loaf, spritzed with water, and slid it onto the preheated pizza stone, parchment and all.  Covered with stainless bowl in lieu of playing "steam-the-oven".  Set timer for 15 minutes and removed the stainless bowl when it went off.  Set timer for 15 minutes again and checked browning when it went off.  Browned it a bit more and removed from oven.  Painted hot loaf top and bottom with cornstarch glaze (1.5 tablespoons cornstarch mixed in 1 cup cold water, nuked in microwave until it just boiled) and set on wire rack to cool.

Result:  Dough rose to fill the 10-inch brotform bowl.  Got some decent oven spring.  The glaze dried nice and shiny; using rye flour in the brotform and shaking out the excess prevented recurrance of the caked-white-flour problem.  I like the dill/onion flavor balance in this loaf better   The loaf is still not as tall/spherical as I wish, and this larger loaf lost a bit of crust when it stuck to my cover bowl, but it's great with corned beef.

Now let's see if I can upload some pictures.

^raw dough in brotform

risen dough in brotform^

slashed loaf on parchment^

raw loaf on pizza stone^

cover on pizza stone^

cover removed after 15 minutes^

loaf cooled and glazed^

time for corned beef^


Actually, I liked it with corned beef with or without mustard!  Had three sandwiches!


ph_kosel's picture

loaf sliced^

wassisname's picture

I don't think I've ever seen that particular pattern before, nice.  And the bread looks mighty tasty, too!


ph_kosel's picture

I was hoping that pattern would promote a taller loaf but it seems I was wrong, or perhaps not right enough.

The bread tastes great, though.  With butter or meat, anyway, probably not what I'd want for toast and marmalade in the morning what with the dill and onion.

hanseata's picture

I'm always looking for a new look for my breads to discern the different kinds.

Since I like to eat them with jam, too, the only "one way" breads I make are "Potato Rosemary Bread" (from WGB) and "Tyrolean Olive Bread" (from "Brot aus Südtirol").



ph_kosel's picture

Glad you like the scoring but I don't understand some of your terms...

What is a "one way" bread ?

What is WGB ?

What is "Brot aus Südtirol" ?

I sort of assume a one way bread is something a sane person would not eat with marmalade and the other two are cookbook titles and abreviations thereof.

I looked briefly at your blog and noticed that you have pictures of nearly spherical boules - I've gotta figure out how you accomplished that!

ph_kosel's picture

WGB has to be Peter Reinhart: "Whole Grain Breads"

"Brot aus Suedtirol" is a cookbook in German which would seriously overload my pathetic 1-semester-45-years-ago understanding of the language.

hanseata's picture

The Fresh Loafers often abbreviate some most popular baking book titles, like BBA ("Bread Baker's Apprentice"), WGB ("Whole Grain Breads") and ABED ("Artisan Bread Every Day"), all from Peter Reinhart. You are right, this is somewhat inconsiderate because not everyone can know that.

"One way bread" was my shot at finding a funny term for a bread that can be only used for either cold cuts, because it contains ingredients like onions, or sweet toppings like jam and honey, because it has raisins, or other noticeably sweet ingredients. 

"Brot aus Südtirol" is one of my most favorite bread baking books, unfortunately so far not translated into English. In my blog I translated (and adapted) some of the recipes, like "Vinschger Paarlen" and "Kürbiskern-Brot"

Happy baking,