The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeded Dark Rye

varda's picture
varda

Seeded Dark Rye

A few months ago I made a loaf of Russian coriander rye which was not Russian enough and way too coriandery.    I have been meaning to get back to it with changes since then but so much bread, so little time.   Today, I used that bread as a starting point and tried again in the process losing all of the Russian and most of the coriander.   This is a mostly dark rye bread with some spelt and wheat flour.   It uses a dark rye sour seeded from wheat starter.   It was quite wet, so I shaped by patting and stippled instead of scored.   The crust is covered by mixed seeds - sesame, poppy, caraway, and a tiny bit of coriander.   In my original version I used molasses, honey, and oil.   I ditched all of that this time.   Dark rye has plenty of flavor without the sweeteners and I couldn't remember what the oil was for.    All in all, a tasty rich bread.

 

 

The formula

Dark Rye

5/22/2011

 

 

 

 

 

 

 

 

Starter

65%

Feed

       Total

Seed

30

Starter

 

 

KAAP

17

 

17

16%

Whole Rye

1

 

1

1%

Dark Rye

 

90

90

83%

Water

12

90

102

94%

 

 

 

210

 

 

 

 

 

 

Overall

Final

Starter

Total

 

KABF

150

 

150

21%

KAAP

 

17

17

2%

Whole Rye

 

1

1

0%

Spelt

88

 

88

12%

Dark Rye

362

87

449

64%

Water

413

98

511

73%

Salt

13

 

13

1.8%

Starter

203

 

 

15%

Seed mix

 

 

 

 

baked pounds

2.4

 

 

 

total grams

1229

 

 

 

 

 

 

 

 

Build starter the day before and leave on counter for 17 hours until very holey and sour smelling.   Mix all but salt and seeds.   Autolyze for 1 hour.   Mix in salt.   Move dough to wet bowl and pat into ball.   Brush top and sides with water.   Leave on counter until it expands a fair amount but not until dough shows signs of breakdown.    This took around 2 hours.   Flip onto parchment paper - I had to use a wet wooden spatula to get it out of the bowl since the dough was so sticky.   Brush out irregularities with a wet pastry brush.   Stipple with a fork.   Sprinkle with seed mix.    Bake at 450F on stone with steam for 25 minutes, and 25 without. 

Comments

ananda's picture
ananda

What a great Rye Bread Varda!

Best wishes

Andy

varda's picture
varda

I appreciate your comments.   -Varda

Syd's picture
Syd

Looks gorgeous, Varda!  I bet that makes an excellent sandwich.   Lovely bake. :)

Best,

Syd

varda's picture
varda

So far just ate it with cream cheese and butter and ....  But a sandwich sounds good.   -Varda

nicodvb's picture
nicodvb

breads, Varda. Really fantastic!

varda's picture
varda

I think I'm starting to get the hang of this strange rye beast.   What have you been baking lately?  -Varda

nicodvb's picture
nicodvb

that means the things I always bake: 100% rye, sweet breads and croissants. I had a persistent problem regarding a sweet bread that didn't come out as I wanted, but finally  sunday i solved it! Now I can dedicate to new breads:)

varda's picture
varda

about the sweet breads.    We make gains and then lose interest I guess.  -Varda