The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Salted Rye

kdwnnc's picture
kdwnnc

Salted Rye

A friend said that she once had a rye bread with a salted crust, and asked me if I knew how to make such a bread.  Does anyone have a recipe for it?  I know this is rather vague, but that was really all the description I got from her.  Thanks!

richkaimd's picture
richkaimd

I bet the bagel bakers who make salt bagels can tell you.  I'm guessing they sprinkle the right kind of salt (isn't there a baker's salt with crystals larger than Kosher salt) onto the wet surface of the bagel maybe just out of the water bath.  Or maybe not?  Maybe it's in the timing because too much water on the surface would cause the salt to dissolve and too little water wouldn't hold the salt at all.

Or maybe it's an egg white glaze that holds the salt?

 

emmsf's picture
emmsf

I have two ideas:  First, there is a good book called "Amy's Bread" which offers formulas which use something called a "salted rye sour."  It's a type of sourdough starter that I knew nothing about before I came across it there.  It doesn't result in a salty crust per se, but it does lend a distinct saltiness to the final bread.  As for sprinkling the bread with salt, I'd suggest using true pretzel salt.  Though you'll sometimes see salt with big, hard crystals sold as pretzel salt, real pretzel salt is actually finely ground salt which is processed to form larger "clumps".  They're big and white, but pleasantly soft when you bite into them.

kdwnnc's picture
kdwnnc

Thanks!