The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New guy posts pics

NYamateur's picture
NYamateur

New guy posts pics

just wanted to say hello formally. i love this site. I read it all the time and I have learned a ton from everybody who posts here. Im posting two pics here. the first is a sourdough rye from last week and the second is my lastest bread addiction, whole grain dinner rolls. see you round folks!

sourdough rye

weavershouse's picture
weavershouse

Welcome to The Fresh Loaf, your bread looks great. Recipes would be great too. Those rolls look extra delicious.                                           weavershouse

NYamateur's picture
NYamateur

of course i'll share the recipe.
whole grain rolls

1 cup (4oz) bread flour

1/2 cup water

1/8 tsp instant yeast

 

1.5 cups water

3 Tbsp unsalted butter

1 1/2 tsp table salt

1 Tbsp Barley Malt Syrup

1 cup Bob’s Red Mill 8 grain cereal mix

 

 2 tsp instant yeast

3 cups (12 oz) bread flour

 

about a cup of toasted sunflower and pumpkin seeds (optional)

enough oats for topping (optional)

 

 

Mix first three ingredients and allow them to ferment for 12-24 hours. 

 

Once the ferment mix has ripened to your liking, combine the water, butter, salt and malt syrup in a small saucepan and bring everything to a simmer.  As soon as bubbles begin to appear around the edge of the saucepan, shut of the heat and throw in the cereal mix making sure to it stir together well;  set that aside to cool.   Once it has cooled down to room temp, add it to the bowl with the pre-ferment and mix these together until a homogenous sticky batter/dough forms.  

 

Sprinkle the remaining 2 tsp yeast over this ferment/cereal mix and then start to add in the remaining flour until a soft sticky dough forms.  Place this out onto a floured surface or the workbowl of a mixer and begin to knead adding flour as necessary to keep the dough from sticking to our hands; the dough should be a little sticky but workable.  Once the dough is showing signs of good gluten development, knead in you seeds (if using) and place it in a bowl coated with oil and allow to rise.

 

After 1 hour of rising, lightly degass the dough and make a letter fold.  Repeat this a second time in the other direction and place the dough back into the rising bowl seam side down and allow this to rise one more hour.

.

After 1 hour degass the dough and divide into 12 pieces.  Form the dough into rounds and place them into a greased 13 x 9 inch baking pan, spaced no more than an inch apart on all sides.  Preheat the oven to 425.  Cover the dough and allow to rise 30-45 minutes more while oven heats.  As soon as they appear swollen and puffy paint them with egg wash(1 yolk + 1 TBSP water) and sprinkle with a mixture of seeds or oats.  Bake about 25-30 minutes until golden brown and fragrant.

  

browndog's picture
browndog

The rye is what suits me best, especially thanks to all that caraway (if it is caraway.)

tattooedtonka's picture
tattooedtonka

Welcome from a Newbie here as well.

That is a great looking loaf.  

Tattooed Tonka 

Mini Oven's picture
Mini Oven

I think I died and went to heaven!   Keep it up!     Mini Oven

mountaindog's picture
mountaindog

I live upstate near Woodstock, welcome and great breads...Looks like you've already mastered sourdough, it's a beautiful rye and thanks for the roll recipe, those look really tasty!