Three Rye Breads (Einkorn-Rye, 100% Rye and Malthouse-Rye)
A while ago I made my first succesfull 100% rye bread (click to open the post). Since then I kept on baking, different sorts of bread, but never 100% rye again. Afraid of failure? NO. But I'm easily distracted and the list of must-try breads is getting longer and longer everyday and there are too many new formulas that I want to try, so I rarely decide to repeat a recipe. Or at least not very soon after I made it.
It was not the case with today's subject.
In march, Andy (Ananda) posted a formula for seigle d'auvergne. I then modified the formula and made the best 60% rye-40% einkorn ever. Time flew and I forgot about it, till I recently found the photos on my computer. Here is one photo with the crumb (you can see it was early in the spring, as I had some blue and white Hyacinth on the table):
I decided to make it again, using his formula as a starting point, but this time with a higher rye percentage. In 4 weeks, I baked it 4-5 times, with the following changes:
1'st: I replaced the white flour from his formula with einkorn flour and I added altus, rye flakes and caraway. I increased the water percent and I baked it on a tin.
2'nd: 100% rye bread, with dark rye flour instead of his white flour (also, altus, rye flakes and fennel seeds this time)
3'rd: I replaced the white flour for Malthouse Bread Flour from Doves Farm (no altus or rye flakes, but some caraway seeds cause I like the flavor)
All the combinations mentioned above have as result some great breads. A friend from Bucharest who received for tasting a rye-malthouse loaf said that was the best rye bread he ever had. My sister in law from Paris got 2 loaves of rye-einkorn when she flew back home and she was very happy as long as they lasted :)
I finally can say that I'm not afraid of rye anymore. I wish I can go further and try pumpernickel or some dark russian breads, but the rye flours I find here are usually light or medium. When I'll find the proper flours, pumpernickel will be the first to try.
With this post I want to encourage everyone who, like me a while ago, is scared of rye paste to give a try to this formula. I find it to be very easy to work with and very friendly and rewarding. Andy, thank you for the inspiration and for being such a great friend and baker.
After 3 and half years of home baking, I decided that have to follow my passion and to go on on the bread path. Things are going in the right direction and I will soon share some exciting news with you.
ps. another rye bread I discovered on my computer few days ago is dated from april 2009. I'm glad to see that my skills improved :)