The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Three Rye Breads (Einkorn-Rye, 100% Rye and Malthouse-Rye)

codruta's picture
codruta

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)

 

You can see more photos on my flickr page, link HERE, or on my Romanian blog post, link HERE.

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.

 

Codruta ♥

www.codrudepaine.ro

 

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 :)

Comments

dabrownman's picture
dabrownman

fine looking rye breads.  Very open crumbs on all of them and they sprang so well.   Bet they taste good too.  Very nice baking.

codruta's picture
codruta

Thank you, dabrownman. Indeed, they all tasted good and I'll keep on baking rye breads. Love rye :)

Mebake's picture
Mebake

Looks like you are evolving to be a new rye queen, Codruta!

Stunning, elegant rye loaves! What a beatiful crumb! You truly have reigned over your rye fears.

It is curious how rye flour can perform as bread, when bran has been partially removed, as is the case with medium rye flour.

Awaiting news from you on your bakery project.

 

codruta's picture
codruta

rye queen :))

thank you, Khalid, that is so nice to read your comment. Made me smile, but complimets are always wellcome :)

I don't know how medium or dark are the flours I have available here. One is 1150. Another one is made in germany, but packaged in Romania, looks darker than the one labeled 1150, but doesn't specify what type it is.

I'll let you know about my bakery project as soon as I'll have more dates to share.

 

best wishes,

codruta

PiPs's picture
PiPs

Hello Codruta,

I have scrolled up and down this post so many times admiring all the wonderful rye breads and their amazing crumbs. They are truly beautiful ... 

Can't wait to hear more news from your bread path.

Cheers,
Phil

codruta's picture
codruta

Phil, I know the feeling... I always look at your bread photos with admiration and pleasure, amazed by their beauty and perfection.

bets wishes,

codruta

Mini Oven's picture
Mini Oven

Like Phil, I just keep scrolling up and down admiring your loaves!  

The rye is yours to command!  

Beautiful and mouth watering!   Crust! Crumb! and I think you'll need more pans in that perfect size!  

Go Sister Go!   

codruta's picture
codruta

Oh, Mini, because of your comment I sang all day "go, sister, go, sister go" :))

I think I saw on Hansjoakim blog that he bought similar pans from Ukraine. I was precautious from the start and I included in our bakery budget plans a trip to Ukraine or Russia, in rye pans paradise.

 

cheers,

codruta

ananda's picture
ananda

Hi Codruta,

little to add to the compliments above from a host of rye specialists.   Fantastic bread!

Interesting that you can source Doves Farm Malthouse flour.   This was the only "non-Watermill" flour we used at Red Herring when I first started commercial baking back in the late 1980s.   Interestingly it is milled from Organic wheat most of which is grown in Germany!

Your source of rye flour is clearly impressive; this seems to be from Austria; is that correct?

And you mention Einkorn and Spelt implying they might be the same grain.   I am pretty sure they are different, although, along with emmer, the 3 can be seen as pre-cursors to modern wheat varieties.

Very best wishes

Andy

codruta's picture
codruta

Andy, I can source Doves Farm Malthouse because some small food shops in Romania started to sell DF products, and there is in Timisoara a place where I can buy different DF flours. I only bought one bag of Malthouse and I already used it. It tastes good but it's quite expensive, so I won't be buying it on a regular basis. Other rye flours I have are from Austria (the light flours, type 970) or milled in Germany and packaged in Romania.

 

The automatic translation from Romanian to English is really bad. Einkorn (alac) and Spelt (spelta) are certainly 2 diferent flours, but the translator doesn't know that :)) In romanian I used correct terms, but as you noticed, the translation is quite awfull.

 

Again, thank you for your comments and inspiration,

Take care,

codruta

Franko's picture
Franko

Excellent looking rye breads Codruta, the crumb and form on all of them is outstanding! With this level of product quality your  venture into commercial baking is sure to be a success.

Best wishes,

Franko 

Janetcook's picture
Janetcook

Codruta,

What more can I add?  These loaves are stunning.  How quickly you not only mastered baking with rye but also branching out and creating your own style of a rye loaf....

Makes me want to dig into my rye bin and bake all of the variations you have posted but my rye bin is empty and I won't have any more until later in the week when the woman I buy my grains from returns from a week long sales convention....I am hoping she still has some rye left on her shelves!

I too am anxious to hear about your plans for launching off your professional baking career and can only imagine that it will be a great success from the get go. 

Take Care,

Janet