The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Simple Rye

Floydm's picture
Floydm

Simple Rye

We had plans to make a pot of barszt (borscht) this weekend, so I made a rye loaf to go with it.

I leavened it with  both my starter, which I fed with dark rye flour the evening before, and a teaspoon of instant yeast.  The loaf itself was about 30% dark rye flour, 70% bread flour.  The hydration... very approximate.

It is good stuff and seems to be keeping quite well.  

-Floyd

Comments

PMcCool's picture
PMcCool

A hearty bread for a hearty soup!

Paul

Floydm's picture
Floydm

Thanks, Paul!

-F

dabrownman's picture
dabrownman

rye bread exploded.  I'm guessing the instant yeast was the cause of the exceptional spring :-)  So did you make purple or green borscht?  This bread had to go well with either.

Nice baking Floyd

Floydm's picture
Floydm

Purple borscht.  Yes, I may not have needed the instant yeast at all but I wanted to err on the safe side.

-F

Song Of The Baker's picture
Song Of The Baker

Floyd.  If you are ever in the Fort Langley or White Rock strip area, there is a cupcake place called Traceycakes. 

http://tracycakesonline.com/

They have a popular soup of the day (usually on Sundays or Wednesdays), Borscht.  It is SO good.  I go there just for that soup - and usually end up taking too many cupcakes home.  It is not like your common red beet borscht but a Doukhobor borscht from the Doukhobor region of Russia.  Comes with a buttery biscuit on the side.  There, I added some bread talk to the message.

I will be your guide to good eats in Vancouver.  Free of charge man!

Jon

Floydm's picture
Floydm

Sounds good.  Thanks for the tip!

-Floyd

varda's picture
varda

light rye.   Amazing how long they stay fresh.   I have the heel of a 4 day old Russian Rye waiting for my breakfast in the morning.   Agree that maybe next time hold the yeast.   -Varda