The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Rye Test (Group B)

davidg618's picture
davidg618

First Rye Test (Group B)

Never having baked, tasted or even seen these skinny loaves before now their shape is my best guess based on Stan's instructions.

I may not have got the shape right, but I'm sure I got the recipe right. They are loaded with flavors! We're planning a small get together with friends to eat these; each guest will bring a dip or spread they think appropriate for rye. I'm making a roasted beet, yogurt, bleu cheese and bacon dip.

Crumb.

David G

Comments

isand66's picture
isand66

Wow!  These look awesome. Wish I was in the group so I could make these.  Lucky guests.....guess I have to wait until the book comes out unless Stan decides to duplicate some of the recipes within different groups.  These look like they would go well with some Sauerbraten or Wienerschitzel and beer!

 
Apple Betty's picture
Apple Betty

Beautiful crumb.  They sure do look tasty.

Edo Bread's picture
Edo Bread

What is the group  mentioned here? I tried searching around but not sure what is going on. Thanks

jeano's picture
jeano

Some of us, well, a bunch of us, are Stan's 'rye gangsters' baking test recipes for his forthcoming book on rye breads. We are sworn to secrecy as regarding the actual recipes but we are allowed to tempt everyone on TFL and elsewhere with photos. There's a thread on the bread photography forum here, and picks and mysterious comments on the blogs. I'm not blogging but am posting picks on the thread Mini Oven started.

The gangsters are divided into groups. A through somewhere in the alphabet. All the gangsters in one group all get the same two recipes each week. Ian and I are in the same group, apparently. We will be baking a LOT of rye til the end of the year, and we have deadlines to meet to give feedback to Stan. In addition to glory and recipes we get a discount on flours we purchase from New York Bakers for the test.

SVanillo's picture
SVanillo

I am from the south of Germany and this looks quite similiar to what we call a "Seele". In my area this is made of yeast, spelt (sometimes normal wheat flour), salt on water (high hydration) and kosher salt and caraway on top.

Here some pictures:

seele gebäck

davidg618's picture
davidg618

As the stein implies, the recipe is attributed to Germany. Thanks for the input, and link to the pictures.

Regards,

David G

SVanillo's picture
SVanillo

We love to cut it open and simply schmear some butter on it. Some slices of Rauchfleisch (smoked meat) as side dish and I am in heaven...;-)