The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted Jewish Rye with Onions

isand66's picture
isand66

Sprouted Jewish Rye with Onions

   This recipe is adapted from one of my favorite Jewish Rye breads.  I recently finally had a chance to sprout some grains and mill them into sprouted flours.

I built a sprouted rye starter in two builds and used some First Clear and potato flour along with sprouted rye for the main dough.

Dried toasted  onions were re-hydrated in the water and added to main dough for that extra kick and everyone knows onions go great with rye.

The sprouted rye at 40+ percent really shines in this bread and made a real tasty deli rye perfect for pastrami or corned beef sandwiches.

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Formula

Sprouted Rye Bread (%)

Sprouted Rye Bread (weights)

Download the BreadStorm File Here.

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Levain Directions

Build 1: Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Build 2: Add the flour and water as indicated and mix thoroughly.  Let it sit at room temperature for 7-8 hours plus or minus until starter has peaked.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Rehydrate the onions in the water for a minute or two.  Next, mix the flours and water/onion mixture together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Floxin
One of the last Flox left of the summer

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PurpleFlox

 

Comments

PalwithnoovenP's picture
PalwithnoovenP

I love rye and onions so I think I will love this bread! Beautiful scoring, crust and crumb! Really perfect for some corned beef sandwiches. Love the flowers too!

isand66's picture
isand66

Thank you so much for your comment.  I am very happy with the way this one turned out and hope you give it a try and let me know how it turns out.

Sadly the flowers are almost at an end except for some fall flowers yet to bloom.

Happy Baking,
Ian

dabrownman's picture
dabrownman

50% sprouted rye with re-hydrated onions Lucy predicts will be the new classic for Jewish Deli Rye!  Some smoked pastrami or smoked corn beef with some mustard, fermented cabbage would be the perfect  filler with a side of sour pickles.   Now i want to go to Katz's - except the bread there wouldn't be nearly as good as this one.

Lucy loves your garden and wants me to plant one here for her - but it wouldn't ever grow before it turned to dust and blew away

It all looks so good.  Well done and Lucy sends her best to the LI Pack

isand66's picture
isand66

I figured you and Lucy would like this one.  It makes great toast as well.  The only thing I would change would be to add some caraway seeds on the inside as well to go with the outside.

I know gardening in your temperate zone is a challenge.  Succulents are the only thing that does well for the most part.

I threw in a couple of my tomatoes from my garden.  I am very upset with how poorly my tomatoes did.  I planted them 4 weeks late this season due to having to build a raised bed garden to move them to the backyard.  Most of the plants are dead already with very few tomatoes.  Not sure what happened but at least I have more cucumbers than I know what to do with.

Happy Baking to you and Lucy.

 

Skibum's picture
Skibum

As soon as I saw the photo I said I have to make this. Well, then I looked at your ingredient list and it will be quite hard for me to find sprouted rye flour. It has to taste amazing! Oh well, I will try this with the organic dark rye I have on hand. It is been a few months since I baked a classic Jewish Deli rye and it is time. For me, Montreal style smoked meat piled high with hot mustard and garlic dill pickles. I just fed my liquid levain and the first order of business in the morning will be to start a rye levain. Nice bake Ian!!!

Happy baking, Ski

isand66's picture
isand66

Glad you like it and can't wait to hear how yours comes out.  One day when you take the plunge to sprouting your own grains you can try it with the sprouted flour, but it will taste great with non-sprouted as well.  I'm not hungry but just thinking about those smoked meats makes me want to raid the fridge for a snack :).

Thanks for your kind words and look forward to your next post as well.

Regards,

Ian

Reynard's picture
Reynard

That looks great :-)

Would also sit really well with some herrings in cream sauce or some smoked fish.

Love the flowers too. Alas my gardening is more of the strimmer / mower / chain saw kind of thing, and any flowers that I have (mainly roses) the deer eat them :-p

isand66's picture
isand66

Thanks.  Glad you liked it.  

Happy baking.

ian