Roggenweizenbrot.
This loaf is based closely on the recipe from Sam Fromartz's book. It is 70% rye with the balance whole wheat at 80% hydration. I didn't have his mixture of rye flours so substituted high extraction fresh ground rye with the bran resifted and reground twice. The whole wheat is fresh ground Red Fife. I used 120g yeast water replacing some of the water in the final dough. The dough was also retarded after the mix to be formed, warmed and proofed after about ten hours. The dough had swelled a lot during the retard. The proof took two hours due to the need to warm the dough but it was still quite rapid. Fromartz says not to cut the loaf for 24 hours which holds with everything I've read. I just hope I can hold out, the smell is incredible.
Something I think rabbits since they have a definite it presence has been eating the plants, primarily broccoli, in the garden. Someone suggested that spreading shaved Irish Spring soap about would repell them. Going to try it if it doesn't work have to fall back on traps and 22s. It is tough to see all that work disappear.
Stu
Comments
Having done a couple of 70% ryes recently, i know its tough!
The outside looks good though, can't wait to see what the inside of a yeast water rye looks like!
Ru
Hanging in there so far. The hard part will be at dinner, chicken and homemade fresh ground durum flour noodles made with our chickens eggs, with no other decent bread in the house.
If it turns out well, it will prove that rye does not totally need a low ph. It already look appetizing now. When I want to be patient in waiting, I keep the thing out of my sight until the big day.
The loaf is actually a highbred. There is a two step build using sourdough starter and an optional addition of yeast in the recipe, I simply substituted the yeast water for the commercial yeast. There is a noticeable sour note but not as assertive as thought especially considering the retard. I might try a total yeast water loaf in the future but wanted to make as close to the original for future comparison since this is the highest concentration of rye I have ever tried.
Having tried the old Irish Spring soap trick many years ago, i have to say don't bother. While some gardeners suggest using blood meal, others are more enthusiastic about using coyote urine. Both should be available at well supplied gardening stores.
That's a nice looking loaf of bread!
We have never had problems with rabbits before but our string of outside dogs has come to an end and they used to keep them at bay. I think I'll try blood meal since it can do double duty enriching the soil as well as a repellent.