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Rye Bread Recipe of HarryGermany

CountryBoy's picture
CountryBoy

Rye Bread Recipe of HarryGermany

Rye Bread of Harry Germany

My thanks, as always, to Harry.  Harry says this is going to be easy so since Country Boy loves easy; it sounds like a great recipe for me. However, I have 3 questions on the recipe that I have pasted below:

The 3 questions: 

1-When Harry says: type 1150 rye flour => "medium" rye flour (though I use whole-meal rye successfully. Just make sure that it's milled fine) I am a bit confused.  Should I sift the whole grain rye?

2-Do I make special allowance for the butter milk?  That is, will the sour in the buttermilk do stuff that I should compensate for?

3-Do you scald that buttermilk? 

The recipe is as follows:

Hi all,
yesterday I finished a rye-wheat bread with 80% rye flour and 100% hydration.
I followed the thread above and thought that the recipe of that absolutely easy to make bread would be interesting for you.
To realize the recipe you need buttermilk, and that is the point where I do not know whether you can get it.
The bread is exactly what CountryBoy was looking for: chewy but light.


One with German background probably can "translate" the German flour types into US flour types.
@ goetter: Also probably interesting for you. TA 200 "freigeschoben" !
Harry
Rye-wheat bread 80/20 with buttermilk
===============
hydration 100%
Ingredients:  Please note that conversion to cups is by Country Boy
650 g or 2.827 cups of  rye flour (German type 1150)
165 g or 0.718 cups of wheat flour (German type 550)
815 g or 3.545 cups of buttermilk
20 g or 4.215 teaspoons  of salt
1 pouch (7g) 0.492 Tablespoons of dry yeast
* Mix all ingredients, knead for 7 minutes by machine, let dough rest for 20 minutes.
* Knead and fold dough just 2-3 minutes by hand. Give dough a rough form.
* Let dough rest for 10 minutes.
* Shape dough with giving it a surface tension. Put it in a bread basket and let it rest until volume has minimum doubled (ca. 120 minutes).
* Put loaf on baking sheet with baking paper, wet loaf surface with wet hands.
* Start baking with 480°F for 20 minutes.
* Finish baking in 60 more minutes with 390°F.
Note: type 550 wheat flour => white bread flour
type 1150 rye flour => "medium" rye flour (though I use whole-meal rye successfully. Just make sure that it's milled fine)

Thanks again Harry.

CountryBoy's picture
CountryBoy

Ok Harry, I went and did it.....I baked the rye bread loaf and it is cooling now.

Since it is only my first time on this recipe I won't beat myself up too much but my results are a bit brick like, not totally but certainly more brick than I would have liked. 

It had very nice oven spring at the oven temp you specified for the first 20 minutes but then it dropped and became a bit brick like.

My guess is that it could use some more yeast.

Also, please tell me what consistency the bread dough should be when it sits for the 120 minute rising.  I realize that rye dough is different from other dough.  Just how fluid and tacky should it be?

Many thanks.

CountryBoy's picture
CountryBoy

In the recipe where it says:

  1. Shape dough with giving it a surface tension. Put it in a bread basket and let it rest until volume has minimum doubled (ca. 120 minutes). 

Now P. Reinhart says ya gotta remember to always knead rye bread every hour.  But it is not specified in this recipe. And we all know Not to over knead rye bread.

Harry, Someone?, what is the right thing that i gotta do?  There is only one Knead and fold called for in the recipe?  Thanks.

CountryBoy's picture
CountryBoy

Harry, thanks so much for your very quick response.  Most appreciated.  8-)

1) My situation is this: I put my dough into a baking pan.  So, if I let it rise twice without folding it will go over the edges and be a problem.  Should I separate the bread into two pans and then let it rise twice?

2) Are you sure about the baking times and temps for this bread?  It seems a very high temp to bake rye at?  You are the teacher and I am not questioning your wisdom but possibly the technology there for ovens is different.  You say:

* Start baking with 480°F for 20 minutes.
* Finish baking in 60 more minutes with 390°F.

Over here, the general range of 375 degrees is mentioned in the books.  They figure longer at a lower temp.

I am only the student and do not know the answers; just asking.



 

nicodvb's picture
nicodvb

Hi,

I'm very interested in this bread but I'd like to know what kind of buttermilk is required:

-the old-style one obtained as leftover after the separation of butter from  milk-cream?

-or the cultured buttermilk that is thick and looks like yogurth?

 

Thanks.

CanuckJim's picture
CanuckJim

Harry,

Mein Deutch ist nicht so gut, apologies for that, very, very rusty.  Could you clarify the amount of yeast, please?  7 grams seems like an awful lot, and it does not seem to compute to half a tablespoon.  In North America, the small pouches of instant dry or active dry yeast contain 2 1/4 teaspoons.  I'd really like to master this one.  Thanks for the recipe and the help.

Robert,

I live near Toronto and am aware that supermarkets and most outlets offer very limited choices in rye flours.  However, if you deal with trade suppliers, the choices broaden rather quickly.  Don't know where in Canada you are, but send me an email and I'll give you a list of people I deal with in the GTA.

CJ