The Fresh Loaf

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Looking For A 100% Rye Formula Similar to Rugbrod

Song Of The Baker's picture
Song Of The Baker

Looking For A 100% Rye Formula Similar to Rugbrod

Hi all.  I am looking for a good formula for a 100% rye loaf, similar in result to a Rugbrod, but without the bells and whistles of beer, buttermilk, etc.

I have been purchasing a loaf at a local health store that I love, but would like to start making instead of buying.  It looks exactly like a Rugbrod in shape, density and also similar in flavour.  The ingredients on the label are very simple...Rye flour, rye chops, salt, water.  I have made a few Rugbrods in the past, but I find the ingredients list is a bit much...especially if a similar loaf can be achieved with only 4 ingredients.

Anyone have a simple formula for a loaf like this?  The end result looks like this:

Thanks in advance everyone!

John

Filomatic's picture
Filomatic

That does look delicious.  Have you considered buying The Rye Baker?  Hamelman also has a large rye section.

Song Of The Baker's picture
Song Of The Baker

Thanks, but I am trying to avoid purchasing any more books on bread at the moment...hoping to tap the vast knowledge base of the fine rye bakers that frequent this site.

Filomatic's picture
Filomatic

I hear you. Maybe The Rye Baker website has something. There are quite a few recipes there. Also The Rye Baker Facebook page os a great place to ask. Lots of Europeans on there. 

http://theryebaker.com/

mutantspace's picture
mutantspace

ive been working my way through these - different techniques but quite varied...@ https://www.thebreadshebakes.com/2013/01/100-percent-pure-rye-bread-recipe/

DesigningWoman's picture
DesigningWoman

No wonder you're working your way through those,  I want to try them all!

Thanks for the info, and keep on baking. 

Carole 

clazar123's picture
clazar123

http://theryebaker.com/das-saftige/#more-915

This is a 100% rye that I have made several times and it is quite delicious and toothsome but, as usual, I changed it up a bit. I found that the loaf was a little too crunchy when the final dough was a straight-through mix of coarse rye meal without a soak. So I adopted more of an overnight biga/soaker approach like THIS  based on a Peter Reinhart recipe and I was much happier. I just put the preferment and the soaker in 2 separate gallon ziplocs to work overnight. Massage them well before mixing them together. I use a stand mixer. A few comments under the wheat version complained that it was difficult to mix the soaker as it was very firm but I didn't find it so. If it is, next time hold back a little water and mix it in to facilitate mixing in the other ingredients or just add a little more water (or beer).

Rye proofs so differently from wheat. One minute it is fine and the next it is overproofed. Pay close attention to the dough at that time. I confess to multiple sunken but quite delicious loaves. I'm getting there.

Read through Mini Oven's 100% rye thread that is posted above in one of the responses. It is very helpful.

Have delicious fun with this one. It is time to make another loaf for myself. I slice it thin and freeze so I can enjoy the whole loaf 1 slice at a time!

  

David R's picture
David R

...that was originally baked long and slow (example 16 hours in the oven)?

Song Of The Baker's picture
Song Of The Baker

Never heard of a bread baked for 16 hours...this one is not that

dabrownman's picture
dabrownman

just 2 ingredients is the original Westphalian Pumpernickel from 1570 AD.  !00% Pumpernickel Rye Meal ( a medium coarse grid) and water is all there is  - no years or SD required.  Here it is

https://www.youtube.com/watch?v=ZxfkORfpoiQ

Best bread ever made!

This is a close 2nd

http://www.thefreshloaf.com/node/37266/lucy%E2%80%99s-take-adri%E2%80%99s-westphalian-rye

 

Song Of The Baker's picture
Song Of The Baker

Right up my alley!  Thanks Dabrowny!

clazar123's picture
clazar123

Pumpernickel breads are traditionally baked at the end of the wood-fired oven's heat overnight-low and slow for great caramelization.

 

 

Song Of The Baker's picture
Song Of The Baker

Thank you all for your help!  I will round these suggestions up and give them a try...I will post the final results.

John