February 13, 2019 - 6:09am
What in the rye (world)
im currently going through a 100% rye sourdough fixation - don’t know why it too me so long but I’m addicted to it. Only problem is getting meal, chops, etc. Now I have found rye whole grains. Are they the same as coarse rye meal? And if I crack them will they be the same as rye chops. I’ve looked through images and what I have are whst msny call rye berries ie kernels...any thoughts. I think this is matter of different words for same thing. According to photos on wholegrain council website @ https://wholegrainscouncil.org/whole-grains-101/grain-month-calendar/rye-triticale-august-grains-month/types-rye I have berries
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you can crack them in a blender but they are rather hard. Got a mill?
I don't. I wash them in a strainer and cook them in my rice cooker where they get boiled and steamed.
I have the proportions on my rye berry jar. Three cups of water to one cup of berries. Cook until tender and chewy. Can take up to an hour. They give off a wonderful aroma and the first time I did it, I ate a whole bowl full topped with cream and a pinch of salt.
Let them cool a bit and toss them into wheat doughs like nuts or add to rye paste and rye sour for a lovely bread. You can also chop them easily. I like to let them caramelise a little on the bottom. And you can feed them to a levain too.
Brilliant. I think I’ll cook like rice. What percentage would you use in a rye sourdough? 10%? Never thought about cooking cause I eat spelt grains all the time - how dumb am I? Must start putting the spelt into my breads?fantastic
Check on some old volkorn vollkorn fullgrain berry 100% rye recipes in the archives. I guess it all depends on how heavy you want your bread.
You could go up to 50/50 easy enough. Or more. More or less glue the berries into a loaf with the sourdough starter, it's not all that complicated. Your berries are cooked and hydrated, you only figure for salt. If you have any water drain off the cooked grain (and I'm hoping not) use it into the levain or dough. If adding any spices like caraway, coriander, etc. cook em with the berries to soften sharp edges. You can even toss in those roasted seeds that fall off previous loaves, unless they are burnt.
If you find the dough very wet, soupy like, try folding in whole or chopped dried fruit with or instead of flour. The spelt flakes are also good. Figs, dates and apples. You are only limited by your own imagination. Heck, I even have dried zucchini and plums.
Careful not to add too much and dry out the crumb, it may take half an hour to see the effect so don't rush thickening up the dough immediately to a nice consistency.
thanks mini oven. Ive just made a 100% rye sourdough with mixed seeds and one with grated apple and sunflower seeds. Both made with mix of white rye and wholegrain rye. Am starting my rye starter refresh to day so will start building tomorrow and make on sunday. What I love about 100% rye isnt so much the density as the taste and texture so will keep playing.
many thanks.
... not the same as whole grains of rye.
"Meal" is a tricky word because it has two meanings in the baking world, and either one could apply.
Meaning 1: Meal means flour, plain and simple. (In this meaning, even the finest silkiest whitest flour is called meal.)
Meaning 2: Meal means that the grain is ground, but much more coarsely than flour is.
The Catch: Nobody ever tells you which meaning they're using, and you're left to guess which one.
? I went to ryebaker.com and he does his best to be prescriptive but also pleads for sone sort of global clarification / I’m going to go along with meal being coarser than flour and will crack my grains and use my fine and whole rye flours. Thanks for the response ?
...gets to choose which meaning to "go along with". We are stuck with needing to accept both meanings, unless we commit numerous murders to exterminate The People Of The Other Meaning. ???
(If you choose to speak only one of the meanings, good for you - but if you choose to hear only one of them, you'll remain confused. ?)
Trying to make some red rye malt? I believe that Dabs has done a post or two on the process. Sprout them, dry them at a certain temperature and then grind them into flour. Used in many rye sourdough recipes of which Borodinsky springs to mind.
Great idea. I’ll do it tomorrow - been thinking about sprouting
RRM production is made on an industrial scale and quite different from anything I've seen made by home bakers. I've attempted my own version of RRM from the Beets & Bones recipe below and I'm not sure what I ended up with, but it is an amazing ingredient in bread. There are places to buy actual RRM, but they're not easy to find. I can dig these sources up for you if you like. The process in The Rye Baker of taking malted rye (from a brew store) and then roasting it and grinding into powder is also a good ingredient, but is really nothing like RRM.
Here's the recipe I used to try to make the real thing. Getting the temps right is a challenge. I ended up with a distinctly sweet and sour smelling grain, but it was much lighter in color and looks nothing like the very dark RRM that I have seen. http://www.beetsandbones.com/russian-red-rye-malt-solod/
Here is DAB's process: http://www.thefreshloaf.com/node/27954/making-red-rye-malt
http://www.thefreshloaf.com/node/49036/and-you-wonder-why-its-called-red-rye-malt
beetsandbones looks like a great way to do but having the oven on for that long is not possible for me sp i might go down dabrownmans way of doing it...thanks so much...a whole new adventure for me