The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole rye loaf with brown rice grains

HeatherB.Baking's picture
HeatherB.Baking

100% whole rye loaf with brown rice grains

I followed the recipe posted by Felice on cookpad: https://cookpad.com/us/recipes/535757-100-whole-grain-german-rye-loaf-bread.

whole rye flour from local mill      

This is my proudest 100% whole grain loaf. I fed my whole-wheat starter twice, with whole rye flour, over a day before beginning the mixing of the "Rye Sourdough" ingredients together. I often struggle to find a warm enough place (25C? That is warmer than my apartment ever is!) for the starter and the loaf. This time around, I put the "Rye Sourgough" in a glass container inside a dutch oven that is filled just a little with water. With the dutch oven lid on, I heated it up very slightly then turn off the burner. I do this occasionally over the 24 hour rise. My loaf pan does not fit inside the dutch oven, so I turned up my bathroom thermostat and tucked the "Main Dough" against the rad.

Because I had neither sunflower seeds nor rye kernels, I decided on using long grain brown rice to add a little texture. I put the rice in a saucepan with water, and brought them to a boil and turned off the burner, letting the grains absorb water for 10-15 minutes. I let the grains cool off before adding the the "Main Dough" after all the other ingredients had been added.

After pulling the loaf out of the oven (followed the 3-step baking process), I wrapped it in a cloth, worried the top crust was overdone and too dry, not that that would have helped!

This is my first blog post, and did not prepare very well. I do not have many photos of the process, but Felice on cookpad provides helpful reference images.

Overall, the recipe and steps are simple and few, so I recommend it as a beginner Nordic style bread.

 

Comments

Angelica Nelson's picture
Angelica Nelson

Nice work.  I'll have to start adding back normal things to my gluten free loaves which are based on rye loaves.  Like molasses. Reading that recipe reminded me.