The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Experiment

ifs201's picture
ifs201

Rye Experiment

I just bought a 25lb sack of Danko Rye berries from Farmer Ground Flour and am excited to experiment! I decided to go with the Rye Sourdough recipe from The Perfect Loaf. I didn't feel like sifting the rye so I mixed up the flours used a bit and did 40% whole grain rye, 30% whole grain spelt, and 30% whole wheat. For the 15% seed soaker I used pumpkin seeds, sunflower seeds, and steel cut oats. 

 

I'm in the process of waiting at least 24 hours to cut into the loaf - fingers crossed. 

Comments

Anon2's picture
Anon2 (not verified)

Resist the temptation and don't cut into it for 24 hours however difficult that may be. Looking forward to a crumb shot and taste report. 

ifs201's picture
ifs201

I waited 28 hours and then cut the loaf. It isn't sticky inside so I think I waited long enough. I have very little experience even eating rye breads so I'm not sure if this crumb is desirable or not. I was surprised how sour the loaf is! I think it will make a nice sandwich. (The bottom corner looks a bit funny because I didn't get an even slice.) 

 

Anon2's picture
Anon2 (not verified)

What a lovely rye crumb. I think you've hit the nail on the head. Think it'd be nicely paired with a cheese. Rye even continues to improve over a few days. Bon Appetit. 

Benito's picture
Benito

Nice looking rye loaf Ilene, I haven’t made a all whole grain loaf yet, but I’d say yours look really great.

Ilya Flyamer's picture
Ilya Flyamer

Looking nice! Try 100% whole rye for a really powerful flavour profile :)

clazar123's picture
clazar123

http://www.thefreshloaf.com/node/33328/minis-100-dark-rye-chia-recipe-love-104-hydration

This pic appeared in my window almost right next to your picture. I'd say you did a good job!