The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wild Onion Rye Bread (wildyeast)

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ejm's picture
ejm

Wild Onion Rye Bread (wildyeast)

wild rye bread © ejm July 2008

Dark rye bread flavoured with onion and caraway seeds and made with wild yeast; based on a recipe by "Breadchick", one of the Bread Baking Babes (BBB)

My starter is extremely active these days. I think that's one reason this bread turned out so incredibly well. When I started to make it, I was sort of sneaking around about it. It was a bit warm outside (around 28C) and I wasn't absolutely certain that turning on the oven would be a big hit.

My fears were unfounded. We loved this bread. And no wonder. It was fabulous!

It was equally delicious on its own, or buttered, or toasted and buttered. And it made the most stellar Reuben sandwiches (made with home-made red cabbage sauerkraut)! Did we take photos of the sandwiches? Ha. Of course not. We were too busy stuffing them down our gullets.

I was particularly thrilled with the slashes on the bread. I've never managed to have slashes stay so well defined. I only hope I can reproduce this! I can't wait until we have enough freezer space so I can make it again.

wild rye bread © ejm July 2008

For a more detailed account, please see:

The all-purpose flour I use is "No Name" (Loblaws) unbleached (about 11.5% protein). The rye flour is "Five Roses" Dark Rye flour (no idea how much protein). The bread flour is "Robin Hood" 'best for bread' flour (about 13% protein).

And I used my shiny new digital scale to weigh the ingredients!

digital scale © ejm July 2008wild rye bread © ejm July 2008

Comments

Susan's picture
Susan

You did a great job!

Susan from San Diego

ejm's picture
ejm

Thank you Susan. I was very very pleased. I still can't get over the oven spring I got! That happens so rarely with my bread.

-Elizabeth