February 28, 2013 - 7:39am
Danie Leader's Whole Rye Berry Loaf (local Breads)
In my quest for the (successful) 100% Rye bread I baked this loaf yesterday:
I really was not sure how it will turn out because of several challenges: 1. I only have Hogson Mills whole Rye flour ( DL talks about a finally ground rye flour).2. The recipe for the rye SD makes the amount of 312gr but for the final dough he uses 400gr.I adjusted those amounts to get the 400gr. 3. I added 125gr. more water in the final dough (probably because of the different flour I am using) in order to get this batter like dough he is talking about.Then (here comes my cheat) I added about 2 gr. of yeast to the final dough. I had baked 2 wonderful heavy door stoppers a couple days ago ( the dog likes them lol) so I did not quite trust my SD (I did only one build) and myself.After all the bread did turn out quite well, tastes great, is chewy and very moist. I like the additional chewiness of the soaked berries. I also like the low temperature bake (2 hours @ 325). I think the flavor of the rye comes out better this way.As always comments are appreciated.Barbara