This recipe for Black Rye Bread with Buttermilk is from Der Foodcoach blog. I did not have Austrian R960 (light) rye flour or fresh yeast and used King Arthur Medium Rye and IDY instead. But I do have a lot of Wingold Dark Rye from Bay State Milling via NYBakers that was used for the Schwarzroggen (black rye).
Extremely flavorful and tasty. Amazing crust!
Stage 1
100g rye flour
100g lukewarm water
10g rye starter
Mix into a ball, let ferment 12-16 hours, until expanded, spongy and light colored inside and smelling acidic
Stage 2
All of the above
650g lukewarm water
650g rye flour
100g sunflower seeds
100g flax seeds
30g salt
Bread spices, if desired (I used ground caraway)
I roasted 100g of each rye, barley and soft wheat. Final weight after roasting was 262g
First project is homemade Polish style small beer (podpiwek)
Podpiwek recipe:
80g roasted grain, coarsely ground
20g any dark barley malt, crushed
200g sugar
20ml lemon juice
Optionally, small handful of hops and/or orange peel
10-15 untreated raisins
¼-½ teaspoon dry yeast
1 gallon of water
No secret I love barley flour in my bakes. It's just a flavor I enjoy. This bake is based on a recipe in The Finnish Cookbook by Beatrice Ojakangas. I converted from volume to weight as best I could and took a few liberties.
1) I replace half the rye flour with rye chops
2) I added a YW pre-ferment that incorporated all the rye flour and half of the barley flour
3) I used the rye chops, half the barley flour, and crushed fennel seed in a whole milk scald
4) Eliminated the butter
Day before, afternoon:
2 cups whole grain rye flour, 1 teaspoon of rye starter from the fridge, enough water to form a ball of dough; cover and leave to ferment in a lukewarm spot
Baking day, late morning:
All preferment, 2 cups whole wheat flour, 2 cups whole rye flour, enough water to form very soft dough, salt to taste (around 2-2½ teaspoons), favorite seeds (flax, etc.)
Let ferment until nicely expanded
I'm a cheapskate and an experimentalist so I'm always thinking of ways to cut corners. I wondered how well I could control temperature using a crockpot and a cheap controller.
So, I got the Inkbird C206T controller and used a rubber band to strap its sensor to a quart jar with 500g of water and my floating bluetooth thermometer inside. I filled the crockpot with enough water to match the water level in the jar, covered the whole thing with a "shower cap" and a small blanket. I set the controller for 43.5C.
I made Fleischmann’s Rye Batter Bread a couple of years ago as I was easing back into bread baking. It was an easy recipe that produced a decent loaf of rye bread. I revisited this recipe a couple of months ago because a shoulder injury limited the amount hand mixing and kneading I could do.
Delicious! I wrapped the finished 13” Pullman loaf in linen towels and left it 24 hrs. Like a tender rich cake. Very cool mouth feel and a lovely crisp deep toasted crust due to plenty of butter to prevent sticking. This dough was WET! It contained 2 YW levains one white and one Rye . It also contains my trinity of EVOO -honey - yogurt.
Weet-bix (in South Africa and Australia, or Weetabix in the UK, apparently available in the US too...) is a breakfast cereal of 'biscuits' of wholegrain wheat biscuits. The usual way we eat it in my family is with a sprinkle of sugar on top and then allow it to soak up the milk. It can really soak up the milk. It's quite a comfort food, and would be a great way to increase dietary fibre and be fairly healthy too (if it wasn't for the aforementioned sugar).
