Hearty Seeded Rye - Saftig Kerniges Roggenbrot (Germany)

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CalBeachBaker on 2 May 2025 at 07:37
Seeded loaves

Today's bake:  Hearty Seeded Rye -  Saftig Kerniges Roggenbrot (Germany)

Source:  The Rye Baker by Stanley Ginsberg

Notes: 

Error in the book - no flax seeds in baker's percentages section
From - (1) loaf @  TDW:2065gr   Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
'To - (2) loaves @ TDW:3855gr   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
 

Substitutions: Honey for Syrup

Discussion: This is a wonderful rye bread that is pretty straightforward to make. It consists of sponge, sour and a soaker all started the evening before  and the the main dough on bake day. The crust is crunchy with a nutty, roasted-baked onion flavor and the crumb has a nice sour note and a nice mouthfeel from the softened seeds and coarse rye grains. I really like this bread for snacking and it would go well with soft and hard cheeses, particularly my favorite, goat cheese.

Stanley's full description "The result is a dark, dense loaf with a smoky, slightly sour aroma, a rich, rustic mouth-feel, and a flavor profile that starts sweet and nutty and finishes with a bright, mouth-cleansing sour."

 

Make again? - Oh ya, definitely.

Changes/Recommendations:  None

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Ratings:

rating

 

Milling the coarse rye & Sifting the Rye Flour- 80% Extract-Medium

Tony

those are two beautiful, healthy loaves, Tony. Thanks also for the photo of your 'machines of loving grace' in action. How important do you think the stale rye soaker is to the final bread? And do you find salt at a slightly elevated 2.5% noticeable?

Rob

Thanks Rob,

I used the remnants of my last rye bake (Chleb Sandomierski) which had cumin in it and the cumin taste was not noticeable so I don't think it's vital, it's probably just a method handed down to reuse stale bread. If you skipped it you could replace the weight of it with rye flour.  As to the salt question- I don't use a lot of salt in my food normally and it doesn't taste salty to me. I wouldn't have thought about it until you mentioned it. I hope that helps.

Tony

The first 10 out of 10 I've noticed from you Tony! Very neat looking loaves (couldn't even when out if they were docked or scored!) but more importantly fantastic tasting judging by what you wrote.

Definitely want to add to my list to bake! 

-Jon