November 11, 2010 - 5:23pm
Ryvita Ryebread
I know its kind of strange topic but does anyone make ryvita at home, know if it is a raised crispbread with a starter or yeast??
I love this little snack and as far as i know totally healthy for you. Was hoping that it would be an easy process and somthing to expand and compliment the bread i already make.
Seems a bit out there but anyone know more as the ingredients only list rye flour and salt! How can this be!
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I've been digging in the archives for a good while and the site is so full of rye hits I'm going crazy! The topics that have anything resembling what I think you're looking for are under Finnish flat rye bread.
Here's one:
http://www.thefreshloaf.com/node/9199/finnish-rye#comment-47144
There are recipes with starter and without. My personal experience is that rye flour combined with rye sourdough starters bring out the best rye flavor. Important to roll a thin dough, dock or poke holes in the disks or square of dough before baking for the classic look. Break lines can be mad with a fork or pronged pastry wheel.
Hope this helps.
http://www.thefreshloaf.com/node/1013/finnish-rye
Seems similar to ryvita only needs rolling thinner, very intresting though and seems like the best recipie is simply rye flour, sourdough starter and water, quick two rise to develop bubbles in the surface, roll thin and bake. Keeps all year supposedly.
I need to look into finnish bread a bit more, cant belive ryvita is of Finnish origin. I got to belive that the 100% rye flour recipie is the best to start with. The picture looks real different to the smart thin crisp ryvita slices you get out of the packet but got a felling the taste would be very similar.
Baking bread has taught me that the best flavour comes from the least amount of ingredients, am i backwards in thinking this?? everyone else seems to want to add enrichments and a lot more ingredients than just flour water and salt. I get so many different tastes from just these basic ingredients. I started out wanting to make shop bought wonder bread that keeps all week, now i would be sick at even just the taste of it and the less that goes into a bread the more i get out of it.
Thanks mini you truly do know everything about bread and have a starting point with the finnish bread recipies. Thanks
I see ya didn't give credit... unless you are timtune?
100% only rye and water would not be so hard. First make a rye starter from rye and water (or orange juice) and once it's going gangbusters, make 100% rye dough from it. Or build the starter up to the size you want, refresh and spread out thinly, let rise and bake first hot and fast and then lower the temp to dry it out. (That would be my first attempt.) See how it comes out and go from there. Could contain altus. That would be the second experiment all the time sticking to rye and water.
Yes, it is possible.
Mini
In his book the Handmade Loaf, Dan Lepard has a Finnish rye bread recipe that I have made a few times. It comes out more or less like Ryvita. He uses both a rye starter and yeast, but I have made it using just the starter and omitting the yeast.
Callie