The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Danie Leader's Whole Rye Berry Loaf (local Breads)

February 28, 2013 - 7:39am
Barbarat's picture
Barbarat

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
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dabrownman's picture
dabrownman
Feb 28 2013 - 8:42am

100% rye bread inside and out.  The crumb looks very open.  It's one of our favorites especially with a big soaker!.  Congratulations!

I have 50% dark rye and 50% whole spelt loaf doing its final proof on the counter.  We will bake it like a pumpernickel using low and falling temperatures over several hours.  It is a Jekyll and Hyde loaf with one half having altus and one half not - we are testing to see if we like the taste of altus in these kinds of breads - or not.

Your example has to taste as terrific as it looks.

Happy baking

Barbarat's picture
Barbarat
Mar 1 2013 - 7:40am

Thanks dabrownman, I 'd like to hear about your loaf. I like spelt as well, bake mine according to Karin's recipe.

dabrownman's picture
dabrownman
Mar 1 2013 - 11:06am

crumb shots this morning.  Can't wait to see your next rye.  I'm bound and determined to make one in a DO like Mini Oven  does one day too!

Happy baking

Mini Oven's picture
Mini Oven
Feb 28 2013 - 9:37am

Good you added more water.  Rye really likes lots of moisture.  

I think DB is going to be sorry only half his loaf has altus.  :)

Even a brick makes great altus for the next rye loaf.  Freeze up a few slices or more and thaw out in the elaborating starter with a tablespoon or two of extra water.  When you add the starter to water, any chunks of altus that float up can be smushed with your fingers before adding rye flour.  Save a few slices of this loaf while you still can for the next loaf!  

Mini

Barbarat's picture
Barbarat
Mar 1 2013 - 7:46am

Thanks Mini. I planing to do 2 feeds next time so I don't have to cheat. Will try the altus. I did freeze some for this purpose. What temperature do you bake your rye loafs?

Mini Oven's picture
Mini Oven
Mar 1 2013 - 1:44pm

them in about 150°C and let the temp climb to 200° and start counting for the rest of the bake.  It does sometimes fall back to 190° after opening the oven and removing the foil cover.  Sometimes it gets up to 220°C but mostly hovers around 200°C.

Why?

Barbarat's picture
Barbarat
Mar 4 2013 - 6:24am

Hi Mini, all the recipes I have seen so far use a high temp to bake like you do. The recipe I did out of Leaders book "local breads" uses a temp of 325F/163C for 2 hours. Also Pöt (I am sure you know his book) bakes with356F/ 180C. I am wondering if 325F has to do with that specific recipe or if this is another way to bake rye. I personally like how it came out.