June 14, 2015 - 12:33pm
no knead whole rye sourdough bread
So little work for such a lovely loaf of whole rye sourdough bread. I have ventured into the world of no-knead breads and much to my surprise I am really pleased with the resulting juicey, flavourful and healthy loaf. Its made with predominantly whole rye flour, and leavened purely with an active sourdough. Details you will find on mybreadandbrot.com
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:)
rye bread that badly needs some pastrami and mustard :-)
happy baking
would using spelt instead of bread flour work? and if yes, would i need less water?
and about the starter you used- is it 100% hydration?
well, there came out 3 questions :)
Absolutely, the bread flour could just be directly substituted with spelt flour. You would not need to alter the amount of water.
My starter culture is kept at 100% hydration, the sourdough sponge in this recipe is also 100% hydration.
but about the baking time and temperature- how come your loaf didn't come out wet and sticky?! it looks like a mircale..
in all of my recent attempts for rye bread, i lowered the heat and extended baking times and still got a mushy, crumbly result. even when trying S&F, autolyse, bulk fermentation in the fridge and what not.
Good work!
Paul
I'll try someday when I've raised my own rye starter.
Nice bread! How come that your bread is so light colored? I am baking a 66% whole rye bread (rye flour milled in- house) but my bread is really dark brown in color.What in kind of Rye flour are you using? Is it course like meal or fine? Unfortunately have no pic at this time.
Barbara
this rye bread turned about a nice caramel colour. The colour of the end result does depend of which kind of flour you use. Here I have used standard whole rye flour, if you are in germany its called "rosenmehl" and it is fine.
Those lovely dark dark rye breads are made with dark rye or pumpernickel flour and with ground whole rye.
I would love to see your dark rye bread, will you be posting a pic? What is the combination of flours that you are using in your 66% rye? Are you milling your own grains into flour?
Victoria
as it ages... Victoria, I see we are about 4 hours apart on the A3 !
really? that is interesting, do you mean as the dough ferments (ages), or the finished bread darkens as it ages?
slightly as it stands, ages and dries out more.