January 29, 2016 - 3:44am
Suggestions for rye bread recipes
I'm beginning to think I might have an allergy to wheat and would like to try more rye-based breads.
Any suggestions for rye bread recipes that aren't too dense and sour? I like open light breads with open crumbs and my heart sinks at the thought of the heaviness of a lot of the ryes I've eaten and seen recipes for. Is there any way of making them lighter by using spelt, etc.?
I'm a huge fan of the Ken Forkish's methods and would really like to try and apply them to rye. Come on Ken, enough pizza recipes already! Time to turn your talents to rye and other types of bread - please!
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You mention spelt, so before jumping into the weird & wonderful world of Rye, try spelt or another ancient grain first?
However they're still wheats - just an older variety, but some people find they can digest spelt easier than wheat.
Also - what about long fermentation? Are you already making wheat based sourdoughs, or long fermentation breads with conventional yeast? Try a simple overnight slow risen yeasted loaf if you've not already - I posted this recently: http://www.thefreshloaf.com/node/44702/white-golden-wholemeal-bread but any 100% wholemeal flour would do. I make the same with white wheat flour too, but reduce the hydration down to 63% for the flour I use.
-Gordon
I would do that first rather than guess and change what you like to eat for what may be no good reason.