The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Wheat with a touch of Rye

bantrybay's picture
bantrybay

Wheat with a touch of Rye

Used the overnight Wheat from Flour Water Salt Yeast ... replaced 100g of white flour with Rye. 

Could have used two more minutes in the oven. Rye adds a pretty tricky element, not sure I am ready for that yet (this would be my fourth, maybe, loaf) - but it sounded like a delicious addition. 

The crumb, thought o a little late ...  

Mini Oven's picture
Mini Oven

than wheat speeding up the timing of the loaf.  Did you notice this?

Lovely loaf and crumb!

Rye is one of my favourite grains.  

bantrybay's picture
bantrybay

I've only baked a few loaves, and I feel like I am just getting the hang of it. 

For me, the rye four is much more thirsty (not my word) so those first couple of folds were sticky. 

isand66's picture
isand66

Looks like you achieved a very nice open crumb.  Nice bake.  Rye does take a little practice but I add it all the time to many recipes.

bantrybay's picture
bantrybay

I understand wheat adds nuttiness - and in the abstrac, I like the idea of Rye - but I am not sure what it adds to the bread? 

Mini Oven's picture
Mini Oven

and sometimes it's better to use wet hands than floured ones if the sticking is too much.  Rye contains more protein, minerals and fiber than wheat and more enzymes, with a little less carbohydrates.  Just 5% rye added makes a subtle but positive taste change for the better.  If you take that 5% and make a water roux, there will be no stickiness at all.  :)

Rye has a more delicate structure and tears easily as it ferments.  It also gets stiffer in cold environments like refrigerators and high % rye dough will crack and release trapped gasses.  What is high?  oh, anything over 60% rye to 100% rye in my book.  Where the wheat characteristics become secondary to the rye ones.  Scoring can be done before the final proof, the dough will rise and stick together but in the oven it will split apart on those seams.  

dabrownman's picture
dabrownman

for one fine tasting bread with  more complex flavor and robust taste.  Healthier too bit with less stickiness.  But, you will have to get used to the quirks of rye and spelt eventually if you want to make some of the great breads of the world.

The crumb on this one looks pretty ope and it has to taste great.  Stan Ginsberg ( Elagins ) co author of Inside the Jewish Bakery, will be releasing his new book dedicated to rye breads in a couple of months.  He has been posting many rye breads of late here building up to the release.  That would be a great book ti have and hikd dear.

well done and happy baking 

bantrybay's picture
bantrybay

Thanks, dabrownman. I'll check him out now!