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Preparation of rye grains

JeremyCherfas's picture
JeremyCherfas

Preparation of rye grains

I've embarked on a third bake of a great rye recipe. The original site seems to have died, but thankfully there is a copy at the Internet Archive.

The recipe calls for "250 grams of rye grains" and says to add them at the start of the first bulk. I tried that, and the seeds were too tough by far in the baked loaf. I tried a second time, soaking the seeds for about 12 hours and it didn't make much of a difference.

Having looked around here, I think I want to try cooking the seeds first, so I have two questions.

1) Would you add 250 grams of cooked seeds?

2) Or, would you cook 250 grams of seeds and add that?

Thanks

Jeremy

DanAyo's picture
DanAyo

Jeremy, I took a look at the formula you are using. I would use 250g of rye grain and then cook or scald them in water. Then weigh the combined rye and water that soaked into the grain. Let’s say the weight came to 350 grams. That means 100g is water. So subtract 100g from the total weight of the dough water.

This way you preserve the hydration of the formula.

Dan