The Fresh Loaf

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Roggenmischbrot

Abelbreadgallery's picture
Abelbreadgallery

Roggenmischbrot

Made these Roggenmischbrot. You can call roggenmischbrot any bread that has more rye than wheat. This is around 60% medium rye + 40% AP wheatflour.

Have a nice day.

DanAyo's picture
DanAyo

Able, did you bake these seam side up or did they just crack that way? Very rustic looking.

Abelbreadgallery's picture
Abelbreadgallery

Yes, seam side up. It's better to flip 10 minutes before baking, so you give the loaf more time to open up.

dbazuin's picture
dbazuin

So 50/50 wheat and rey is plane mischbrot. 

 

Abelbreadgallery's picture
Abelbreadgallery

That's right.

pul's picture
pul

Hello Abel, here goes my roggenmischbrot with 50 / 50 (AP / Rye) ratio and 78% hydration.

Abelbreadgallery's picture
Abelbreadgallery

Good!

Bread1965's picture
Bread1965

Hi Abel - I'd like to bake this Sunday morning.. how much starter did you use?  I'll feed some starter overnight tonight and feed again in the daytime tomorrow to have the levain ready to make the final dough by tomorrow late after noon. When ready I'll put it in the fridge overnight..

In your OP you didn't mention a levain percentage.. How much did you use? I'm thinking 10% given how fast rye is (and I'll be using full whole rye 60 with 40 bread)..

What do you think about percentage of rye levain in the final dough?

Thanks!

Abelbreadgallery's picture
Abelbreadgallery

40% of the total amount of flour in your sourdough is ok. 

When I make combined flours bread (rye and wheat, wholewheat etc) I like to use those heavy flours in my sourdough or in my preferment, and leave white wheat flour for the final stage.

So what you could make is

40% rye flour + 40% water + X starter.

20% rye flour + 40% wheat flour + 30 to 35% water + 2% salt + X yeast optional.

Bread1965's picture
Bread1965

Hi Abel - I saw your message after I started. I like your suggestion, but did see it in time. Will do what you suggest next time.  I woke up this morning and felt I had enough rye starter. I'm using a stiff starter and then feeding so it's not exactly at 1:1 whole rye to water. But works. I ended up using 10% whole rye levain from an overnight feed with 60% whole rye and 40% AP with 2% salt. Hydration is 77%. 1 1/2 hr autolyse and it's been going through bulk for about 4 hours. It's not like regular dough but true to rye is semi-cement like if you know what I'm trying to say. It's probably shy a double in volume right now. It keeps a shape when i try and stretch and fold - but obviously not like a full wheat dough.  I'm going to heavily flour my bench and shape it into the baskets, let it proof and I think I should maybe bake tonight. I'm not sure about leaving it overnight as it's only 4pm and I suspect that would be too long to bake in the morning.. thoughts? Will post a pic when baked and after cut.. Thanks for your help!

Abelbreadgallery's picture
Abelbreadgallery

Good luck

Bread1965's picture
Bread1965

Will try again at some point... didn't get a proper rise... more of a pancake.. oh well.. Thanks for your help!

 

Abelbreadgallery's picture
Abelbreadgallery

Using high % of rye flour means changing the process, that's what I feel.

Long fermentation and cold temperature is not good for rye bread.