The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Rye Recipe by Doves Farm

Abe's picture
Abe

A Rye Recipe by Doves Farm

Here is what looks like an interesting rye recipe from Doves Farm. Since TFL has had a rye revival just thought I'd share it here. 

BLACK RYE COB LOAF:

 

METHOD:

  1. Put the treacle, chocolate and milk into a saucepan over a medium heat, stir until melted but not boiling then remove from the heat and leave to cool.
  2. Put the flour, yeast and sugar into a large bowl and blend them together.
  3. Pour in the cool milk mixture and the water.
  4. Stir until everything looks craggy and lumpy then stir in the salt.
  5. Stir in the oil.
  6. Using your hands, gather everything together into a doughy mass.
  7. Knead the dough in the bowl for 50 presses.
  8. Cover the dough with an upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  9. Rub some oil around the inside of a large baking tray.
  10. Put the caraway seeds onto a plate.
  11. Knead the dough for 50 presses and shape the dough into a ball.
  12. Brush a little water onto the dough ball and roll it on the plate of caraway seeds.
  13. Put the dough, seeded side up, on the prepared tray.
  14. Cover the dough with a large upturned bowl and leave to rise in a warm place for 40 minutes.
  15. Pre-heat the oven.
  16. Remove the bowl and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  17. Transfer the bread to a wire rack to cool.

Equipment

large baking tray, 2 x mixing bowls and saucepan

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35-40 minutes

 

Ilya Flyamer's picture
Ilya Flyamer

On the one hand, it's commonly said that acidity it important to get good crumb structure with high % rye bread. Therefore, traditional rye bread always uses sourdough, although a little CY can be added. I've seen recipe that use acidity from dairy (yogurt, I think?) to make a rye loaf with CY only.

On the other hand, there are recipes like this, which don't have any source of strong acidity (I guess chocolate and treacle are a little acidic, but nothing compared to what LAB fermentation produces, after they are diluted in the dough). Or the breadtopia artisan rye recipe (50% rye I think), which they say say can be done with either SD, or CY (and it works great with SD, haven't tried CY though). And yet they still seem to produce good results!

Why? Is the acidity requirement for rye a myth? Or 40-50% rye is not high enough to get into trouble?

Abe's picture
Abe

But we don't add them all in every time. I don't think any one thing done as a trick of the trade will involve a huge improvement and we're talking more about a nudge in the right direction. While acidity will help as a rye improver i'm guessing so does the molasses/treacle in this yeasted recipe.