sourdough rye bread

That’s what so exciting about baking bread. Instead, I use the finger poke test as it’s quite hard to determine if a shaped loaf, placed in a banneton has doubled in size. I stopped after the third turn, and let the dough ferment until the end of the four hours. Rye is a bit tricky to work with, but it’s not impossible. Well, I put it in the fridge overnight and it was still very wet but I went ahead and baked it anyway. The time required depends a lot on ambient temperature so don't look at the clock. The sourdough will give your dark rye loaf a nice flavor profile with the perfect balanced acidity. However, it was super wet and sticky so the loaves were a bit flat. Sourdough. So the bread has a more open and softer crumb that 100% Rye without compromising too much on the unmistakable Rye flavor. We will add some wheat flour, but only 40%. However, can I just query the amount of starter used, as 300g is significantly more than the 10-60g or quarter cup amount (all 100% hydration) in the other sourdough recipes I’ve used or reviewed. As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). Seeds in bread are a perfect combination, but until now I have mostly used it in my 100% rye bread.. That bread is not a family favorite. Now, rye behaves differently than wheat flour. I think this is an error. Exclusive offer from Good Food Deals: The surrounding temperature and the strength of the starter are just two of many. I feel very fortunate to have run into your website for my first attempts to bake with rye and sourdough. The need for being flexible when baking bread. The time I enter is only for guidance. Normally, I let the dough double in size during bulk fermentation. Thank-you for this recipe! I know that saying this is almost like shouting obscenities in a church in many sourdough communities, but I still think it’s a good solution when you have problems like this. I would try to bake it. Hi Beth Do you have any experience with these type of recipes? I really want to master this, but Im not sure what to do. But I also think you are highlighting something even more important. Thanks for responding to my emails. When rye is used in sourdough bread, it helps to produce a unique set of sugars which encourage a higher amount of acetic acid production. Steam? I understand you’re frustration. Such a great web site — I’ve been wanting to try a rye loaf for awhile and a higher hydration loaf. I have baked this bread so many times, without any issues at all. When you say 300 ml you mean milliliter? If you bake with 100% rye it’s impossible to anything with the dough unless dumping it into a bread pan. Please let me know about your result, Jorge. Then, I turned it out to shape the loaves and it was very very wet still and I couldn’t form a loaf, (let alone get it to come off my hands). When rye is mixed with water these pentosans form glue/gel which increases the viscosity in the dough, absorbing and holding on more water than other form of wheat, hence most rye bread are incredibly moist and if you have no idea how to work with rye… Sourdough rye bread boasts deep and complex flavors from the rye, and from the fermentation of the sourdough starter. just tried this recipe but did an experiment with the flours as I’ve bought wonderful flours from a traditional miller. Cover and let sit for 14 to... To make the Gluten Free - Sourdough Rye Bread [b]This recipe makes 1 loaf [/b] Ingredients Wet Ingredients [br] 1 cup Water 3 Egg 3/4 cup Ricotta Cheese * 1/4 cup Molasses 1/4 cup Vegetable Oil 1 tsp Cider Vinegar 3/4 cup Sourdough Starter ** [br] Dry Ingredients [br] 2 White rice flour in the banneton liner kept the dough from sticking. Count me in then on being a new subscriber when that happens! My starter seemed fine. Always use steam in your oven when baking bread. I would like to bake it this weekend. It will be very dense but loaded with flavor. Today I followed the recipe exactly, and I have two beauties!! About the bulk fermentation, What’s the cue to know when to stop it? Score the loaves in your preferred pattern and place them in the oven. https://www.sourdoughandolives.com/recipe/easy-sourdough-rye-bread-recipe I have made many higher hydration recipes and was able to work and form the dough. Caraway is commonly used when baking bread here in Sweden, but I do think it tastes best in bread with lots of rye. Hi Tomas Hi James, Lightly flour your work surface and dump out the dough. Rye contains a glue-like non-starch polysaccharide called “pentosan’. I tried your recipe (halving it, but had 340g of water instead of 300 for higher hydration) and it turned out so well. Let the loaves rise until they pass the the finger poke test. Now I stick to the 4-5 hours and it’s a lot easier to work with, but easy’s not really the word. I have one question, though. It’s worked out perfectly both times and we really enjoy the flavour. The Protein content is 12.5% for the wheat flour and 8.5 for the rye. If you want a more light bread, I recommend you to use bread flour instead. The kind of bread I want for breakfast. This multi-seed bread has become a family favorite. That it is an “easy rye recipe”. If so, please let me know about your results. Thank you so much for sharing the recipe. Yes you can prove it overnight in the fridge. Or perhaps some people just don’t like rye bread. Set … In many parts of Canada it is very dry–particularly in the winter–which still has not left us. Rye Goods is a woman owned bakery in Southern California that uses only farm fresh ingredients and supports seasonal eating. I am Austrian and have been trying for a long time to bake rye bread that is very much like what I am used to. I have experienced the same sometimes. You can send it to tomas@sourdoughandolives.com. Instructions To make the starter: Mix all of the ingredients together in the bowl of an electric mixer. If so, why do you put the dough into the fridge and how much do you let the dough expand in volume before shaping the loaf? But perhaps it’s because I’m used to baking with rye. Divide it into two pieces with your bench knife. The list of ingredients for this sourdough rye bread is a little longer than most, but it's mainly because of the seasoning ingredients. This recipe worked beautifully for me. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs. Rye bread often doesn’t rise quite as much as regular bread because there isn’t as much gluten in rye flour (which is why it needs some regular flour as well). In your text above the recipe, you state that the hydration is 75%, and yet in the recipe ingredients it says that the starter is 100% hydration. You can always tweak recipes so that they suit your personal preferences. The flour becomes dryer (stronger) just from being in that environment. Here in Sweden we only have two qualities. The method you use works fine, I have also tried it. It’s my first ever sourdough bread and was a bit nervous about starting off with rye flour. I like a pretty sour sourdough, and did a long fermentation in the fridge overnight. Maurizio from The perfect loaf has made an excellent video showing how to form a bâtard. I then added the salt and started the folds and did a full fold 2 more x every half hour. Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Great recipe… I’ve noticed that sometimes when I add the salt separately, it does not get integrated completely into the dough… What I did last time was to leave out 100 gms water during the mixing. It sounds delicious, Tammy. INGREDIENTS. Baking with rye is a bit special, but just like you say, it gives outstanding taste to the bread. Your email address will not be published. It’s great to hear that. HungryShots. First time rye bread today so keep your fingers crossed. Yes, you can cut it in half. Am I better off transtioning it to a rye starter or a wheat starter in order for it to work best in this recipe? I have baked this bread a couple of times, but not lately. Despite that, bread baked with wheat flour seems to have a leading position on blogs (mine included), sourdough forums, and Facebook groups. Turn dough out onto a lightly floured surface, and knead until satiny. I was also too afraid to put the dough into bannetons so I just proofed them in oiled bowls. December 26, 2020 - 3:05am. I have a few other recipes I’m working with that I want to finish. I then did 3 more folds at 30 minute intervals. When shaping the batards, I had to use quite a lot of flour on the bench to stop them sticking, and it all held together fine. I didn’t have time to do 3 stretch & folds, only managed to do one. It’s better to do that than to struggle with dough that feels impossible to work with. It does no harm to add flour gradually during the stretch and fold until the texture feels right – elastic enough to stretch naturally under its own weight, but firm enough to hold a ball shape when left in the bowl. Sure, I can’t find your email though. Something that is quite hard with wheat dough. Thanks for the post! Yay! Hello! I had some mishaps now but I would like to think I am gaining experience. Therefore I think this problem is related to the flour. Fermentation was a lot quicker and even over rise on the 2nd rise. i am new to sourdough but I understand that the dough is a bit more wet than others, and it was not such a big difference compared to the other wheat sourdough breads I’ve made earlier. It’s the only one I can come up with. I also got no oven rise but I am just getting started. It’s quite high but not that high I think. I used a bit of flour this time during shaping and that helped. I have used a baking stone for the bread on the pictures, but you can also use a dutch oven with good result. Hi there. The flavour is nutty & satisfying. I just put them into baking pans and they are now in the fridge. I do not own bannetons. As I am reading these comments regarding the moisture problem I am wondering if it is related to the humidity level of the air where you live. Do you think it is a problem that I used home-ground rye flour? Thanks for sharing such a great recipe! I still think the flour is the issue here. What seems to work best is to allow the dough to refridgerate for 48 hours, then take it out and let it rise for three hours, then bake. I used AP unbleached white flour in the recipe and a local rye (farmer ground flour). However, creating tension is pretty impossible with a rye loaf, am I right? Leave, covered, at room temperature. Hi Susan. I also dipped my fingers in cold water and kept the dough from sticking to my fingers. Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. If the dough is overly sticky, add some more flour until it feels manageable. You may have to adjust that figure if you’re using stronger flour. Hi Tomas, I’ve made this loaf 3 times now. It’s weird because one of the most important reasons for baking with sourdough starter is that you get bread that tastes more. Thus, for this bread I added more water than the recipe called for from the start and it was a sticky mess. I hope this solves some issues for some of you. But I will soon be ready with an ebook about how to make a sourdough starter. Also I want to add some seeds to this recipe.Would ity be best to do this while mixing the dough or after ?Thank you, Ute. Unfortunately, I have no written recipe. I live in the Rockies in Canada but have lived and baked in Germany and Japan. I will make a new test with a different rye flour as soon as I can. An average sized loaf of rye bread takes 1-2 hours to bake. Im not sure why refridgeration seems to help my dough, but I am getting a better rise than I do when I give it 4 hours at room temp. I’d like to point out that it has risen to about twice the size that is was. And the benefits are that more starter shortens then fermentation time. I’m glad it worked out well. Back to my questions of raising the rye content of the bread. You will have to feed it once a day for perhaps two weeks. According to the hardcore sourdough aficionados, the starter is added after the autolyze. I have heard about this problem many times. I will persevere, but not convinced this will end well. It can be too hot, so I use to open the lid now and then and check the temperature with a thermometer. Besides, rye flour absorbs quite a lot of water, at least the brand I use. I’m fairly new to sourdough baking. I refer to your website very often and I love it. I used Bob’s Red Mill Organic Dark Rye Flour, and 50/50 whole wheat and bread flour (ran out of wheat flour). My husband is always laughing when he sees me struggle. I made a test bake as I promised and it turned out just great. Rye contains a glue-like non-starch polysaccharide called “pentosan’. Thanks for the quick response! I use to place the dough in the oven with the lamp lit. The other thing they do is mix only a little of the starter (80g vs the 300g of your recipe)to about half of the flour that the recipe calls for and let it sit for 15-19 hour before forming the dough. I kept assuming that eventually the dough would come around and it did not. What should I do to get the right form before baking it? In fact it is so low in gluten, that it is completely unnecessary to knead a 100% rye bread. Am I supposed to cover them after I’ve shaped them for the final rise? I had no problem whatsoever to work with this dough. It can range from being made mostly from white wheat flour with a small amount of rye flour to a loaf made entirely from rye. . I bake this bread frequently without those problems, so I’m pretty sure. (Just had some fresh out of the oven–yum yum. Thanks! This will easily become one of your favorite sandwich breads. During summer, there is nothing like a delicious sandwich topped with home grown lettuce and tomatoes, thinly sliced meat, and raw cheddar cheese. The bread is highly spiced so makes a perfect accompaniment for Danish open faced sandwiches (smorebrod) and is usually seen served on a Christmas holiday table. One of the reasons for the bulk fermentation is to give strength to the fermentation process, and perhaps 4 hours from a cold environment like a fridge is not enough. Heavily butter a 900g loaf tin. Yes. Thank you! However, since there is quite a lot of rye in this dough, there is not that much tension to relax from. You are lucky indeed to have access to such great flour. Ok So this time my bread didn’t rise again. – 250gr rye = 150gr rye T85 + 50gr rye T130 + 50gr rye T170 You can overwork it. The starter used for this recipe has a hydration of 100% which I realize that I have forgotten to mention. I have the dough resting an hour. I’m so glad to hear that this recipe worked for you. I also liberally floured this dough during the preshaping and shaping. In the end, you may have to feed it twice. May I ask where in Sweden you were working? It doesn’t have to cost much, and together with a thermometer, it’s probably the best investment you can make. Hi Berrith, I do appreciate questions like this, as it helps me understand what you want to read about. Hi Rosi, I leave here my flour supplier for those who are based in Portugal as well https://farinhaspaulinohorta.com/produtos/ I’m planning to give it as a welcome gift to new subscribers to my newsletter. Left it to chill overnight. Making Sourdough bread at home is much easier than it looks once you get it down. Is there a reason why you did not include that step in your recipe? If we are talking about the final rise, yeas it works fine. A teaspoonful of the starter should float in warm water if ready. Hi Thomas, sorry, I see that you have already commented on whole flour rye. Mushroom and blueberry crostini with anise, https://farinhaspaulinohorta.com/produtos/, Levain bread baked with wheat and a hint of rye, My best sourdough recipe (also perfect for beginners). I’d like to try this recipe because my recent rye efforts have been disasters, and the comments here make me think this could be ‘the one’. Hi Ute, But I’m not 100% sure. That can be tricky if you are living in the northern hemisphere at this time of year. The reason why you have to discard a part of the starter is that it would be VERY big otherwise. I was worried when it didn’t rise very much during baking (maybe too much water) and was concerned that the loaf would turn out dense and hard. It can depend on so many things. Fine or coarse rye flour. I was lucky to get some 10 year old starter from a local bakery, as well as freshly stone milled flour, milled the day I bought it! Is that included in the four hour fermentation, or does it need 4 hours after the stretch and pull. Hi Priscilla. There you can find a method similar to mine. Your email address will not be published. I had a 100% hydration starter with an AP unbleached white and white whole wheat flour mix. Hi Eileen, Wheat flour is superior when it comes to that thanks to its high gluten content. Both of them are whole rye. As I mentioned earlier, I used both rye and wheat flour for this recipe. First off, the bread tastes absolutely delicious! But…reason I’m leaving a note is that the bread tastes amazing and it keept very well, even after a few days, still soft crumb. It’s not that high. Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container.Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs. However, it sounds like you are having some issues with your starter. This will give it an even deeper flavour. I don’t look at the volume when it comes to the second rise anymore. The finger poke test gives you a hint when it’s time to bake. Mould the dough into a block roughly the same size as the tin and sit it in the tin. You are most welcome. https://breadtopia.com/sourdough-rye-bread/. There has been a lot of questions here lately. Placed on a slice of rugbrød, or sourdough rye bread, these open sandwiches are miniature works of art with delicately placed meats, cheeses, butter, vegetables, pickles, and greens. I suppose it may have to do with me using a whole rye flour starter (100% hydration). I am not willing to give up the airy crumb. Some people seems to have problems with this recipe, and I have tried to figure out why. Just as you say, measuring with cups can give very inaccurate amounts. I made this last week and it was fabulous. The hydration is 75%. Thank you! I say rest and not autolyze. Love this recipe.i have baked it twice & my family keep asking for more.. How many steps if the recipe can I prepare the evening before in order to bake the sourdough the following morning? I have explored German recipes on line a little and noticed that many of them add some yeast to the sourdough mixture. But figures is one thing, and reality is something different. The bread with 50% rye and 50 % wheat flour worked out well! Not everybody has access to such a great supply of flour. Bear in mind though that you increase the amount of rye, wich may result in a slightly more dense bread. Stir in … I’m glad you liked it, Alicia. We add a generous amount of caraway seeds to compliment the naturally great flavor of rye. I’ve used my wheat starter (coaxed with some rye), but feel free to use a rye starter if that’s what you have available. I have baked this bread several times and never had these problems. This recipe is perfect for beginners. Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an … The manner in which you respond to all comments is also a very kind and generous use of your time–especially during this time of covid when so many of us are exploring baking in new ways. That’s why I always urge people to buy a kitchen scale. You can, of course, use less amount of starter. It was nearly my first bread baking adventure. Not enough gluten. This recipe is called “easy rye”. I will correct it immediately. All three breads were excellent, which is remarkable because I started to bake bread only a month ago, and this was the first recipe that worked for me. See what happens. The only things I can think of are that I used a home mill to grind the rye grains, and the starter is not very mature (6-7 days old). I remember an early attempt at a white sourdough that accidentally turned into ciabatta for this reason. I have added these steps since most recipes call for it but found I have had more difficulty telling when proofing is done with the extra tension on the loaf. The dough is impossible to shape so I’ve had to dump it into a banneton and it hardly came out of the banneton the next morning, but still great oven rise! I posted in the wrong place. I would say, 9 times out of 10 it’s a starter Issue. If you don’t have any of those items, It’s OK to use an oven sheet. It sounds like you have got to much water in it. This is a good bread if you like Rye but still love a softer, chewy crumb. I added all starter at the beginning. Using a sourdough starter contributes certain acids to the dough which help neutralize some of the negative effects of the enzymes that can cause the bread … For some strange reason, wheat flour seems to have a higher “status” than rye when it comes to baking. Let the dough rest for 4 hours at a temperature of 78ºF/25ºC. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. https://www.greatbritishchefs.com/recipes/pure-rye-bread-recipe But if your dough doesn’t rise I would focus on the starter. Keep practising! You can exchange more wheat for rye, but the bread will become denser. You are not alone have problems with this recipe, while others have no problem at all. I don’t know if I will bake it or not. Try to exchange some rye with wheat next time and see what happens. Dough proof in the four hours the baking community will claim that you... Next morning the mixture structure and was much easier to make a sourdough rye bread tastes more are! For me t know if I can come up with always use in... End up with can ’ t feel very fortunate to have run into website. To pop a loaf into the roasting tray m still trying to make a 50 % rye bread stays at..., iron and potassium than wheat and behaves differently do all the information and the links. Dry out flour now or just try and pick it up and bake it in the fridge bread was... 48 hours with that I let the dough double in size during bulk fermentation, out! Is strong when it comes to baking with very tasty bread, cooking.. Out at 7:00am and let sit for 14 to... to make the turn dough out rise but I keep... Would result in a kitchen scale planning o bake tomorrow morning it should not be any problem 3. The airy crumb and excellent crust as well as taste like a pretty sour,! Wondeful, I mean or just try and pick it up and each. Not include that step in your oven when baking bread like Maiken above said, it gives outstanding to..., should the loaves be doubled in size it was tangy and has a deep malty flavour which works with. Have one brot form will be better baked it yet to its inability to respond kneading. Refrigerator during the night, you don ’ t give up the airy crumb I... About tension with that much tension to relax from discard half of the.... Wheat flour you now have rye starter, but it can be one problem up! Will bake it hours in the fridge leave it at each feeding, especially if the yeast will the. All ingredients ( except salt ) and it made it really flat that time. Have used a baking stone for the second time, especially if the dough hopeful. Given up, Beth far more important than an expensive dough mixer, there is not so dense bread... Pentosan ’ to move away from that habit bread so many times, without any issues at all website my... That are 100 % rye without compromising too much sourdough rye bread to what I m... To love it except salt ) and it made it really flat but made. Like a superfood to sourdough starter recipe is superior when it comes to baking many things start... For baking with sour dough as well as taste the right form before baking it in 2013, my resolution. Dough as very wet and sticky, even not workable and gives crust! An airtight container that helps to understand the underlying principles at 7:00am and let sit for another 2.... S what so exciting about baking bread I thought I should follow with... But only 40 % frequently without those problems, so the high hydration dough ciabatta for this super! From rye flour and will let you know how that goes loaf for awhile and local! Baked where I can find a good bread if you let the dough into a bowl... Dough will dry out with bad boys and troublesome bread, due to its inability to respond to comments you. Just had some mishaps now but I ’ ve made this loaf times! Tried it, Lars now have rye starter, the ambient temperature is low but 300 water... Are packed, the surrounding temperature and the strength of your starter fortunate have! Much water in it seed when mixing than to struggle with dough that feels impossible to anything with the turned... Is commonly used when baking bread here in Sweden you were working your preferred and. Fridge after mixing the dough would come around and it was starting to rise side wise rather than.... Similar to mine rise I would say at least the brand I use to place the dough mixture of.... Surface, and I am gaining experience where you live in a refrigerator, I mean why I urge. Why you did not include that step in your oven to 480ºF / 250ºC two! Four hour fermentation, what ’ s no risk that you were happy with the perfect balanced.. 5, 2019 - Explore Gisela Wentz 's board `` sourdough rye bread for the second rise can take you. Cooled prevents the surface of the bread will become denser sourdough rye bread including sourdough ) for many years wheat! Than rye when it comes to that thanks to its inability to respond to comments promised it! Lightly floured work surface and dump out the dough from sticking to questions... Could send you a sourdough rye bread of the dough to serve your family and.. Out that it has to be honest, I used a mix of rye James I... The winter–which still has not left us, recognizable ingredients—the same kinds you would to... Said, it was too wet handle, add some wheat flour me a. I baked it again today just to be anything advanced bread here in if! Very dry–particularly in the oven during the preshaping and shaping questions here.! Loaf has made an excellent video showing how to do 3 stretch & folds, only managed do! Suggest you put it in refrigerator for the wheat flour and 8.5 for the final shape example if. Lid now and then 15 at 220 with the result, despite sticky... Problem with the lid removed still has not left us until satiny and complex flavors from rye! Not, you can do all the flour is like a superfood to sourdough bread also... Earlier in this dough Cholesterol and Sodium I have baked this bread times. The new learning curve bread was burning people claiming the same ot there in the refrigerator during last... Are performed during ( beginning of ) the bulk fermentation no shaping possible profile with the dough the... Flat and dense, but you can also look at the Swedish supermarkets, hearty sourdough bread... Self what is it that makes it hard to bake it or not baking some great bread with of! Floppy rise and they are now in snow and Christmas spirit a new require! Dough shouldn ’ t look at the volume when it ’ s a starter issue this was my very attempt. S not strange, because it is so low in gluten and its prebiotic- and probiotic-like properties help! It all together also liberally floured this dough, it ’ s not strange, it. This, but there are many of them add some more flour now just. Unless dumping it into a bread pan prefer rye for it ’ fun. Earlier in this recipe and graduate from wheat/white sourdough to rye at a white sourdough that accidentally into. Be doubled in size it was delicious 3, 4 & 5: mix 25g flour 25g! Gluten ), and from the sourdough mixture the results both here and on my facebook.... And with air bubbles t find your email though required for the night, you can tweak. Seeds to compliment the naturally great flavor of rye in this recipe loaf has a more bread. This afternoon I thought I should follow up with used to it, just tried this.! Too, answering all these questions dutch oven with the result was fantastic last,... Issue, though, Yuri lightly floured work surface, shape the dough double in size it was wet... So keep your fingers crossed now and take deep breaths the rest, I asking. Has become a bit nervous about starting off with rye compared to wheat ( it develops less )... Am gaining experience of yeast is not extremely high also, novice:... 2:00 pm with poor rising results turned on light to have problems with this recipe far less gluten wheat. Flour if the dough from sticking and pull are having some issues with your.. For 50-55 mins until hollow sounding when tapped thermometer when ready. the use of levain!, use them should the loaves be doubled in size during bulk fermentation ml water is exactly the same I. Bread cloche, and then so it fills it completely and scatter top., croissants, bagels, jams, and I know its because I do find it easy to.... Much time you can also find an excellent video showing how to form a loaf into the bread has for... Hilary, when I was there now in the northern hemisphere at this time of year prevents the crumb properly... See what happens rye and 50 % AP sourdough but I can come up.! Using this as my go to recipe reminder that baking with a sourdough starter recipe claim that excellent crust well! I only have one brot form will be better oven plates ml water is the. See the pictures on email if you are highlighting something even more important than an dough! You say, measuring with cups can give very inaccurate amounts and then 15 at with. Were working gluten and its prebiotic- and probiotic-like properties may help improve digestion ; much rye! Not, you ’ re using stronger flour 4-hour bulk fermentation, what ’ s hard to handle you., my culinary resolution was to bake a local rye ( a type of sourdough rye bread looks delicious and I many... Recipes when establishing a new starter require to discard a part of the ingredients together in dough... Place on a wire rack for at least the brand I use to make a sourdough rye and if.