100% Whole Grain Rye Sourdough Bread
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- 100% Whole Grain Rye Sourdough Bread
A very simple recipe with 100% whole grain rye flour made with sourdough
Ingredients:
Preferment
- 50g rye sourdough 100% hydration
- 420g water
- 420g whole grain rye flour
Dough:
- 825 whole grain rye flour
- 725g lukewarm water
- 15g salt
- 50g barley malt (optional)
Full recipe and instructions on my blog at www.hungryshots...
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This is possibly the most helpful rye bread video that I have seen. Thank you for putting it up.
In answer to your question... OMG, yes! Thank you for sharing. Your baking skills, explanation and video production are top shelf!
Thank you so much, Bob. Very much appreciated!
@@HungryShots No, thank you, Dear. I finally got around to making your recipe today. My loaves are wrapped in towels waiting to be tried tomorrow. This may be the one of the longest nights of my life;-).
I made a Rye last week that used Cocao powder and Molasses. But your recipe smelled just as good and chocolately while baking....really special. I cannot wait to try it. Thanks again!
@@BobACNJ, what I like about this recipe is that it is very simple and creates a very good rye bread. Looking forward to hear your opinion after you slice it and taste it.
@@HungryShots It was delicious. Nice tight crumb, but soft and moist. I think my crust was a little chewier than it could have been. Perhaps I should put the loves in plastic bags after they have cooled down?
But well worth the time and effort. Thank you again.
Deliciously brilliant….thank you so much as my loaves were so so good. I baked mine in a cast iron dutch oven & proofed them in bannetons. Well worth the effort & I’ll definitely make them again.
This is a very simple recipe and I love it too! So happy that you liked it!
Excellent video! Very informative and well explained! And the loaves are marvellous!
Thank you so much!
My oven does not have the “steam” option. How much water should I use to put in in a small dish to allow for evaporation (thus ensure there’s enough for the whole - and here’s another Q: 15? 60 minutes?)
Very Nice! I hope to make rye bread this weekend!
Thank you! Try it, it is a very simple recipe.
wow!! thanks for all the explanations!! I just didn't understand which powder you used for decoration :D
Thank you! I usually use for baking a mixture of rice and bread flour.
Thanks!!!!
This bread tastes amazing! Thx. What if I would like to add more acid flavour to it - should I then increase the sourdough and proportionally cut the flour? For instance 100 g starter and 370 gr flour?
Yes, you can do that. You might also want to play with putting it in the fridge for a day or two before baking. Just be sure you cut the fermentation shorter at room temperature as it will continue to ferment slowly in the fridge too.
Its amazing how much important nuances you give in your comments, thanks!!
Thanks a lot! I hope I can handle it :)
This is not a difficult bread. Follow the steps and it I am sure you'll get a great bake ;)
Thank you so much for this. I have just made three 100% rye loaves following your instructions. After wrapping them when hot, do we store them in an airtight container/plastic bag, or is the cloth enough to keep the loaves good for a week? Thanks!
I keep my loaves on the counter in closed plastic bags, except during the summer when I put them in the fridge. The plastic bag keeps the moisture for 1 week with no issue. If you know you'll eat them in 3-4 days, cloth can work too but they will start drying slowly from the outside in.
@@HungryShots Thank you so much for your response, I really appreciate it
Thanks
Welcome
Hi, I am gonna try your recipe, i like your timetable idea and compact form of the movie. If I would like to take some mother sourdough from a preferment leaven (for the next backing starter) - would you increase all the ingredients to ca. 10 percent or it is not necessary? And how would you scale the dough if i have other forms one is 31/13/9 and the other is 31/11/7 cm.
You can play with putting more or less preferment into this bread, it will affect the taste and the total time for fermentation and you can keep the rest of the ingredients the same. Keep an eye on the total hydration of the dough if you change the recipe as you might get to a very stiff or to a batter like dough. Here you have a very nice calculator for sourdough bread: foodgeek.dk/en/bread-calculator/ I use it all the time for creating my recipes. As for the volume, there is a way to approximate how much dough enters into a bread pan but it is tricky because it depends on the type of dough. So there is no magic formula that works for all type of bread, so I suggest doing the trial and error.
@@HungryShots Thx!
I am a Dame and was raised on Ryebread ( rugbrød).. maybe you'll need a Retro Raadvad breadslicer to cut it. Great Danish design.
That would be an interesting experience!
I need to buy a bread maker. I m confused between sage custom pro bread maker and Panasonic latest model. Which one should I buy ? This is my first time getting a bread maker. So really confused which one should I get. You are the best person to ask this as you are pro in bread making so plzz guide me. Thanks in advance.
I started my bread journey making bread with a bread maker also, many years ago. I bought one middle price range and died exactly after the warranty expired. I bought then the cheapest one on the market and lasted me until I decided to give it away because I was not using it anymore. Bread makers are mainly programmed to work with yeast because is extremely easy, you just put all ingredients in and in about 4 hours you get a fresh new bread. Very convenient and I advice a bread maker 10 times more than buying cheap bread from the supermarket. You, at least, know what it is inside. I cannot tell you which one you should buy because I haven't tested them. From my experience, I would go again for the cheapest one. I do bake now in a way that is much more controlled, but again, if you do not have experience with making bread, you do not have time and you do not want to put your hands in dough, a bread making machine is the perfect solution.
@@HungryShots thank you soooo much for such a detailed reply. I really appreciate that. You are so kind and helpful.