100% Whole Grain Rye Sourdough Bread
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- It's January. Time to make a SUPER HEALTHY whole grain rye sourdough bread. Here's how to...
This was actually the first sourdough bread I learned how to make, and it's also super easy. BUT, if you've never made a 100% rye bread before, it can be a little intimidating. Just know that rye is nothing like wheat, so the dough is going to act a little different. But just follow the steps in this video and I'm sure you'll master this easy whole grain rye sourdough bread. Enjoy!
✏️ Full Recipe:
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Thank you so much for mentioning the life-changing information that rye doesn't behave like wheat...I just started my sourdough journey and no book or TH-cam-Channel explained that rye dough will stay sticky, doesn't poof that much and stays more flat than wheat dough while baking. With my first two rye breads, I added tons of flour to overcome the stickiness and ended up with overly dense bread. Today, I made a perfect one, so thank you very much!
I made the exact same mistake! Rye is difficult to get right, but when you do, it is so rewarding. Congrats on your perfect loaf! 😊
If you want a new rye bread challenge try Foodgeek's recipe for Danish Rye bread. It is a really fun and delicious rye loaf. If you do decide to try it and can't find cracked rye kernels, using steelcut oats in lieu is equally tasty.
You should definitely leave the rye bread to rest for a day after baking. Since the aroma of freshly baked rye bread is pretty irresistible, one Finnish tradition is to bake small dough patties ”kualiaiskakkara” from the scraps of dough to enjoy straight out of the woodheated oven preferably with just some butter. The traditional way to keep the rye sourdough seed was to let a small amount of the dough dry on the edges of the wooden dough vessel "korvo".
Thanks, Juuso! This insight is so valuable!
Juuso, that word korvo brought back memories of my grandma, she was from Southern Ostrobothnia and used that word for taikinasaavi (tiinu)?
Also you should always bake at least two breads, since you just have to eat first one while it’s still warm. Yes it’s crumbly but it’s just so good with butter
that makes sense. A somewhat similar thing was done in the American colonies in the 18th century called leaven, they'd take a bit of dough and keep it in salt to start a new loaf
Haven't made that bread for a while now- actually a nice thing to do in the wintertime, baking a long time in hot oven, warms up the house (opposed to in the Summer with no air conditioning-ask how I know) Yes, I'm another expat Finn who can't live without her rye bread. My grandma used to bake it once a week -large family -lots of bread . She never used any bread baskets, just free formed those loaves, loved watching her do it, two at the time-she used to work in a bakery before marrying. They call that shape of ryebread a ruislimppu ( limppu being any type of brad shaped like that)
Thank you!!....I've been trying to find a recipe of sourdough with just rye.....so happy I found your video😊
Excellent instructions. Turns out exactly as advertised - great bread. Thanks.
As a finn, I am proud of you 👍
Great recipe
Looks like a really easy recipe. Thanks Grant. One question - should you use any vital wheat gluten to make it rise more?
Bravo, that bread looks awesome, it reminds me of the brodowiner brot i used to eat in Berlin.
I had to look that bread up. It looks good! Thanks for the comment :)
I started making this bc it’s such a healthy option. Should I place ice cubes in the Dutch oven or?
I am half finnish abd people from Finland loves our ryebread,so these kinds of bread i most often bakes
Yeah, I've heard that Finland loves it's rye bread!
@@GrantBakes Yes Reikaleipää= Ryebread. Finland have lots of diffrent kunds of ryebread, but most tend to be very dark and very tangy! They taste great
Hi Grant I love your sourdough recipes ❤ I have made them over and over again ❤do you have a 50/50 rye recipe?
quick question. do you let the bread rest for a bit before you wrap it in a towel to rest overnight? If so, how long before you wrap it with the towel, until it's completely cool? my beautiful bread just came out of the oven.
Is your starter a dark rye starter? 😊
Basically, I love rye bread, and I've been buying it alongside baking a weekly spelt sourdough... my starter is 100% spelt and has been going for over a year now, we call it Seymour! My question is... should I use my spelt start to make rye bread or more specifically, can I? And make a rye loaf right away essentially? 🤔
I feel both more experienced after a year and yet still very inexperienced as I've just stuck to the one type of bread since I began.
Thanks so much, your methods have been how I found success! 🙏
Thank you so much for the beautiful video. What's the water temperature BTW?
I would add the salt later ... after the rest of the flour is there.
My oven only goes up to 250°C. Would I need to bake it for a bit longer?
Could you please try baking starting with a cold oven?
I have a different video about that. 👍🏻
@@GrantBakes yes it has been suggested to me afterwards. It took 55 mins to fully baked, right? That is 10 mins longer than pre-heated?
Thank you for this video.
I'm trying this.... just to confirm, baking 20 at 500 then open the lid for 20min at which temperature?
Video doesn't say .....
Same temperature!
Do rye breads need more starter?
The recipes that I learned from tended to use a higher percentage of starter, so that's what I did as well. I don't think it's necessary, but why not? Rye flour acts so differently than wheat, might as well switch things up!
@@GrantBakes What about bulk fermentation time? Do rye needs more time than wheat?
Sourdough process depends on time, temperature, and moisture. You can build a starter from a small quantity for a long period, or from a larger quantity quickly. Berlin quick sponge (BQS) method is really good for abbreviating a build, for example. Most rye recipes I use are 10 pct starter first stage. With BQS method, you use 20% starter and have to bring the temp to 95F for 3.25 to 3.75 hrs, vs 10-12 hrs at room temp. Longer end of that brings more acetic acid. Shorter is just LAB and yeast.
Did I miss you doing stretch and fols?
No stretch and folds for this 100% rye dough. Rye doesn't contain as much gluten in the way that wheat flour does, so it doesn't require kneading/folds in the same way. It's a very different dough :)
Thank you for sharing! I would like to know if I can feed my starter with stone ground whole grain rye flower. As I see you had stone ground whole grain rye flour and whole grain rye flour. Thank you in advance.
Yes you can!
Hi, I need to let the dough ferment for at least 7 hrs, will that be fine with this recipe?
It might be fine, and you can always put it into the fridge to slow things down.
When i use rye my starter doesnt grow..
500F, isn’t it too high?
you dont knead the dough at all?
I was told not to use metal bowls because the fermentation causes the metal to bleach, causes the dough to elevate less. Isn't healthy.
1,5 hours, I thought it should be 48-72 hours for artesian bread 🤔. ok next recipe
Go with whatever recipe you want to follow!
Avocado 🥑 topping for vegan
Good choice!
I like it with pungent chees, or scrambled eggs and dmoked salmon!
Great combo!
@@GrantBakes yes, or matured chees, smoked turkey some sliced red onion and avokado! That is another good combo
Be careful because if it's a gram too little or too much, this jar will explode.
to me rey flour dough feels like window putty.
I have to say that I really love your videos. Straight and to the point, short and sweet. You make it very easy.
I'm an expat Finn, and thus have to make my own rye bread (without which, I can not live).
Here are my comments.
1. Bread basket or a bowl is not needed, if you don't have one. What you do, is you divide the dough into loaf size lumps, roll out the excess air on a well-floured counter, then shape it into a loaf and finish it by rolling the loaf into a conical shape. You then set them on a baking sheet with the cone side up, and let them rise. The bread will be ready for baking when the floured surface has broken into a network of cracks. The full shaping process is shown on this video, starting from about 6min in. The women speak Finnish and there's no subtitles unfortunately, but the camera work is good and shows the hand movements well. th-cam.com/video/7bb_EcXWVN0/w-d-xo.html
2. Baking without a Dutch oven or similar: Start around 225C, bake for about 20-30min. Lower the temperature to 180C, and bake until the overall baking time is about 1h or a bit over. The bread is done when the bottom sounds hollow when knocked. Note that the baking time will depend quite a bit on how soft/wet the dough was.
3. In order to avoid a hard crust, the bread is covered carefully (preferably with two cloths) as soon as it comes out of the oven. I've never baked bread in a proper wood baking oven, but from what I've heard, electric ovens have a tendency to produce hard bread. In any case, for a lot of people (including myself) rye bread isn't supposed to have a hard crust, just chewy. This may also be a function of baking without a Dutch oven, I've never used one but it's possible the bread stays softer when baked in one.
The traditional idea is that the softer the dough, the better the bread. But if your dough is too soft, the bread will flatten out too much in the oven, so there's a sweet spot which you'll likely have to find for yourself. I've personally found that flours from different countries seem to behave very differently.
If you don't already have live starter, you can make some out of sourdough bread (at least the rye kind). That process takes 2-3 days.
As someone said, the traditional way to preserve the root (that's what we call starter in Finnish most commonly) is to leave some of it to dry on the insides of the dough mixing bowl. Another possibility is to freeze it. Both frozen and dried dough root take a longer time to activate, of course.
Btw, this type of rye bread freezes very well. I tend to bake 4 loaves a the time, freeze them in halves and then I have high quality, tasty bread for a good long while. This also means I bake rarely, and thus keep my dough root dried in my dough bowl with a back-up in the freezer.
Thanks for this! I watched the whole video you linked. Looks like great rye bread.
Yeah I was about to comment that Grants dough look way too dry for my Finnish eyes to create a really good rye bread.
One want as much moisture in the dough as one can get away with even though it makes baking a bit harder as the dough is sticky as hell.
Nicely done video, very easy to follow on each step, and my first rye bread success!
I’ve got the dough rising right now, and can’t wait to get this in the oven and especially to try it! Thanks for the recipe and the video.
Thank you for sharing your methods and recipe. I started baking rye bread after talking to a 93 yr. old neighbor from East Prussia. After a couple years, I finally got it like his father baked in a stone oven. I am going to try your methods for a change of pace.
Just made my rye bread, looks good can’t wait to try it 😊
Looks great and I bet it tastes, and smells, great too.
I've watched a lot of rye videos, sourdough videos and yours is the first one that shows a starter which looks like mine. Most are a lot more fluid.
Like you, I also feed my starter at 100% hydration.
Thank you for this video. I was using a regular sourdough bread recipe with my whole grain rye flour and panicking! You’ve assured me and now I know I’m on the right track. No pasarán! 😅
Making my 2nd loaf, great recipe, my husband loves it !!!
Thank, Patricia!
Can you make sourdough bread using bread flour and the starter is made of rye flour?
Yep! You can make my master sourdough bread recipe with a rye starter. I do that a lot. It works great 👍🏻 Here's the link to that video: th-cam.com/video/-Kstk0C3m8M/w-d-xo.html
Do you have a specific ratio or do you always add 100g of water and flour to 20 - 40 g of starter?
I always wet my hands when working with my rye dough.
What is room temp? Winter and summer have very different temps.
If I don’t use whole grain rye, does it mean more gluten? My one is lighter in color.
you have to try rye bread with scrambled eggs and smoked salmon. A scandinavian *classic*
I thought I failed but your crumb looks just as doughy as mine, guess it's supposed to be this dense and chewy :P
100% rye will naturally be more dense than wheat bread. I bet yours is just fine 👍🏻🙂
One thing, make sure you wait at least 12 hours to cut into it. 100% whole grain rye needs some time to ripen before cutting, or else it might seem gummy.
@@GrantBakes I only used 280g of water because I was afraid it would be too wet and it would flatten out too much. I think I have to increase the water content.
Thanks for the tip with the cutting, I'll wait next time :P
@@Sepp2009 rye holds more water than wheat, which is part of why it's more filling.
I’m still a little scared of a full rye bread but this looks good...Looks like a good bread to take camping...nice and dense.
Rye bread are always look like a frisbee. That's normal. But it fast great a long time.
It is also healthier than wheat bread.
Just jump in. It is not really difficult when you understand that it is not supposed to be Wonder Bread. The top crust can become bullet proof if the loaf is baked without a covering to retain some of the moisture. I bake mine in loaf pans for toast, and cover it with aluminum foil. Have fun.
If you don’t have a proofing basket (banneton) you most certainly can use a bowl until you can get one, if you so choose. Nice video.
if you use rice flour in your banneton it won't burn in the oven
Hi Grant
Your videos are truly awesome. I have followed your videos and ideas. Everything you teach and suggest works well and consistently. We need to better promote your TH-cam channel so you can get a lot more subscribers. Thank you for what you do for us “home bakers” in you tube and also thank you for the new ways you use in order to save time and also to end up with awesome breads and other dishes.
Keep it up
Let’s continue to promote your channel
I am certain that you will be able to grow
Thank you, Thank You, Thank You!!
AF
Great video. How about if we dont have a dutch oven. What is the procedure here? How much time do we need to bake it and should we put hot water in the oven while baking, if yes, when? Those details make the whole difference. Thank you!
Can hardly wait to try it, Tks for the recipe Grant🤪
Thanks, Kim!
@@GrantBakes what is the idea behind leaving it 12-24 hours before slicing?
Im pretty new to the world or sourdough bread baking. I'd really love to make a sourdough rye bread with caraway seeds. Is there such a thing as light rye whole grain flour? If I what a more open crumb and more rise - should I use part rye flour, part bread flour? How much caraway seeds for one loaf?
I saw 1T in another video. I’ve also seen it suggested to sub a little of the water with pickle juice! I haven’t tried it:)
Cool
the dough reminds me off window putty
It’s very unique, much different than wheat dough.
Nice bread. I just made the same just winderful densed bread with nice cracks. But for sure will try yours.
Thanks, Ra'ed!
Hmm, I am surprised at the short rise/proofing time. Would the bread have a better crumb if it raised longer?
You could definitely try it! Whole rye breads like this tend to be fairly dense for me no matter what.
To me, one of the interest thing about rye flour bread is those beautiful and unpredictable cracks, so fascinating to looking forwards every single time.
I've made this twice. I love the taste. The first time i baked the crust was a bit too hard. Second bake i reduced the temp after taking the lid off to 250c and reduced time to 17mins. It turned out perfect.
what internal temp for finished loaf? After 40 mins my loaves were only at 180 degree F. I let them go until reaching 200F
Do you always feed your starter with rye flour? If I want to switch from regular flour to rye feeds for my starter, do I need to do it gradually? Can we alternate the flours I use for feeds?
It's not just that there's less gluten (about 1/3) it's a different form that doesn't work well like wheat. On the positive side, less work to do, unless you blend it with enough wheat.
@GrantBakes Have you ever added caraway seeds to your dough? I have the rye starter ready to go, so I’ll come back with my results. Keep up the wonderful videos!
My recipe calls for letting rise overnight then form the ball and rise for another 4 hours. Confused 😩😩
Wow, that's a great looking spice rack you got there.
Got it from a local artisan.
that sound 00:04 is extremely unpleasant - thanks for the recipes
Grant you explained it beautifully. Thank you!
Glad it was helpful! Thank you :)
Thanks for the video, I use a little different procedure but I’ll try yours!
What temperature do you think works best for rye breads’ proofing? Thanks!
home rendered pork fat and alfalfa sprouts sprinkled with pink salt would be nice on top of your nice sourdough rye
Nice. Thank you for sharing..!
Thanks, Rob!
Looks great. How many slices do you get for those amounts of flour(s)?
Can you proof this overnight in the refrigerator and bake in the morning?
That looked delicious! 😋
how aren't your hands sticking to the dough?
Practice :)
@@GrantBakes making an (almost all) rye bread dough by the way today, hopefully it'll turn out well. Following an old Pa Dutch recipe from a museum
edit: is baked. Could be better, but pleased enough for my first time. "ll see what the crumbs like later today
interesting thing, common toppings for rye bread in Pa Dutch cooking are Lattwarick (applebutter), Schmierkaes (cottage cheese, though of a dryer sort), and molasses (which'd be Melassich in Pa Dutch)
Thank you Grant I waited till it was cold and wrapped it.Turned out lovely.Looking forward to tasting it tomorrow.
One and a half hour oven preheat ?? 🙃
It should be 30 min. 😊
Maybe an hour with a stone.
Thanks!
Hi Grant do You wrap the rye bread when it is hot from the oven or when it is cold in the cloth for 24 hours? Thank you for your reply Patricia
I think I would wait until it's cool, and then wrap it for the remaining 12 or 24 hours...if you have the patience to wait! I don't always :)
Sorry dutch oven is a mistake here. For Rye you want to form a crust real fast. Else your loaf will get flat. I recommend using a 3 stage sourdough method.
I've done a three-stage rye before, really good flavor. This method is definitely easier and beginner friendly in my opinion. But I don't understand what you mean by forming a crust fast when you don't use a Dutch oven. Do you prefer to make your ryes in a pan/tin? I do that also, but I'm not sure how that would make a crust form faster. Any info you have would be interesting. Thanks 👍🏻
Why would you want a fast crust? The whole point of the Dutch Oven is to hold in steam to keep the surface of the bread from becoming crusted prematurely while it's going through oven spring, which is admittedly less a factor as rye increases.
No stretch and folds?
Not for whole grain rye. It doesn't work the same as wheat.
My first sourdough bread was also 100% Rye. Boy was it a scary start. ;)
Rye is a completely different animal!
@@GrantBakes it sure is, probably not the best type of flour to bake your very first sourdough with as it felt like I was wrestling with a live octopus. BUT here we are, still baking and still loving it. Thank you for your channel. I stumbled across it yesterday and will no doubt learn a lot.
Yum!! That looks so GOOD.
It was! Thanks. Definitely a hearty rye bread.
👍👍👍🙏
Thanks!
I think you under proofed it.
Think so?
@Grant Bakes yes, it looks to dense. My rye bread only come out like that if something went wrong
@@baruchpoliatzky7766 Possibly. Didn't seem under proofed to me. Still, I'm sure I could learn a lot more about 100% whole grain rye baking.
@Grant Bakes yes rye is quite different. You can also do an 80-100% hydration of works great with Rye. One of the tricks you could use is baking in a glass mold where you can see and watch the fermentation process until there are the proper air pockets. The large the air pockets, the better the bread, will be texture wise. Some ppl will take it out of the glass and calm it down a little, but I personally prefer the larger air pockets. Y
Mix the salt with the flour. Your sourdough don't like salt.
It all ends up in the same place :)
That mentality is really overblown.
I am surprised you do not knead it or stretch and fold it during the proofing? Will the bread be dense or light crumb inside.
100% rye doesn't really have much gluten, so it won't do well with kneading or stretching and folding. Check the end of the video where I cut into the loaf!
Actually, that's part of the beauty of high percentage ryes: little to no bench work. Mix the dough, bulk rise, maybe degas if you're dealing with moderate rye percentage doughs, form loaves, second rise, bake, cool, rest (some as long as 72 hours using coarse rye meal like Westphalian Pumpernickel), slice, eat. Rye really benefits from the acidification process of sourdough.