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THANK YOU, ELLY! I followed your recipe, and, voila, it turned out beautifully. I simply love it the effortless and matter of fact way you approach bread making. I realise there is a lot of knowledge and trial and error behind all your accomplishments. But you are such a breath of fresh air after all those intense young men who advocate suffering for their art, while you mischievously deliver a brilliant loaf every time with a certain je ne sais quoi! Bravo and many, many thanks!
Merci! How wonderful! Thank you, and you're very welcome. I find that my bread never works out if I try too hard, but I agree there's a lot of experience behind my ease as well. I'm grateful to be at this point, but it is do-able for anyone!
I just made this loaf, adding seeds. Previously not a fan of rye bread, I absolutely love it. The molasses adds flavor and the texture is amazing. Will be ordering more rye grains. I can’t tell you how happy I am to have discovered your videos. Sourdough straight from the fridge. Simple and flexible proofing. Thank you so much.
When I make this bread I let it ferment in the same pyrex dish that I use to bake . I have the impression that it gets fluffier that way . Also I bake in a lower temperature , so the crumb cooks better and the crust is not that hard . Lovely video . Cheers
Thanks Elly! I bought the Mockmill 200 today using your discount code. I’m looking forward to baking this 100% rye bread again soon with my own freshly milled flour. Thank you again for your fun, informative and to the point videos. After watching endless videos on sourdough baking from many other sources, your videos unleashed the relaxed baker in me and I’ve been baking much better loaves since then. My friends and family thank you, also! Best wishes to you and yours from California - Ana
Thank you so much Ana, that's wonderful to hear! I'm so happy for you, and very grateful for your support. I'm sure you and your friends and family will have many years ahead of enjoying your wonderful breads! Thanks again :)
Elly, Thought about you today while getting ready to make 2 Loaves of Sourdough Sandwich Bread. They turned out fine. The SDS you taught me.....WORKS GREAT. Thanks for that. Simple, Direct...AND IT WORKS. I was wishing: You would make a Sourdough Sandwich 9 x5 Bread . A recipe that makes two loaves. I make bread weekly...one for us and one for the neighbor family that buys and delivers our groceries. So glad you made this Rye Bread. Will copy the recipe NOW. Thanks again
Love your attitude and the sharing of the way you mix and bake. So helpful, I've made your recipe without masuring. Just did it by the feel of the dough consistency. Added a few tablespoons caraway seeds and molasses. Stuck the pan inside a Dutch Oven. Such a great bread. Thanks for sharing.
Finally one without seeds. Thanks a lot. I will try it tomorrow. And thank you that you used a glass mold. It will work perfect with me. I am from Mexico.
Elly's Everyday, I tried it and the flavor is great, although the glass mold worked well, the cooking time was off, because of it, it was a bit raw. It needs a bit longer cooking time. I measured the internal temperature and it was 98 C, but at the end the bottom part of the bread was undercooked. I will try it again. Thanks a lot.
A real pleasant experience watching your videos....your techniques with sourdough starter and bread recipes are the best I’ve seen. Many thanks from Canada 🇨🇦!!
@@EllysEverydaySoapMaking hi Elly. Thank you for the recipe. I made it yesterday. I cut it today and it seems like it needed more baking time. The middle wasn’t dry and didn’t look like yours. Shall I add more baking time or bake it at a lower temperature for a longer time? Thanks!
I tried to make a rye starter once. Did not go well. Hadn't thought to just try the regular starter for rye bread, though. Will be giving this a try soon! Something I do now is to dissolve the starter in the water before adding it to the dry ingredients. Thanks, as always, for a great video!
Thanks Michael, yes I've had rye starters too but have only kept one starter for years now. It seems to work just fine with every type of bread I bake. Well enough for my standards anyway! All the best.
Thanks for this inspiration. I've made no-knead wholemeal loaves in a very similar way before but wasn't sure it would work this well with rye. Love your Aussie 'she'll be right' relaxed approach too.
Thanks Jeremy. Rye sourdough is the easiest bread to make, and because of the lack of gluten it's so sticky and nearly impossible to knead, so this is the best way for sure. Not sure if you've seen my new channel dedicated to whole grain sourdough, you might like that too th-cam.com/users/EllysEverydayWholegrainSourdough
Oh, how beautiful! I love rye and I can rarely resist the temptation to add some rye to my breads, but that of course prevents the loaf from baking and rising like I would like it to. So I bake them in a pan as well. Sadly, the only whole grain rye I find here is very coarse and I don't have a mill to mill it a little finer, so I usually only add it to other breads. But this is definitely gonna be a project for the future, seeds and all!
Can't wait to try this recipe. I have been looking for a simple sourdough rye bread to try. This definitely looks like the one for me. Going to start it today. Thank you so much. I am going to try using my whole wheat sourdough starter for one loaf and my regular sourdough starter for the other loaf and compare the two. Thank you so much. I keep you posted.
Wow ! I mean seriously WOW ! I was blown away .. have never seen this done before and I am so intrigued ! AND .. I just happen to have some organic, stone ground whole grain flour AND molasses ! ( this never happens by the way .. lol ) * insert sound of angelic chorus * .. Definitely on my "to-try" list .. Great presentation as well.. easy to watch .. easy to follow.. and looks delicious....... ticks all the boxes : ] thank you !
🌾 HOME MILLING UPDATE - MOCKMILL These days I mill all of my fresh whole grain flours at home using my German made benchtop stone mill, the Mockmill 200. I recently I joined the Mockmill international and USA partner programs and I'm proud to recommend this mill! Any Mockmill purchases made through these links provide me with a commission on the sale, at no extra cost to the buyer. USA customers also get a discount if they use my link or promotion code (see below). ✅ Elly’s Everyday Mockmill link for USA Customers (with 5% discount): mockmill.us/?coupon=everyday OR enter the promotion code EVERYDAY (not case sensitive) when you check out at the US Mockmill store mockmill.us/ to receive the 5% discount ✅ Elly’s Everyday Mockmill link for International Customers (anywhere in the world outside USA): mockmill.com/int/?sPartner=101515
Thank you so much for sharing this way of making rye bread Ellie. I tried it last week and it was a hit. The second loaf is busy fermenting at the moment.
This looks interesting. I have begun a starter and have been learning about sourdough breads and other things to do with it. So I have the starter and molasses but I need to track down some rye flour. I need to try this! Thanks for the video!
This looks so simple. I have been trying to find a good recipe for this bread adits very hard. Not one recipe is the same. I wanted to buy some bread for my Moms celebration of Life she was born in Denmark and to honor her we are having a Smorgasbord. However trying to find the bread that I grew up on is impossible and they are not making it any longer. So I am going to bake my own.. Cant wait to try this recipe for its the only one that looked like my Moms favorite bread! Thank you!
I'm sorry to hear of your loss Zoe. I'm sure your mum would be very proud if you made this for her celebration. My love of rye bread was inspired by making Danish Rugbrod - it's so easy to make. If you want to make this recipe extra special and traditional, add some sunflower and pumpkin seeds to the bread, it will be amazing. Take care x
Well I am for sure going to try to make this Ryebread. I’ve made other breads but not rye yet. So this should be a nice Gateway rye. I’m probably never going to go anywhere because I’m the only really big rye love her. I want it when I want it. Then I don’t want it anymore for a while. So I think that this will be a really good loaf for me. Thank you. By the way I’m Sandy and Tom Michaels on your Facebook sourdough group. I’m Sandy (Captain Evie) Lee Michaels
That's great Linda, it's such an easy way to make great bread. I'm sure you'll love it. Make sure you add some seeds in if you like those, they really take it to the next level!
@@EllysEverydaySoapMaking Well, I did make the bread with sunflower seeds and apparently it was a great success! I can't eat any kinds of bread + many other food sensitivities but my partner loved it. Next time I will use a variety of seeds. Also, tomorrow I will make your sourdough wholewheat pizza dough and my partner is quite happy about that! Linda, Quebec city.
Hi Elly, I have been using all your recipes for various sourdough breads. I have made this one several times but I can't seem to get it to the right consistency. I use 50 grams less water than you recommend but the dough is still very wet, it doesn't have the consistency of yours at all. When I bake it the outside is very dark and the inside very doughy. I have been cooking it ten minutes longer than you recommend to try to remedy that. There must be a huge difference in the absorbency of the flour maybe. I keep trying less and less water. There isn't a choice for rye flour here in Hawaii. Thank you Patricia
Hi Patricia, I'm sorry to hear that. I am guessing that your rye flour must be sifted and there's a lot less bran in it than mine which is milled from the whole grain. Maybe try a larger reduction of the water and see how that goes? Or, could you add something else to it to help give it some more body? Some whole grain wheat flour? Some rolled oats? Nuts or seeds? Just some ideas. Hope you can get it to work.
Just in the process of making my second loaf, really easy method. I'm intending to try adding mixed dried fruit next time, I think the earthiness of the Rye and sweetness of fruit will complmet each other.... Thank you Elly!
Hello, love your channel. Lovely recipes for soap. I would like to know if you thought to maybe add 1 or 2 recipe for shampoo bars and maybe add the same number of hairs’ conditioner solid bars? Keep up the good work!
Thank you Loredana, I really appreciate your feedback and suggestions! I have a recipe for a shampoo soap here th-cam.com/video/Bh92IqTDfAA/w-d-xo.html (it's a soap bar though, not syndet), and I really love this soap for hair washing as well, if you follow with a mild vinegar rinse th-cam.com/video/MzDZts9hjKw/w-d-xo.html Aside from these, I've never made a syndet shampoo bar or conditioner bar - I am most interested in oil based cold and hot processed soap making at the moment. Who knows what the future will bring though ;)
With my rye flour I had to add another 45 g water to get it to a manageable paste-form as in your vid. Also - I think it would be BEST served with imported ham & cheese - especially with the caraway seeds....😍😜
Good option to bake it faster is using bigger amount of rye starter, because rye need to be fermented or its going to be gelly inside. I made my bread this way and its growing 2h only and its very good with sour taste.
Hi Elly, I like your effortless baking, so I'm back to your rye recipe and will give this another chance! 😃 This time, I'll use non stick pan....Pyrex was a nightmare last time! 😳😄
Simply delightful! and simple! and i was a copy cat and had avo and tomatoe on this toasted. LOV LOVE LOVE as well as a slice with just butter... oh YUM!! I do have a question. I went to the link for those glass bread pans and i dont think the usa one is the same as yours ? Only reason im asking is because i used my 'Pullman' which is (innside dementions) 9x4x4 and it was perfect but i really want glass for this loaf. the usa ones (pyrex) do say 1.5 qt... so that is correct for this loaf?
Hi Jill, I would say if you are happy with your pullman pan, then just use that. I found it hard to find the exact same pans as I have! I think about 1.5 qt would be fine :)
Thank you so much for sharing this! What size pan are you using? Loaf pans are typically 9x5 but this seems like huge amount of flour / dough for one such loaf. In the video, the pan also seems very large compared to the oven space (unless it's a toaster oven).
Hi - thanks for the fantastic recipe x doing it right now ... but getting late ... So can I put the dough (1st stage fermentation 4-8 hrs) in the fridge or kitchen counter ) In UK and winter ! ? And continue the next day ?! Thx
Thanks Dan, all the details for the mill I use are here www.ellyseveryday.com/home-milling-mockmill-links Also make sure you check out my other youtube channel! All whole grain sourdough recipes th-cam.com/users/EllysEverydayWholegrainSourdough
Ooh like the coffee water idea. Ty. If I put it in the fridge to proof overnight should I get it back to room temp before baking? Or is the fridge a bad idea to start with? Thank you.
I find the fridge proofing really problematic with these loaves. I like to make them in a one day process usually, or mix in the evening, ferment overnight and bake the next morning :)
Thank you, no I use it straight from the fridge. I made a video about it on my bread channel if you want the full story :) th-cam.com/video/MifPNIYe4dU/w-d-xo.html
Hi… your recipes are great. I make your no need parchment bread recipe all the time. Thank you so much. Can you post again where to get the spatula? Thanks again
Hello Elly, I really love this bread. I have made it many times but it never rises in the oven, it will be nice and rounded before I put it in but it always drops and caves in while cooking. I use less water than you because it seems to fall even more. I use 560 grams of water and the starter is more liquid as well. I have tried using more water and less water. It always tastes good but I would love to get the results you get with it rising rather than falling. Do you have any suggestions? Thank you for doing this videos. Would you do one where you show the bread with the seeds. I know you have to soak seeds but for how long and how much of a difference does that make to the dough, water etc. Thank you. Patricia
Hi Patricia, sounds like you need to get your bread into the oven a lot sooner! If your bread has proofed too long, it will definitely sink in the oven. Also with the seeds, I just add them into the mix dry, at the start, with the flour. I will be doing a seeded rye video soon though :)
Hi Elly, I am ready to start to work with rye and this recipe looks easy and great. I live in Hawaii so it is very warm here, 84 degrees and no air conditioning. I notice with the whole wheat sourdough that my bread was over proofing. For this bread you leave it quite long, would you suggest different timing with the temperature here? I will only follow your videos from now on, I tried the sourdough from another before I saw yours and had a flat pancake. Thank you for doing these recipes. Patricia
Thanks Patricia, I appreciate your words! Yes, in hot weather I'd only leave this about 4 hours, just until it rises up a bit and starts to look bubbly.
Yeah I been trying to make a 100% fine milled rye for a few days now. But I think I used to much water. Going to try 80% hydration, gonna see how that works. I use 1g yeast and no kneed aswell. But if i just scoop it into a pan like you do it should be fine.. I hope.
Yes, less water might be better. It's harder to make 100% rye without sourdough, the acidity of the starter helps to stop the starches breaking down and making it gummy. It's an issue with rye. Try adding a teaspoon of vinegar to your water - that should help.
Great recipe. Been looking for a rye bread recipe. Found your channel. So happy. Can I make it with dry yeast? Don’t have sourdough starter. And could you please list the yeast quantity. Thank you.
Hi Roberta, thank you! I absolutely adore this bread with seeds, and I like to make it Danish style with sunflower and pumpkin seeds. I often add sesame and some chia too - they are all excellent. This bread is really outstanding with seeds added :)
Thank you so much for this! If I had known rye was this easy I would have tried it long ago. I got my Mockmill because of you lol, now I'm gonna have to get some rye grains too 😆I have a Pullman loaf tin I might try this recipe in. That dough is so weird, It almost looks like a cookie dough mixture. This is such a simple easy recipe you can't even imagine it would actually work out but wow, how amazing it is! For my usual sourdough I mix the starter with the water to make it easier to mix into the flour. I don't know if this changes anything about how the dough ferments though? Also, could you leave it in the pan overnight? xx
That's so cool! You should definitely give this a try. You'll love it. Yes, you can mix the starter in the water first if you like, it doesn't make any difference to the fermentation. And yes, you could also leave this in the pan overnight if your kitchen is cool enough. Just have to watch that it doesn't overferment. Leave it somewhere quite cool and it should be fine :)
@@EllysEverydaySoapMaking Oops sorry I meant to ask if it would be ok to leave the loaf in the pan overnight after it had been cooked, or is it best to take it out of the pan and wrap it up?
Hello from Phoenix AZ, talk about hot weather! Quick question please. What size is your starter jar for Boris? I am using mason jars, but would like to get a Weck jar, one that is large enough. Thanks, love your video's.
Hi Jerry, and thank you! My favourite for starter is the 500ml (or thereabouts) size Weck jar. I started off with a bigger one but this size is perfect :)
Hi! Yes, you could use honey, or just leave it out all together. Thanks, hope you like it! Depending on your flour, you may want to reduce the water a bit. Or add some seeds to soak up the extra moisture. It's almost a too-wet dough!
Hi Elly This looks amazing, I have never made a 100 so I am very curious. I would like to add raisins. Any experience that you would like to share? Thanks for the lovely video cheers!
Thank you, raisins would be lovely in this bread! I would just add them into the mix right from the start. Maybe about a cup for this loaf, depending on how many you want.
Hey Elly Love your video tutorial! I’ve made this a few times now and it’s so yum!! Do you think this base recipe will be ok to make a fruit bread ? Thanks again
Elly!! Worked out a treat! I added about 160gm worth of dried peaches and figs, 1/2 cup walnuts and currants. Soaked them for 5 mins in warm water so it wouldn’t affect hydration and used the soaking liquid as part of the water required. Also added some cinnamon and allspice to the flour. Thanks so much!
Thanks Robin. I recommend Mockmill - I've had one for two years now. Made in Germany designed by Wolfgang Mock (designing mills since 1970's). It's a stone mill, excellent quality and affordable. They have some great information on their website. Here is some information about me and Mockmill facebook.com/notes/ellys-everyday/ellys-everyday-mockmill-links/3357187667636443/
Thank for recepie Elly! Could you please tell you secret cover for Pyrex glass form, once I tried to baked in and used butter as for aluminum tins, so it was a nightmare to take out the loaf.
rye breads are really low mainteneance breads. No kneading, no coil folds. Such easy. You should throw the dough to the bread pan and let it rise there. When it rises just throw it into oven. No need to ferment in the bowl. There's also no need for molasses if you have proper rye flour, my WR bread get even darker without molasse.
Thank you, yes I have made my rye without the first bowl ferment, somehow I like the extra fermentation time of the second rise! Yeah I agree about the molasses, most of the time I leave it out :)
Hi Blayne, I just recorded a video on bread storage today! Basically it depends on your climate. If your weather is cool and dry, then yes, a plastic bag will be great. If you have hot and or humid weather, a cloth bag or tea towel is better. It will be fresh for a few days, but will keep a lot longer and toasts great!
You could, about 1/4 teaspoon would be sufficient. But sourdough starters are much better for rye breads. The acidity helps prevent starch attack! You can google that :)
However I've seen some spectacular einkorn loaves on the Whole Grain Sourdough Baker group on facebook that are made like wheat loaves. It is a type of wheat after all...
That looks delicious! Thank you! Just one question....what will happen if I don't add the molasses, since I dont have it right now? Is it necessary for the flavour or more to create the darker color?
When I made this I bulk formented it in oven with lite on and turned oven on once in a while. It doubled and a bit more but it was so moist I picked it up with my hands and put it in long pans. How do I keep rye from getting gummy. I know rye can get gummy and I don’t cut into it for 48 hrs.
Hi Linda, it sounds like you may need to add less water for the flour you're using. Not all can take the same amounts of water. Rye is a very sticky dough though, and this recipe does have a lot of water in it.
Nice looking loaf! A few questions for you : 1) if we wanted a more "tangy" flavor, could we do an overnight / fridge proof and bake the following day? (I assume that would give more tang in the taste?) 2) how cold is it in AUS now? I ask because I'm also in the Southern Hemisphere (Winter is coming here in S. Africa!) and my house only gets up to 12-14C in the daytime (night time only 5C in non-heated rooms!). I assume that means a lot longer waiting for the rise / proofing in all stages? (maybe even no need to refrigerate overnight, just leave in a cool area of the house and bake in the morn?) Thanks in advance and I really like all your videos! (hoping to try your overnight / long autolyse method with stoneground whole wheat flour in the near future!)
Hi, and thank you! It's getting cool here but we're still in the low 20's during the day time. If I wanted more tang I'd use a rye starter and use a bit more of it than I did here. And yes, you could leave it somewhere for a longer and cooler ferment, but probably not the fridge :)
@@ngiamkeejone9415 Rye always needs some acid in the dough. When you use only yeast you have to use vinegar or something similar also. Sorry, can't tell the amount of yeast you'll need.
Hi there, Love the recipe!! Would you soak the seeds before adding them & adding less water to the dough afterwards? And would you count them towards your 600g flour or add them on top of that? :) Thanks :)
Hi, thank you! No I wouldn't soak the seeds and would just add them in addition to the flour weight. Because this loaf is very well hydrated, you don't need to soak the seeds. In fact the seeds are great at soaking up some of that water! You can soak the seeds, but you'd want to reduce the water in the recipe to compensate :)
Yes I do Irena! I have just joined the Mockmill partner program, so if you are anywhere in the world other than the USA you can use my link here mockmill.com/int/?sPartner=101515 to look at the mockmill models (mine is the Mockmill 200). Any sales generated through the use of my link provide me with a small commission, which really helps me out! I don't have a link for US customers yet, but I heard just yesterday that Breadtopia now has Mockmills back in stock :)
Thanks Linda, this is a very wet dough, it may not go too well proved in a basket. You'll probably get a pancake at the end! I'd significantly reduce the hydration for a banneton proof (maybe 70%?). You'd have to watch for about a 50% volume increase before you bake it.
Yes I do. But I don't add steam, I just bake with my loaves inside a roaster or dutch oven, or other container to capture the moisture from the dough. This video, along with my recipe videos, explains some of my baking methods :) _Bread Baking Setup Options and Ideas_ th-cam.com/video/3oyiuGYrdNQ/w-d-xo.html
Ah yes, I get that Vikram! I was probably about 20-23°C in my kitchen that day. I put the dough in the warm oven to speed it up. Otherwise the bulk would have taken all day and half the night! The trick is not to go by time, but to go by what the dough looks like. When it's risen and getting bubbly, it's ready.
@@EllysEverydaySoapMaking I made something like this a little while back, adding more molasses as well as some cocoa powder and a little olive oil. I felt very much out of my comfort zone, but I went ahead and baked it. I sliced some of it after it cooled and I knew my housemate would want to try it because she is German (though raised in the U.S.) and has fond memories of rye bread that is impossible to find where we live. I tasted it and it was okay but I wasn't sure if I liked it or not. She tried it and said it reminded her of being a little kid and tasted like what they used to eat -- and a week later her sister came over and she loved it too. What a surprise! I always had a "thing" for wanting to eat "black bread" you hear so much about in history. I guess that's why I have the compulsion to add the molasses and cocoa!
I was making a starter with some old rye that I’ve kept in the refrigerator for 13 years since my mother passed away. But the starter seemed like paste. So I threw it out and started another one with whole wheat. But looking at your dough there I’m wondering if maybe that starter was fine because it was kind of like clay. Do you think the old dough is OK?
Hi, yes there is a good chance it was perfectly fine. If it was whole rye grain kept in the fridge it would have stored quite well. Flour or starter would likely have spoiled in that long period of time.
If you mixed the starter into the water, you might get a more uniform mixture? Also, have you tried using a lower heat for a longer bake-time in order to have a softer crust?
Hi Randy, I don't have any issues with the starter being mixed in. Also you'll still get a hard crust on rye bread if baked at lower temps. It's just the nature of rye bread. Steaming the crust after baking is the answer.
You could pretty much follow this exactly! 50% rye is still like clay. Maybe reduce the water a bit, unless your wheat and rye flours are freshly milled.
@@EllysEverydaySoapMaking Following up to say the loaf turned out beautifully and was delicious! I went the seeded route and added the zest of an orange. Even with the seeds I used less water. This will go in our permanent rotation. Thanks for the tips on keeping it soft. It worked perfectly.
Yes, that would work well, as long as the environment is not too warm. Keep it cooler rather than warmer because overnight is a long fermentation time :)
You didn’t say how high to raise this in the bulk ferment or in the bread pan. You said it’s very forgiving I have trouble getting it to raise especially in the baking pan. I bulk ferment it in oven with lite on. Once I let it raise too long it fell. Another time it took .6 hrs and coulnt get it to proof enough so I baked it it came out too dense. Sometimes I use ur recipe some times another but I can’t get it to rise enough on second raise. My kitchen is about 68 F. Please help😢
Hi Elly! I tried this recipe (almost) exactly (okay, I used beer in place of much of the water). I even waited 24 hours before cutting it. The loaf was tall and beautiful, but unfortunately it was too moist and gummy inside to be delicious. Do you have advice on how to prevent that with whole fresh-milled grains in general, and with this loaf in particular -- maybe longer baking time, higher temperature, etc.? Cool the loaf in the cooling oven? Other ideas from your experience? Much gratitude to you!!
Hi Bill, if I had my time over again I would use less liquid in this recipe! Most often I add a lot of seeds to this bread, which soak up any excess moisture - I was a little ambitious with this loaf and the amount of water I used. Just reduce the water (or beer) and it will be perfect (or, add a tonne of seeds!)
I have made this 100% rye bread a couple of times. Have been very happy with it -- but after just a couple of days after taking a few slices out of the freezer it starts to get covered with tiny but very obvious white dots. Do you know if that is mold? Or yeast? Or something else?
@@EllysEverydaySoapMaking Yes. I think I finally figured out it was from using plastic bags repeatedly (which allowed little mold spores to develop seemingly overnight). Keeping bread outside of the freezer has been a problem for me without using new plastic bags all the time, and I really don't like doing that. I don't have any experience with those wraps people get that are made of beeswax and cotton (I think). Or maybe I should consider some kind of butcher paper. (I live in a very humid place.)
Hi Elly, have you done one of these with a long cool ferment? My normal sourdough routine is mix in the morning, shape by lunch, into a 10 C retarder for 18 hours and bake the next morning. Any suggestions or just give it a go? Thanks.
Hi Vincent! No, I haven't. To be honest I'm wary of rye and other 100% whole grain loaves in long retarded fermenting situations. I've had some whole wheat loaves overferment in my fridge and go a bit heavy, so for me I like to keep them light and do it all in one day. It's totally worth a try though! Hope you're keeping well :)
@@EllysEverydaySoapMaking I opted for cold bulk in the fridge, going to knock down, pan, and let rise while my oven's firing and I'm baking the other breads for market. I will let you know how it goes. This afternoon shift really cramps my baking. :D
I love your recipes! I baked this loaf yesterday and it came out gummy on the bottom, I left in wrapped in a cloth for 12 hours. I baked it using a glass pan like you did, I think the fermentation both in bulk and final rise were fine, the baked loaf looked nice out of the oven. What could have caused the gumminess? The loaf was stuck to the glass pan and the bottom of the loaf wasn't hard, but on the softer side (it didn't pass the tap test), but my thermometer marked 205 F so I thought it was baked all they way. Any thoughts? Thank you :)
@@EllysEverydaySoapMaking thank you for the response :) the gumminess completely disappeared once I toasted the bread, which leads me to believe the problem was linked to underbaking, next time I will lower the hydration too! As I sliced the loaf I encountered some cracks in the crumb (not many though, and the cracks were surrounded by gumminess), could this be due to underbaking too? Thanks for all your insights, I am an experienced baker with other flours, but i haven’t practiced with rye that much! :)
Thanks, Elly! I’m not much of a U-tuber (except for lately on my sourdough craze), so I didn’t realize that I could see your replies directly an email account which I use for non personal correspondence and which I only check every few weeks. I will now be on the alert for when you become a sponsor of the MockMill in the US. I’m not in any hurry and you should get your commission. I must tell you that your videos have brought fun and creativity to my baking. As I told you earlier, I’ve been cooking for the family and now for friends for a long time, but I’ve done very little flour baking - breads, cakes, pastries - because they’ve never had much appeal to me. My cooking “guru” was Mark Bittman of originally the New York Times and now a prolific cookbook author and blogger. His minimalist style, his emphasis on good quality, simple seasonal ingredients and no fuss recipes inspired me to become the decent cook that I am today. I believe that you will do the same for me as far as baking and for that, I'm truly grateful. I baked the 100% whole rye loaf today, and with your kind encouragement to be relaxed about it all, I changed it to use about 300gr of rye starter discard I had in the fridge. I made the recipe with your proportions, but 150gr of the flour and 150gr of the water came in with the 300gr discard. I also used a stainless steel roaster to put the glass container with the dough in and sprayed some water to create steam. The loaf rose beautifully and its now all wrapped up in cloth as you instructed us to soften the crust. I hope it will taste good, but for now, it smells and looks beautiful. Thank you so much! I hope you and yours are well and staying sane. With gratitude from san Diego, Ana
That's wonderful Ana, thank you! I've just added a post today with my USA Mockmill link. All the details are on my facebook page as well. So happy for you with your baking!
its been almost 7 hours and dough is not rising, its bubbly when I look under glass container but didn't rise. My rye starter doubled this morning so not sure what could go wrong. I kept it in the oven with light so it was warm, can I leave it over night and do the second rise tomorrow? thank you
I finally found some organic rye flour, must have been the last packet in the Sutherland Shire. Have had my starter going for 4 day's, can't wait to make this bread as it is similar to Danish Rye ( RUGBRØD). Helga's no longer make it and you can't have Danish smorgasbord unless you have rye bread. 🇩🇰
I don't recommend it with rye because it needs the acidity to prevent the starches breaking down and getting a gluey mess. Wheat breads are fine, but 100% rye bread like this definitely benefits from a sour culture starter.
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THANK YOU, ELLY! I followed your recipe, and, voila, it turned out beautifully. I simply love it the effortless and matter of fact way you approach bread making. I realise there is a lot of knowledge and trial and error behind all your accomplishments. But you are such a breath of fresh air after all those intense young men who advocate suffering for their art, while you mischievously deliver a brilliant loaf every time with a certain je ne sais quoi! Bravo and many, many thanks!
Merci! How wonderful! Thank you, and you're very welcome. I find that my bread never works out if I try too hard, but I agree there's a lot of experience behind my ease as well. I'm grateful to be at this point, but it is do-able for anyone!
@@EllysEverydaySoapMaking How much yeast should I add instead of sourdough?
I just made this loaf, adding seeds. Previously not a fan of rye bread, I absolutely love it. The molasses adds flavor and the texture is amazing. Will be ordering more rye grains.
I can’t tell you how happy I am to have discovered your videos. Sourdough straight from the fridge. Simple and flexible proofing. Thank you so much.
Thank you Karen, that's great to hear!
When I make this bread I let it ferment in the same pyrex dish that I use to bake . I have the impression that it gets fluffier that way . Also I bake in a lower temperature , so the crumb cooks better and the crust is not that hard . Lovely video . Cheers
Thank you, yes there are so many ways to make a loaf of bread! If you wrap the loaf after baking you'll never get a hard crust :)
Thanks Elly! I bought the Mockmill 200 today using your discount code. I’m looking forward to baking this 100% rye bread again soon with my own freshly milled flour. Thank you again for your fun, informative and to the point videos. After watching endless videos on sourdough baking from many other sources, your videos unleashed the relaxed baker in me and I’ve been baking much better loaves since then. My friends and family thank you, also! Best wishes to you and yours from California - Ana
Thank you so much Ana, that's wonderful to hear! I'm so happy for you, and very grateful for your support. I'm sure you and your friends and family will have many years ahead of enjoying your wonderful breads! Thanks again :)
Elly, Thought about you today while getting ready to make 2 Loaves of Sourdough Sandwich
Bread. They turned out fine. The SDS you taught me.....WORKS GREAT. Thanks for that.
Simple, Direct...AND IT WORKS. I was wishing: You would make a Sourdough Sandwich 9 x5
Bread . A recipe that makes two loaves. I make bread weekly...one for us and one for the
neighbor family that buys and delivers our groceries. So glad you made this Rye Bread. Will
copy the recipe NOW. Thanks again
Thanks Aria, glad you're enjoying my content. Thanks for your suggestion too, I hope to do a sandwich bread video soon.
Love your attitude and the sharing of the way you mix and bake. So helpful, I've made your recipe without masuring. Just did it by the feel of the dough consistency. Added a few tablespoons caraway seeds and molasses. Stuck the pan inside a Dutch Oven. Such a great bread. Thanks for sharing.
Lovely. That's a great way to make bread. I still do it that way too when I feel like it.
Finally one without seeds. Thanks a lot. I will try it tomorrow. And thank you that you used a glass mold. It will work perfect with me. I am from Mexico.
You're welcome. Thank you :)
Elly's Everyday, I tried it and the flavor is great, although the glass mold worked well, the cooking time was off, because of it, it was a bit raw. It needs a bit longer cooking time. I measured the internal temperature and it was 98 C, but at the end the bottom part of the bread was undercooked. I will try it again. Thanks a lot.
This looks just gorgeous and so easy! I'll be making this recipe this week! Thank you Elly!
Thank you! You're very welcome. Have fun with it!
A real pleasant experience watching your videos....your techniques with sourdough starter and bread recipes are the best I’ve seen. Many thanks from Canada 🇨🇦!!
Thank you so much, I appreciate that! Nice to hear from you.
So beautiful. It's the first time I see a 100% hydration recipe of whole grain rye bread. I'm going to try it!
Oh yay! Thank you, hope you enjoy it.
Love listening & watching all the videos! Always incredibly pleasant to follow along....You always make my day Elly!
Thank you so much Regina :)
@@EllysEverydaySoapMaking hi Elly. Thank you for the recipe. I made it yesterday. I cut it today and it seems like it needed more baking time. The middle wasn’t dry and didn’t look like yours. Shall I add more baking time or bake it at a lower temperature for a longer time? Thanks!
I tried to make a rye starter once. Did not go well. Hadn't thought to just try the regular starter for rye bread, though. Will be giving this a try soon!
Something I do now is to dissolve the starter in the water before adding it to the dry ingredients.
Thanks, as always, for a great video!
Thanks Michael, yes I've had rye starters too but have only kept one starter for years now. It seems to work just fine with every type of bread I bake. Well enough for my standards anyway! All the best.
Your Rye Bread: FANTASTIC ...LOVE IT. THANKS FOR SHARING.
Thank you!
Thanks for this inspiration. I've made no-knead wholemeal loaves in a very similar way before but wasn't sure it would work this well with rye. Love your Aussie 'she'll be right' relaxed approach too.
Thanks Jeremy. Rye sourdough is the easiest bread to make, and because of the lack of gluten it's so sticky and nearly impossible to knead, so this is the best way for sure. Not sure if you've seen my new channel dedicated to whole grain sourdough, you might like that too th-cam.com/users/EllysEverydayWholegrainSourdough
After trying many other recipes yours is my go to recipe. So easy, so flexible. I got the same mill you have after watching your video. Thanks much!
That's fantastic Jason, thank you!
Oh, how beautiful! I love rye and I can rarely resist the temptation to add some rye to my breads, but that of course prevents the loaf from baking and rising like I would like it to. So I bake them in a pan as well. Sadly, the only whole grain rye I find here is very coarse and I don't have a mill to mill it a little finer, so I usually only add it to other breads. But this is definitely gonna be a project for the future, seeds and all!
Thanks Audrey, this will work quite well with coarse rye as well :)
Can't wait to try this recipe. I have been looking for a simple sourdough rye bread to try. This definitely looks like the one for me. Going to start it today. Thank you so much. I am going to try using my whole wheat sourdough starter for one loaf and my regular sourdough starter for the other loaf and compare the two. Thank you so much. I keep you posted.
Hope it worked well for you, you might like this one on my new channel too th-cam.com/video/HCn3EetWF5g/w-d-xo.html
Wow ! I mean seriously WOW ! I was blown away .. have never seen this done before and I am so intrigued ! AND .. I just happen to have some organic, stone ground whole grain flour AND molasses ! ( this never happens by the way .. lol ) * insert sound of angelic chorus * .. Definitely on my "to-try" list .. Great presentation as well.. easy to watch .. easy to follow.. and looks delicious.......
ticks all the boxes : ] thank you !
That's awesome Sharon! I've got my own chorus singing right now reading that! :) Thanks for your kind feedback, I appreciate it :)
What a great addition--thank you! You're videos are the only ones which work for me (I lack skill)!
Thanks Tom, you are most welcome. My videos are proof that you don't have to be a pro and go to extraordinary lengths to make great bread :)
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Thank you so much for sharing this way of making rye bread Ellie. I tried it last week and it was a hit. The second loaf is busy fermenting at the moment.
Ooh, that's exciting!
This looks so amazing yet simple to make. Thanks for sharing.
You're welcome! Rye bread is the most delicious thing!
This looks interesting. I have begun a starter and have been learning about sourdough breads and other things to do with it. So I have the starter and molasses but I need to track down some rye flour. I need to try this! Thanks for the video!
Thank you Heidi, that's great! Hope you enjoy it :)
This looks so simple. I have been trying to find a good recipe for this bread adits very hard. Not one recipe is the same. I wanted to buy some bread for my Moms celebration of Life she was born in Denmark and to honor her we are having a Smorgasbord. However trying to find the bread that I grew up on is impossible and they are not making it any longer. So I am going to bake my own.. Cant wait to try this recipe for its the only one that looked like my Moms favorite bread! Thank you!
I'm sorry to hear of your loss Zoe. I'm sure your mum would be very proud if you made this for her celebration. My love of rye bread was inspired by making Danish Rugbrod - it's so easy to make. If you want to make this recipe extra special and traditional, add some sunflower and pumpkin seeds to the bread, it will be amazing. Take care x
Well I am for sure going to try to make this Ryebread. I’ve made other breads but not rye yet. So this should be a nice Gateway rye. I’m probably never going to go anywhere because I’m the only really big rye love her. I want it when I want it. Then I don’t want it anymore for a while. So I think that this will be a really good loaf for me. Thank you.
By the way I’m Sandy and Tom Michaels on your Facebook sourdough group. I’m Sandy (Captain Evie) Lee Michaels
Hi Sandy, nice to hear from you! I'm sure you'll love this recipe, it's so easy to make and is very flexible with other ingredients too.
I can't wait to make this. Thank you ❤
I'm making this tomorrow. Thank you! Linda, Quebec, Canada
That's great Linda, it's such an easy way to make great bread. I'm sure you'll love it. Make sure you add some seeds in if you like those, they really take it to the next level!
@@EllysEverydaySoapMaking Well, I did make the bread with sunflower seeds and apparently it was a great success! I can't eat any kinds of bread + many other food sensitivities but my partner loved it. Next time I will use a variety of seeds. Also, tomorrow I will make your sourdough wholewheat pizza dough and my partner is quite happy about that! Linda, Quebec city.
That looks delicious, especially with the melasse in. I'm going to try that
.... Thankyou 😊
You're welcome, thank you :)
Fantastic recipe! Thank you!
My pleasure 😊
thanks a lot I will try it and I hope i will remember to follow up how it came
Made this yesterday (with a bit of caraway and pumpkin seeds)... eating for lunch today. Super easy and super yummy 😋. Thank you for sharing.
Fantastic, sounds delicious!
Can't wait to bake this beauty!!
Woohoo! Have fun :)
Will divide the portion into two loaf pans. Thank you
You're welcome :)
Hi Elly, I have been using all your recipes for various sourdough breads. I have made this one several times but I can't seem to get it to the right consistency. I use 50 grams less water than you recommend but the dough is still very wet, it doesn't have the consistency of yours at all. When I bake it the outside is very dark and the inside very doughy. I have been cooking it ten minutes longer than you recommend to try to remedy that. There must be a huge difference in the absorbency of the flour maybe. I keep trying less and less water. There isn't a choice for rye flour here in Hawaii.
Thank you
Patricia
Hi Patricia, I'm sorry to hear that. I am guessing that your rye flour must be sifted and there's a lot less bran in it than mine which is milled from the whole grain. Maybe try a larger reduction of the water and see how that goes? Or, could you add something else to it to help give it some more body? Some whole grain wheat flour? Some rolled oats? Nuts or seeds? Just some ideas. Hope you can get it to work.
Just in the process of making my second loaf, really easy method. I'm intending to try adding mixed dried fruit next time, I think the earthiness of the Rye and sweetness of fruit will complmet each other.... Thank you Elly!
Compliment 😂
You're welcome, that sounds nice! This would be awesome made with rye too (over on my new channel) th-cam.com/video/wP3gZaiA6aY/w-d-xo.html
Looking goodie aye, this is very organic process, love it 🥰
Thanks so much 😊
Hello, love your channel.
Lovely recipes for soap.
I would like to know if you thought to maybe add 1 or 2 recipe for shampoo bars and maybe add the same number of hairs’ conditioner solid bars?
Keep up the good work!
Thank you Loredana, I really appreciate your feedback and suggestions! I have a recipe for a shampoo soap here th-cam.com/video/Bh92IqTDfAA/w-d-xo.html (it's a soap bar though, not syndet), and I really love this soap for hair washing as well, if you follow with a mild vinegar rinse th-cam.com/video/MzDZts9hjKw/w-d-xo.html
Aside from these, I've never made a syndet shampoo bar or conditioner bar - I am most interested in oil based cold and hot processed soap making at the moment. Who knows what the future will bring though ;)
Made it, worked perfectly
Yes!
Thank you for sharing your recipe. You are the best ♡
My pleasure 😊
With my rye flour I had to add another 45 g water to get it to a manageable paste-form as in your vid. Also - I think it would be BEST served with imported ham & cheese - especially with the caraway seeds....😍😜
The caraway sounds lovely!
Good option to bake it faster is using bigger amount of rye starter, because rye need to be fermented or its going to be gelly inside. I made my bread this way and its growing 2h only and its very good with sour taste.
Thanks for sharing
@@EllysEverydaySoapMaking I'm using around 40% of fermented rye when bread is 100% rye
Hi Elly, I like your effortless baking, so I'm back to your rye recipe and will give this another chance! 😃 This time, I'll use non stick pan....Pyrex was a nightmare last time! 😳😄
Simply delightful! and simple! and i was a copy cat and had avo and tomatoe on this toasted. LOV LOVE LOVE as well as a slice with just butter... oh YUM!! I do have a question. I went to the link for those glass bread pans and i dont think the usa one is the same as yours ? Only reason im asking is because i used my 'Pullman' which is (innside dementions) 9x4x4 and it was perfect but i really want glass for this loaf. the usa ones (pyrex) do say 1.5 qt... so that is correct for this loaf?
Hi Jill, I would say if you are happy with your pullman pan, then just use that. I found it hard to find the exact same pans as I have! I think about 1.5 qt would be fine :)
Thank you so much for sharing this! What size pan are you using? Loaf pans are typically 9x5 but this seems like huge amount of flour / dough for one such loaf. In the video, the pan also seems very large compared to the oven space (unless it's a toaster oven).
I made it and was delicious... Thanks! :)
Great to hear!
Hi - thanks for the fantastic recipe x doing it right now ... but getting late ...
So can I put the dough (1st stage fermentation 4-8 hrs) in the fridge or kitchen counter ) In UK and winter !
? And continue the next day ?!
Thx
The fridge would be too cold, but the counter might be ok! It could become overfermented, maybe put an ice pack underneath it if you have one.
amazing tutorial, thank you :)
Thank you Mrs. Elly, could you please tell me what is the make of that rye seed grinder? Thank you for your interesting video. God bless!
Thanks Dan, all the details for the mill I use are here www.ellyseveryday.com/home-milling-mockmill-links
Also make sure you check out my other youtube channel! All whole grain sourdough recipes th-cam.com/users/EllysEverydayWholegrainSourdough
Hi Elly, it will be great to include the dimension of the loaf pan. Thanks
Ok, I'm wondering if I put this in the description box? Here they are for you: 25cm long, 10.5cm wide and 7.5cm deep (approximately).
Ooh like the coffee water idea. Ty.
If I put it in the fridge to proof overnight should I get it back to room temp before baking? Or is the fridge a bad idea to start with? Thank you.
I find the fridge proofing really problematic with these loaves. I like to make them in a one day process usually, or mix in the evening, ferment overnight and bake the next morning :)
Your oven is so clean! :)
Ah yes, I only use it for bread :)
Hi Elly, this is lovely and I am getting ready to make this.But, do you not get your starter ready beforehand?
Thank you, no I use it straight from the fridge. I made a video about it on my bread channel if you want the full story :) th-cam.com/video/MifPNIYe4dU/w-d-xo.html
Hi… your recipes are great. I make your no need parchment bread recipe all the time. Thank you so much.
Can you post again where to get the spatula? Thanks again
Thank you. I can't seem to find these spatulas anywhere anymore. I must do another search...
Hello Elly, I really love this bread. I have made it many times but it never rises in the oven, it will be nice and rounded before I put it in but it always drops and caves in while cooking. I use less water than you because it seems to fall even more. I use 560 grams of water and the starter is more liquid as well. I have tried using more water and less water. It always tastes good but I would love to get the results you get with it rising rather than falling. Do you have any suggestions? Thank you for doing this videos. Would you do one where you show the bread with the seeds. I know you have to soak seeds but for how long and how much of a difference does that make to the dough, water etc. Thank you. Patricia
Hi Patricia, sounds like you need to get your bread into the oven a lot sooner! If your bread has proofed too long, it will definitely sink in the oven. Also with the seeds, I just add them into the mix dry, at the start, with the flour. I will be doing a seeded rye video soon though :)
Thank you Elly. I look forward to your seed rye bread video.
Another great receipe Elly, yum do u use normal salt, or sea salt.?
Thank you Donna, I just use normal iodised table salt.
Hi Elly, I am ready to start to work with rye and this recipe looks easy and great. I live in Hawaii so it is very warm here, 84 degrees and no air conditioning. I notice with the whole wheat sourdough that my bread was over proofing. For this bread you leave it quite long, would you suggest different timing with the temperature here? I will only follow your videos from now on, I tried the sourdough from another before I saw yours and had a flat pancake. Thank you for doing these recipes. Patricia
Thanks Patricia, I appreciate your words! Yes, in hot weather I'd only leave this about 4 hours, just until it rises up a bit and starts to look bubbly.
Yeah I been trying to make a 100% fine milled rye for a few days now. But I think I used to much water. Going to try 80% hydration, gonna see how that works. I use 1g yeast and no kneed aswell. But if i just scoop it into a pan like you do it should be fine.. I hope.
Yes, less water might be better. It's harder to make 100% rye without sourdough, the acidity of the starter helps to stop the starches breaking down and making it gummy. It's an issue with rye. Try adding a teaspoon of vinegar to your water - that should help.
Great recipe. Been looking for a rye bread recipe. Found your channel. So happy. Can I make it with dry yeast? Don’t have sourdough starter. And could you please list the yeast quantity. Thank you.
So keen to try this tomorrow, but I will like to add seeds. In your opinion, which seeds will go with rye?! Thanks, love this channel!
Hi Roberta, thank you! I absolutely adore this bread with seeds, and I like to make it Danish style with sunflower and pumpkin seeds. I often add sesame and some chia too - they are all excellent. This bread is really outstanding with seeds added :)
Thank you so much for this! If I had known rye was this easy I would have tried it long ago. I got my Mockmill because of you lol, now I'm gonna have to get some rye grains too 😆I have a Pullman loaf tin I might try this recipe in. That dough is so weird, It almost looks like a cookie dough mixture. This is such a simple easy recipe you can't even imagine it would actually work out but wow, how amazing it is! For my usual sourdough I mix the starter with the water to make it easier to mix into the flour. I don't know if this changes anything about how the dough ferments though? Also, could you leave it in the pan overnight? xx
That's so cool! You should definitely give this a try. You'll love it. Yes, you can mix the starter in the water first if you like, it doesn't make any difference to the fermentation. And yes, you could also leave this in the pan overnight if your kitchen is cool enough. Just have to watch that it doesn't overferment. Leave it somewhere quite cool and it should be fine :)
@@EllysEverydaySoapMaking Oops sorry I meant to ask if it would be ok to leave the loaf in the pan overnight after it had been cooked, or is it best to take it out of the pan and wrap it up?
Hello from Phoenix AZ, talk about hot weather! Quick question please. What size is your starter jar for Boris? I am using mason jars, but would like to get a Weck jar, one that is large enough. Thanks, love your video's.
Hi Jerry, and thank you! My favourite for starter is the 500ml (or thereabouts) size Weck jar. I started off with a bigger one but this size is perfect :)
@@EllysEverydaySoapMaking - Thank you for the quick reply
Hello! Can I use honey instead of molasses? Or can I skip it? Thanks a lot! I cannot wait to try this recipe ❤️
Hi! Yes, you could use honey, or just leave it out all together. Thanks, hope you like it! Depending on your flour, you may want to reduce the water a bit. Or add some seeds to soak up the extra moisture. It's almost a too-wet dough!
Hi Elly This looks amazing, I have never made a 100 so I am very curious. I would like to add raisins. Any experience that you would like to share? Thanks for the lovely video cheers!
Thank you, raisins would be lovely in this bread! I would just add them into the mix right from the start. Maybe about a cup for this loaf, depending on how many you want.
Thx so much. I tried to give a thumbs up but it did not work out. I appreciate all your sourdough recipes.
Oh that's ok. I appreciate you trying! Thank you.
Hey Elly
Love your video tutorial! I’ve made this a few times now and it’s so yum!!
Do you think this base recipe will be ok to make a fruit bread ?
Thanks again
Yes that would be nice I think :)
Elly!! Worked out a treat! I added about 160gm worth of dried peaches and figs, 1/2 cup walnuts and currants. Soaked them for 5 mins in warm water so it wouldn’t affect hydration and used the soaking liquid as part of the water required. Also added some cinnamon and allspice to the flour.
Thanks so much!
I don’t know how to upload a photo or I would 🤷♀️
Ah finally. This is the video I've been looking for. Thank you. What mill do you recommend, and why?
Thanks Robin. I recommend Mockmill - I've had one for two years now. Made in Germany designed by Wolfgang Mock (designing mills since 1970's). It's a stone mill, excellent quality and affordable. They have some great information on their website. Here is some information about me and Mockmill facebook.com/notes/ellys-everyday/ellys-everyday-mockmill-links/3357187667636443/
Thank for recepie Elly! Could you please tell you secret cover for Pyrex glass form, once I tried to baked in and used butter as for aluminum tins, so it was a nightmare to take out the loaf.
This is the good stuff! www.ellyseveryday.com/ellys-everyday-blog/ellys-pan-release-diy-nonstick-pan-coating
rye breads are really low mainteneance breads. No kneading, no coil folds. Such easy. You should throw the dough to the bread pan and let it rise there. When it rises just throw it into oven. No need to ferment in the bowl. There's also no need for molasses if you have proper rye flour, my WR bread get even darker without molasse.
Thank you, yes I have made my rye without the first bowl ferment, somehow I like the extra fermentation time of the second rise! Yeah I agree about the molasses, most of the time I leave it out :)
Thank you.
You're welcome!
Elly, I'm excited to try this recipe. Can I store in in a bread bag (plastic bag) at room temp? How long will it stay fresh? THANKS.
Hi Blayne, I just recorded a video on bread storage today! Basically it depends on your climate. If your weather is cool and dry, then yes, a plastic bag will be great. If you have hot and or humid weather, a cloth bag or tea towel is better. It will be fresh for a few days, but will keep a lot longer and toasts great!
Would it be possible to use dry yeast? If yes, how much ? Thank you.
You could, about 1/4 teaspoon would be sufficient. But sourdough starters are much better for rye breads. The acidity helps prevent starch attack! You can google that :)
Look so easy and nutritious. I wonder if I could use this recipe for Einkorn?
Thank you, I think that could work :)
However I've seen some spectacular einkorn loaves on the Whole Grain Sourdough Baker group on facebook that are made like wheat loaves. It is a type of wheat after all...
Awesome, thank you. I will try it.
Have you ever tried sprouting it then dehydrating it and then milling it? I think I’m going to try this so I just wondered.
No I haven't, that's a bit more work than I can manage I'm afraid!
That looks delicious! Thank you! Just one question....what will happen if I don't add the molasses, since I dont have it right now? Is it necessary for the flavour or more to create the darker color?
No, you don't need it. Just leave it out - your loaf will be fine!
When I made this I bulk formented it in oven with lite on and turned oven on once in a while. It doubled and a bit more but it was so moist I picked it up with my hands and put it in long pans. How do I keep rye from getting gummy. I know rye can get gummy and I don’t cut into it for 48 hrs.
Hi Linda, it sounds like you may need to add less water for the flour you're using. Not all can take the same amounts of water. Rye is a very sticky dough though, and this recipe does have a lot of water in it.
This is all good and well but where do you get a starter from or how do you make it?
Here are my instructions : ) www.ellyseveryday.com/how-to-make-a-sourdough-starter
Looks delicious...could you please do a video on a starter dough?
Thank you, yes I have that one right here th-cam.com/video/YxJCMHAlkd4/w-d-xo.html
@@EllysEverydaySoapMaking thank you sooooo very much going to make one today 😊
Nice looking loaf! A few questions for you : 1) if we wanted a more "tangy" flavor, could we do an overnight / fridge proof and bake the following day? (I assume that would give more tang in the taste?) 2) how cold is it in AUS now? I ask because I'm also in the Southern Hemisphere (Winter is coming here in S. Africa!) and my house only gets up to 12-14C in the daytime (night time only 5C in non-heated rooms!). I assume that means a lot longer waiting for the rise / proofing in all stages? (maybe even no need to refrigerate overnight, just leave in a cool area of the house and bake in the morn?) Thanks in advance and I really like all your videos! (hoping to try your overnight / long autolyse method with stoneground whole wheat flour in the near future!)
Hi, and thank you! It's getting cool here but we're still in the low 20's during the day time. If I wanted more tang I'd use a rye starter and use a bit more of it than I did here. And yes, you could leave it somewhere for a longer and cooler ferment, but probably not the fridge :)
Hi. Love this rye bread . May I ask if I were to use dried yeast what's the conversion . thank you !
@@ngiamkeejone9415 Rye always needs some acid in the dough. When you use only yeast you have to use vinegar or something similar also. Sorry, can't tell the amount of yeast you'll need.
Hi there,
Love the recipe!! Would you soak the seeds before adding them & adding less water to the dough afterwards? And would you count them towards your 600g flour or add them on top of that? :)
Thanks :)
Hi, thank you! No I wouldn't soak the seeds and would just add them in addition to the flour weight. Because this loaf is very well hydrated, you don't need to soak the seeds. In fact the seeds are great at soaking up some of that water! You can soak the seeds, but you'd want to reduce the water in the recipe to compensate :)
Hey, Elly. I was wondering if you have a link to flour mill that you used. Thanks.
Yes I do Irena! I have just joined the Mockmill partner program, so if you are anywhere in the world other than the USA you can use my link here mockmill.com/int/?sPartner=101515 to look at the mockmill models (mine is the Mockmill 200). Any sales generated through the use of my link provide me with a small commission, which really helps me out!
I don't have a link for US customers yet, but I heard just yesterday that Breadtopia now has Mockmills back in stock :)
Hi Elly, another question, what kind of seed do you add, and when do you add in the seed/s? Thank you.
I usually add pumpkin seeds, sunflower, chia, and sesame seeds, sometimes nuts as well. I just mix them in at the beginning :)
Nice recipe, I want to put this in a banneton basket to proof so how high do yo want that to rise before baking what percentage rise. Thanks
Thanks Linda, this is a very wet dough, it may not go too well proved in a basket. You'll probably get a pancake at the end! I'd significantly reduce the hydration for a banneton proof (maybe 70%?). You'd have to watch for about a 50% volume increase before you bake it.
Hi, do you bake with steam? Thank you .
Yes I do. But I don't add steam, I just bake with my loaves inside a roaster or dutch oven, or other container to capture the moisture from the dough. This video, along with my recipe videos, explains some of my baking methods :)
_Bread Baking Setup Options and Ideas_ th-cam.com/video/3oyiuGYrdNQ/w-d-xo.html
I watched it before. Thank you.
Thanks again. When you say it was a cool day , what's the number in Celsius? It helps my calibration
Ah yes, I get that Vikram! I was probably about 20-23°C in my kitchen that day. I put the dough in the warm oven to speed it up. Otherwise the bulk would have taken all day and half the night! The trick is not to go by time, but to go by what the dough looks like. When it's risen and getting bubbly, it's ready.
Amazing!!! What does it taste like?!
Delicious rye bread! :)
@@EllysEverydaySoapMaking I made something like this a little while back, adding more molasses as well as some cocoa powder and a little olive oil. I felt very much out of my comfort zone, but I went ahead and baked it. I sliced some of it after it cooled and I knew my housemate would want to try it because she is German (though raised in the U.S.) and has fond memories of rye bread that is impossible to find where we live. I tasted it and it was okay but I wasn't sure if I liked it or not. She tried it and said it reminded her of being a little kid and tasted like what they used to eat -- and a week later her sister came over and she loved it too. What a surprise! I always had a "thing" for wanting to eat "black bread" you hear so much about in history. I guess that's why I have the compulsion to add the molasses and cocoa!
I was making a starter with some old rye that I’ve kept in the refrigerator for 13 years since my mother passed away. But the starter seemed like paste. So I threw it out and started another one with whole wheat. But looking at your dough there I’m wondering if maybe that starter was fine because it was kind of like clay. Do you think the old dough is OK?
Hi, yes there is a good chance it was perfectly fine. If it was whole rye grain kept in the fridge it would have stored quite well. Flour or starter would likely have spoiled in that long period of time.
If you mixed the starter into the water, you might get a more uniform mixture? Also, have you tried using a lower heat for a longer bake-time in order to have a softer crust?
Hi Randy, I don't have any issues with the starter being mixed in. Also you'll still get a hard crust on rye bread if baked at lower temps. It's just the nature of rye bread. Steaming the crust after baking is the answer.
Elly, if I wanted to do 50% rye and 50% white what alterations would be necessary? Thanks!
You could pretty much follow this exactly! 50% rye is still like clay. Maybe reduce the water a bit, unless your wheat and rye flours are freshly milled.
@@EllysEverydaySoapMaking Thanks much! Giving it a try tomorrow!
@@EllysEverydaySoapMaking Following up to say the loaf turned out beautifully and was delicious! I went the seeded route and added the zest of an orange. Even with the seeds I used less water. This will go in our permanent rotation. Thanks for the tips on keeping it soft. It worked perfectly.
I’m going to make this tomorrow, could I let it ferment overnight after mixing?
Yes, that would work well, as long as the environment is not too warm. Keep it cooler rather than warmer because overnight is a long fermentation time :)
If I put it in the frig after mixing over night I wondered if that would be too cold. I guess I should bake it before it doubles in size.
You didn’t say how high to raise this in the bulk ferment or in the bread pan. You said it’s very forgiving I have trouble getting it to raise especially in the baking pan. I bulk ferment it in oven with lite on. Once I let it raise too long it fell. Another time it took .6 hrs and coulnt get it to proof enough so I baked it it came out too dense. Sometimes I use ur recipe some times another but I can’t get it to rise enough on second raise. My kitchen is about 68 F. Please help😢
Hi Elly! I tried this recipe (almost) exactly (okay, I used beer in place of much of the water). I even waited 24 hours before cutting it. The loaf was tall and beautiful, but unfortunately it was too moist and gummy inside to be delicious. Do you have advice on how to prevent that with whole fresh-milled grains in general, and with this loaf in particular -- maybe longer baking time, higher temperature, etc.? Cool the loaf in the cooling oven? Other ideas from your experience? Much gratitude to you!!
Hi Bill, if I had my time over again I would use less liquid in this recipe! Most often I add a lot of seeds to this bread, which soak up any excess moisture - I was a little ambitious with this loaf and the amount of water I used. Just reduce the water (or beer) and it will be perfect (or, add a tonne of seeds!)
I have made this 100% rye bread a couple of times. Have been very happy with it -- but after just a couple of days after taking a few slices out of the freezer it starts to get covered with tiny but very obvious white dots. Do you know if that is mold? Or yeast? Or something else?
Sounds like mould to me
@@EllysEverydaySoapMaking Yes. I think I finally figured out it was from using plastic bags repeatedly (which allowed little mold spores to develop seemingly overnight). Keeping bread outside of the freezer has been a problem for me without using new plastic bags all the time, and I really don't like doing that. I don't have any experience with those wraps people get that are made of beeswax and cotton (I think). Or maybe I should consider some kind of butcher paper. (I live in a very humid place.)
Hello, can you say me, how you prepare your glass form before baking? Yesterday I baked bread but it stuck
I spray it with non-stick baking spray.
@@EllysEverydaySoapMaking thank you very much
Hi Elly, have you done one of these with a long cool ferment? My normal sourdough routine is mix in the morning, shape by lunch, into a 10 C retarder for 18 hours and bake the next morning. Any suggestions or just give it a go? Thanks.
Hi Vincent! No, I haven't. To be honest I'm wary of rye and other 100% whole grain loaves in long retarded fermenting situations. I've had some whole wheat loaves overferment in my fridge and go a bit heavy, so for me I like to keep them light and do it all in one day. It's totally worth a try though! Hope you're keeping well :)
@@EllysEverydaySoapMaking actually trying it now. 😆😜😆
@@EllysEverydaySoapMaking I opted for cold bulk in the fridge, going to knock down, pan, and let rise while my oven's firing and I'm baking the other breads for market. I will let you know how it goes. This afternoon shift really cramps my baking. :D
Oh yeah I'm hearing you. I'm keen for a report! ;)
@@EllysEverydaySoapMaking they rose and look great. They're steaming now. I'll update this tomorrow.
Hello, thank you for video
Can you say me that volum of glass form?
Hi, I'm not certain but I would say about 1.5 litres volume.
@@EllysEverydaySoapMaking thank you very much
I love your recipes! I baked this loaf yesterday and it came out gummy on the bottom, I left in wrapped in a cloth for 12 hours. I baked it using a glass pan like you did, I think the fermentation both in bulk and final rise were fine, the baked loaf looked nice out of the oven. What could have caused the gumminess? The loaf was stuck to the glass pan and the bottom of the loaf wasn't hard, but on the softer side (it didn't pass the tap test), but my thermometer marked 205 F so I thought it was baked all they way. Any thoughts? Thank you :)
It may have needed more baking time, or perhaps your flour doesn't need as much water as mine. Australian whole flours seem so thirsty!
@@EllysEverydaySoapMaking thank you for the response :) the gumminess completely disappeared once I toasted the bread, which leads me to believe the problem was linked to underbaking, next time I will lower the hydration too! As I sliced the loaf I encountered some cracks in the crumb (not many though, and the cracks were surrounded by gumminess), could this be due to underbaking too? Thanks for all your insights, I am an experienced baker with other flours, but i haven’t practiced with rye that much! :)
Thanks, Elly!
I’m not much of a U-tuber (except for lately on my sourdough craze), so I didn’t realize that I could see your replies directly an email account which I use for non personal correspondence and which I only check every few weeks. I will now be on the alert for when you become a sponsor of the MockMill in the US. I’m not in any hurry and you should get your commission.
I must tell you that your videos have brought fun and creativity to my baking. As I told you earlier, I’ve been cooking for the family and now for friends for a long time, but I’ve done very little flour baking - breads, cakes, pastries - because they’ve never had much appeal to me. My cooking “guru” was Mark Bittman of originally the New York Times and now a prolific cookbook author and blogger. His minimalist style, his emphasis on good quality, simple seasonal ingredients and no fuss recipes inspired me to become the decent cook that I am today. I believe that you will do the same for me as far as baking and for that, I'm truly grateful.
I baked the 100% whole rye loaf today, and with your kind encouragement to be relaxed about it all, I changed it to use about 300gr of rye starter discard I had in the fridge. I made the recipe with your proportions, but 150gr of the flour and 150gr of the water came in with the 300gr discard. I also used a stainless steel roaster to put the glass container with the dough in and sprayed some water to create steam. The loaf rose beautifully and its now all wrapped up in cloth as you instructed us to soften the crust. I hope it will taste good, but for now, it smells and looks beautiful.
Thank you so much! I hope you and yours are well and staying sane.
With gratitude from san Diego,
Ana
That's wonderful Ana, thank you! I've just added a post today with my USA Mockmill link. All the details are on my facebook page as well. So happy for you with your baking!
its been almost 7 hours and dough is not rising, its bubbly when I look under glass container but didn't rise. My rye starter doubled this morning so not sure what could go wrong. I kept it in the oven with light so it was warm, can I leave it over night and do the second rise tomorrow? thank you
I finally found some organic rye flour, must have been the last packet in the Sutherland Shire. Have had my starter going for 4 day's, can't wait to make this bread as it is similar to Danish Rye ( RUGBRØD).
Helga's no longer make it and you can't have Danish smorgasbord unless you have rye bread. 🇩🇰
That's great Helle! It was actually Danish rugbrod that inspired my rye baking! I just love it. Enjoy your loaf, it's so wonderful with seeds added.
Hi Ellly, may i use instand yest íntead of starter? If yes, how many gr should i use. Thanks.
I don't recommend it with rye because it needs the acidity to prevent the starches breaking down and getting a gluey mess. Wheat breads are fine, but 100% rye bread like this definitely benefits from a sour culture starter.