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100% rye loaf

with 9 comments

Although I am not as much a rye lover as others, you probably cannot argue against the opinion, that a slice of a moist and dark rye loaf is one of the most satisfying things you can eat. Also very good with pickles, any kind of Wurst and beer, which I nornally do not drink, but it just is a perfect combination with rye. You could omit the yeast, in that case using a Detmold-3-Stage rye sourdough is recommended.

100% rye loaf

  • 333g rye flour, Type 1150
  • 270g hot tap water
  • 10g salt
  • 7g fresh yeast
  • 15g barley malt
  • 266g rye sourdough, hydration: 100%

Bulk Fermentation: 10 minutes
Shape round and proof seam side up. Dock the surface of the loaf.
Final Fermentation: 1-2 hours
Bake-Off: Bake at 250°C for 15 minutes, then reduce heat to 200°C and bake for further 45 minutes.

Source: Own idea.

Written by theinversecook

5 February 2008 at 22:35

Posted in Bread, Brot, food, pain, pane, Recipe

9 Responses

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  1. Hmmm looks familiar?

    Jeremy : )


    6 February 2008 at 02:15

  2. Du kannst aber auch mit einem Einstufensauerteig ohne Hefe backen…

    Ich liebe Roggenbrote und …. Bier!

    Ulrike aka ostwestwind

    6 February 2008 at 09:42

  3. Does it, Jeremy? Hm, the Leader book (hot tap water) Dan Lepard’s 100% sour ry? Your rye breaD? Hell, I know I’m not reinventing bread here :-)

    Ulrike, ja, auch ich komme so langsam auf den Geschmack, was Bier angeht – war bisher kein Biertrinker.

    100% Roggen waren mir dann doch etwas zu heftig, bin eben ein großer Weizenfan. Oder ich muß das Rezept wechseln. Das Roggenbrot auf sieht gut aus.


    6 February 2008 at 20:56

  4. I agree! Try it with an italian ham, San Daniele for instance or speck!


    6 February 2008 at 22:59

  5. Italian ham meets German rye – now that’s a trip 8)


    7 February 2008 at 02:12

  6. Have you smothered that loaf with some ham and butter yet? Or even some schmaltz!
    Looks great of course!


    8 February 2008 at 16:26

  7. A little less ham, more Liptauer spread



    8 February 2008 at 19:54

  8. Nils! That bread looks so good I want to eat my monitor. Another outstanding post that will help to spread the good word on rye breads. As usual your wicked sense of humour shines through, carry on!
    Best, David

    David Aplin

    12 February 2008 at 07:49

  9. Thanks! I think it also is a good idea to assume a humorous attitude when working with rye dough, I guess. Deadly sticky. A dough of no return.



    13 February 2008 at 01:07

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