ye olde bread blogge

bread, coffee and tidbits

Relax

with 2 comments

Another variation of the 40-Percent-Rye-Meal bread, that I like to bake. I added a soaker made from soya meal, polenta and linseeds. The dough had almost no elasticity and while making it I wondered if it was about to turn into a puddle of mud. The dough was wet, and things were not looking good when I dumped it onto the baking stone. After pacing around the kitchen for ten minutes, always an eye on the strange mass in the oven, I finally could see the dough rising. Oh, it also tastes quite good. Phew.

5-Grain Bread

Rye meal sourdough

  • 200g coarse rye meal
  • 400g boiling water
  • 1 tbsp mature rye sourdough culture

Pour the boiling water over the rye meal, mix and let it come to room temperature. Stir in the sourdough, cover and let stand for 15 hours at room temperature.

Soaker

  • 25g soya bean flakes
  • 25g polenta
  • 25g linseeds
  • 150g warm water

Pour the warm water over the grains and mix. Let stand for at least 2 hours.

Dough

  • Rye meal sourdough
  • Soaker
  • 300g whole-wheat flour
  • Enough water to make a soft dough, not too wet
  • 12g sea salt

Bulk Fermentation: 1 hour
Final Fermentation: 45 – 60 minutes
Bake-Off: 15 minutes at 250°C, additional 50 minutes at 200°C.
Aftermath: Let stand for at least 24 hours before slicing, 72, if you can. The dough has massive water retention and the bread will be very spongy and gummy when not allowed to properly cool and set, which is not too yummy.

P.S. I know of course that the soya bean is not a grain, but a legume, but “5-Grain Bread” sounds better than “4-Grain Bread with soya bean flakes”.

Written by theinversecook

4 September 2008 at 19:37

2 Responses

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  1. Good call on the name. The other option does not sound too catchy.
    I get nervous too whenever I deal with rye breads. Things usually don’t work out well for me, though.

    Jude

    7 September 2008 at 08:14

  2. @ Jude: Seems to be a hit / miss thing for me when it comes to rye percentages above 70%. Wet doughs end up as pizza, stiff doughs like a piece of rubber. The latest “Joghurtbrot” uses a moderately stiff dough and a bit more yeast. Might be a way to go…

    theinversecook

    7 September 2008 at 16:17


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