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Grainy rye meal bread

with 7 comments

This is a rather grim looking monolith. Somewhere along the way, adding ingredients to my bigger mixing bowl, I was not sure if the dough was shapable into a free-standing loaf. It was rather messy. Wet hands helped and the messiest doughs always make good breads.

Strongly flavored, ready to be slathered with liverwurst or topped with spicy cheeses, this bread obviously does not provide a wonderbread experience. A moist dark crumb with a grainy bite, surrounded by a thick crust, that takes a big serrated knife and a strong person to cut through. Better not do it before it has rested for at least 24 hours to let the crumb set and make the cooked pasty dough lose its gumminess. A bread that gets better each day. For a week or so.

Grainy rye meal bread

Rye grain soaker

  • 200g rye grains
  • water

Put the rye grains into a pot, cover with water and bring to the boil. Simmer for 20 minutes, drain and chop roughly with a kitchen knife. Cover with water or apple juice and let sit overnight. For the dough, 300g of soaked rye chops will be used. Since water absorption varies, you will have to make a little more than a total 300g. Save the extra amount for the next bread.

Rye sourdough

  • 200g rye flour
  • 200g water
  • 15g mature rye sourdough, hydration: 100%

Mix, cover and let stand for 15-24 hours at room temperature.

Rye meal soaker

  • 200g fine rye meal, preferably freshly ground
  • 300g boiling water

Pour the boiling water over the rye meal, mix and let stand until luke warm, or overnight.

Dough

  • rye sourdough
  • rye meal soaker
  • 300g of the rye grain soaker
  • enough water to make a soft dough with a consistency of mashed potatoes
  • 100g mixed nuts, soft grains or seeds like hazelnuts, sunflower seeds, rolled oats
  • 300g whole-wheat flour
  • 18g sea salt
  • 15g fresh yeast
  • 25g rye “Quellmehl” or 100g of water-soaked old toasted rye bread (weight including the water)
  • ground pepper and cardamom (otional)

Bulk Fermentation: 1 hour at room temperature
Shape round or oblong or bake in a tin.
Final Fermentation: 45 – 60 minutes at room temperature
Baking: 30 minutes at 240°C and another 45-60 minutes at 200°C. Because of the water trapped inside the rye, it helps to turn off the oven and let the bread stay in there until cool.

Written by theinversecook

25 September 2008 at 21:17

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

7 Responses

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  1. yummee! das sieht ja super aus! wird gleich ausprobiert… ganz nach meinem geschmack!

    johanna

    26 September 2008 at 00:08

  2. Jupp, es schmeckt auch recht gut, sogar erst 5 Stunden nach Backende. Frisch nach dem Anschnitt war es dann aber doch sehr klitschig. Da war noch ein Fehler im Rezeptteil “Teig”, habe ihn korrigiert (Auflistung von extra “rye meal” war überflüssig). Danke für Deinen Kommentar, Johanna.

    theinversecook

    26 September 2008 at 00:31

  3. I’m still trying to work on rye, you always got me interested Nils, just getting the varieties of flour like quellmehl,just impossible! This looks really hardy and leberwurst sounds schmeckt gut!

    Jeremy

    26 September 2008 at 16:35

  4. I wrote “malted rye flour”. Sorry about that, it is nonsense. It was indeed Quellmehl, which I mentioned a while back and you asked me about. But it’s not absolutely necessary. Just gives the color displayed on the pictures. Didn’t hurt either. Thanks.

    theinversecook

    26 September 2008 at 18:51

  5. Would you consider pre-gelatinizing the rye in the starter as in your fast rising rye,which by the way is in my oven!

    Jeremy

    28 September 2008 at 17:30

  6. woops, I just noticed you have a soaker in here! But without the sauer, would it make any difference?

    Jeremy

    28 September 2008 at 17:31

  7. Good idea. You could also use two rye sourdough here (flour and meal) and leave out the yeast. I think there are guidelines for the amount of rye flour that should be included in the sourdough. On the top of my head, for less than 40% rye flour, you can use all of it in the sourdough build, for 50% rye flour and above, 50%-80% “acidified” rye flour is recommended. I don’t know what chopped rye grains account for though – rye or “other ingredients”.

    theinversecook

    28 September 2008 at 20:29


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