ye olde bread blogge

bread, coffee and tidbits

Archive for September 2010

Rye-Spelt Loaf with Pumpkin Seeds

with 5 comments

Strangely, adding coarsely ground grains makes for a more active dough and a well-aaerated crumb. The dough for this loaf is simply made from rye sourdough (150g, made with whole-rye flour), a spelt-pumpkin-seed soaker (250g in total, using 150g coarsely ground spelt grains) and 250g medium rye flour, salt, yeast and additional water. As with all loaves that include a considerable amount of coarse meals, there is an extra mixing time of about 5-10 minutes at the end of the first rest. Next time will add more grain chunks and perhaps I will have a loaf such as the beauties on the site of Steinofenbäcker – a very good bakery that sells moist and grainy breads and excellent fruit bread as well.


Written by theinversecook

19 September 2010 at 01:32

A parcel from England

with 11 comments

Today the postwoman handed me a heavy parcel that had a “Royal Mail” sticker on it. I opened the neatly packed parcel very quickly to find that inside was Gill’s “Cotswold Orchard Damson Jam”. MMH.

It tastes great – very smooth consistency and a big fruit flavor not masked by excessive sweetness as is often the case in commercial products.

Thank you, Gill!

Gill's Plum Jam

Written by theinversecook

18 September 2010 at 21:22

Loaf for tonight

with 3 comments

Idea: Bake a light rye without sourdough but with big flavor and good shelf-life.

Light Rye

Rye Poolish

  • 80g rye flour
  • 120g warm water
  • 8g honey
  • 6g fresh yeast or 1/2 tsp dried yeast

Let ferment for one hour


  • 25g stale rye bread, chopped
  • 120g hot water

Mix and let sit for about an hour.

For the final dough:

  • Stale-Bread-Soaker
  • Rye poolish
  • 320g strong white flour (here: Type 550)
  • 40-100g warm water to make a soft dough
  • 10g salt

Bulk Fermentation: 1 hour, fold once after 30 minutes.
Final Fermentation: 45-70g minutes.

Bake at at 250°C for 5 minutes, then reduce heat to 220°C and bake for further 45-50 minutes. Optional: Sprinkle with coarsely ground barley malt before putting it into the oven.

I’m happy with the results. The new oven’s heat seems a little kinder and less aggressive than the old one, but is doing a good job of trapping the heat and moisture inside.

The finished loaf:

Written by theinversecook

11 September 2010 at 16:10

Posted in Bread

And in other news…

with 2 comments

…I have a working oven! Yay!

New loaf tonight starting here (or scroll down below stickies).

Written by theinversecook

11 September 2010 at 16:05

Posted in About this blog