Hearty or Dense Dark Rye Bread
bcskye
3 years ago
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bcskye
3 years agoRelated Discussions
my first bread - Barnyard Rye
Comments (8)Mr Sleeve has been baking since childhood. His mother taught him. I have rarely paid much attention. If i say we or i it is really 'him'. My impute is usually what style he should bake and open the oven for the hot pot going in. MIL gave him the clay pot years ago. The pullman must have been from a yard sale. I'm going to start another sponge tonight. The Sponge 1 cup white whole wheat (i used King Arthur, what we have) 1/2 cup dark rye (i have Bob's Red Mill) 1/2 tsp rapid yeast (we have Red Star active dry yeast) 1 warm cup water Stir, cover, and let rest 6-24 hrs. The Grain 1 1/2 cup mixed grain, (Bob's Red mill 7-10 grain would work) I used what i have and could find. 1tbsp each of brown rice, farro, freekeh, coarse corn, quinoa, hemp, flax seed, chia, toasted sesame, mustard seed, pepitas. I ground it in a blender to a course meal. A bit finer than Bob'sRMill. Stir in 1 cup warm water till wet and thick. Cover and refrigerate overnight. (-then i started to sweat when DH went to work wed morning and i was on my own) This post was edited by sleevendog on Fri, Jan 24, 14 at 14:04...See MoreSprouted Breads...any bakers? any recipes?
Comments (6)What was the name of the particular breads you enjoyed on your trip? Was it made with rye, wheat, oats, barley, or a combination? Danish ryes tend to be lighter and sweeter than German ryes, but you said it wasn't sweet, was it a light rye or similar to German Pumpernickel (more like a dense "brick" that has been steamed in the oven, rather than baked)? Nordic Breads... Kernebrod Tresse Limpa Rogbrod Swedish Caraway Bread Scandinavian Star ------------------------------- Here are some different recipes for Sprouted Breads.... This recipe uses a sponge method which works very well when using whole wheat flour. I'd add 1/4 t. ascorbic acid powder to the sponge, but that's me, always trying to improve a recipe. But then, I always add ascorbic acid anytime I make a yeasted bread that contains whole wheat flour or wheat germ. You'll get better gluten development if you use ascorbic acid. Ascorbic acid isn't necessary when making sourdough breads. Sourdough breads are acidic enough. -Grainlady SPROUTED WHEAT BREAD (source: Deaf Smith Country Cookbook) Yield: Two 9x5-inch loaves 3 c. lukewarm water 1 T. dry yeast 1/4 c. unsulfured molasses or raw honey 4 T. unrefined oil 1 t. sea salt 4 c. whole wheat flour 2 c. wheat sprouts (more can be used) 3-4 c. whole wheat flour Dissolve the yeast in the water. Add the molasses, oil, salt, and flour. Beat well. Let rise for 1 hour. Add the wheat sprouts (ground in a food grinder or hand grain mill) to the raised sponge. Add additional flour to make the dough kneadable. Knead well on a floured board. Place the dough in an oiled bowl. Cover with a damp cloth. Let rise until double in bulk, about 1 hour. Punch down and form into 2 loaves and place in oiled loaf pans. Let rise about 30 minutes. Bake 1 hour at 350F. Cool on rack. --------------------------------- SPROUTED WHOLE WHEAT BREAD (source: Wheat Cookin' Made Easy - by Pam Crockett) 1 c. milk, scalded 1/2 c. water 2 T. vegetable oil 2 T. honey 1 egg 1 c. sprouts 1 t. salt 1 pkg. dry yeast 4 cups whole wheat flour Liquefy in blender, scalded milk, water, vegetable oil, honey, egg and sprouts. Pour into large mixing bowl and add salt and 2 cups of whole wheat flour. Mix well. Add yeast and remaining 2 eups of flour. Knead for 10 minutes. Form into a greased 9x5-inch pan and let rise until doubled in bulk. Bake for 60 to 70 minutes at 350°F. Grainlady note: I'm going to question going from kneading to formed loaf without allowing the dough to double in bulk if using active dry yeast. If you use an instant type yeast (Quick-Rise, Rapid-Rise, SAF-Instant, Bread Machine Yeast), you can knead the dough, then cover and allow it to rest for 10 minutes, THEN form and allow to proof. So there may have been a step omited in this recipe. ----------------------------------- WHEAT SPROUTS BREAD (source: Uprisings - The Whole Grain Bakers' Book) 2 c. warm water 2 t. malt 2 T. molasses 1 T. yeast 5 cups hard whole wheat flour 1/2 lb. (about 2 cups) wheat sprouts 1 t. salt 2 T. whey powder (optional) 3 T. oil 1-1/2 T. soy flour Mix together water, yeast, sweeteners and 2 cups flour. Let sit till bubbly. Then add remaining ingredients, and knead well, reserving or adding a little flour to obtain a good elastic texture. Let raise in oiled covered bowl, shape into loaves and let rise again. Bake at 350°F, 45 minutes. Yield: two 1-1/2-pound loaves. ---------------------------------- Sprouted Wheat Bread (source: http://emr.cs.iit.edu/~reingold/ruths-kitchen/recipes/breads/sprouted_wh.html) This sprouted wheat bread is moist and hearty without weighing a ton. Be sure to start it 3 or 4 days before you want to bake because you need to grow the sprouts first. I originally got this idea from Bernard Clayton, Jr., The Complete Book of Breads, Simon and Shuster, 1973. Early Preparations 3 days prior to baking, put 1/4 cup whole wheat seeds or berries in a 1-quart jar. Cover the mouth of the jar with cheesecloth, fastened with a rubber band. Soak seeds in warm water. Pour off the water (save), and place jar on its side, in a dark place. Twice a day, rinse the berries in tepid water (80°-85° )poured through the cheesecloth. Each time drain and reserve the water for a total of 2 cups rinsing water. Store the rinsing water in the refrigerator. Ingredients 1/4 cup wheat seeds or berries (see above) 2 cups tepid water for rinsing (see above) 2 pkgs. dry yeast the same 2 cups of rinsing water, heated to 100°F. 1/4 cup each brewer's yeast and honey 3 T. oil 5 cups whole wheat flour 1 T. salt When the sprouts are as long as the seed, bake the bread. Sprinkle the yeast over 1/2 cup of the reserved liquid (heated to 100°). Put remaining ingredients (except for 1 cup of flour and sprouts) in bowl of food processor. Add yeast mixture, and mix until smooth. Leave in food processor to rise for 1 hour. Stir down; add sprouts and 1 additional cup of whole wheat flour. Mix until fairly smooth, adding flour if needed. Place dough in greased bowl, cover, and let rise until double. Punch down, knead 30 seconds, and divide into two. Shape into balls, and let rest for 5 minutes. Form loaves by making an oval, folding in half, and pinching seam. Put in greased loaf pans to rise. Cover, and allow to double. Preheat oven to 375°F. Bake loaves for 25 minutes, lower heat to 300°F., and bake an additional 35 minutes. Finished loaves should give a hollow sound when tapped on the bottom. Bake an additional 5-10 minutes if loaves are not done. Cool on rack. These freeze quite well. Yield: 2 loaves....See MoreKAF - Bread Baking enhancers
Comments (4)I've used Rye Bread Improver and Deli Rye Flavor, but not Caramelized Coloring. I thought they were a waste of money. When you look at the ingredients in Rye Bread Improver, you can use potato flakes, or potato starch or flour, your own vital wheat gluten, malt, etc... You can use potato water from boiled potatoes for all or a portion of the water in a recipe, instead of potato products. I sometimes malt my rye and dry it before I mill it to add that malty flavor. Malting the grain also makes it easier to digest. King Arthur used to sell malted rye grain and I used to mill it into flour and use it occasionally. If you do purchase the ingredients you mentioned above, try to use them in King Arthur rye bread recipes that call for these ingredients first, so you can see how they work. They are designed for these products. I mill my own rye flour and it is superior in flavor to using commercial rye flour. I can also mill it anywhere from fine to coarse, which allows for a variety of rye breads. There are also several types of rye flour... If you use light rye flour, it has the bran and germ removed and is akin to using unbleached white flour and has little flavor and color. I use freshly milled rye for making cookies and quick breads as well. Much of the flavor and color people associate with "rye bread" is from the add-ins, rather than the flour. Add-ins like coffee, molasses, cocoa, etc. Some even incorporate copious amounts of food coloring to darken them. The use of seeds and flavorings such as caraway, onion, anise, flax, and orange is traditional in various cultures. As far as I'm concerned, more people associate the flavor of caraway with rye bread, not rye flour. You can add caraway seeds to white bread and people will assume it's rye, that's how dominate the flavor is in the bread and how it is associated with rye. If you want more flavor from your caraway seeds, grind a portion of them into a fine powder (using a spice mill, a suribachi and pestle or a mortar and pestle) and add it to the dough. American pumpernickel has little to do with traditional pumpernickel. Traditional pumpernickel is a very dense mixture that is pressed into a pan (sometimes with a lid) and steam-baked for as much as 20-hours. The Germans call these varieties "kastenbrots", which translates as "box bread." If you have an Aldi store near you, they sell loaves of this type of bread - usually in the fall. Danish ryes tend to be lighter and sweeter than most German ryes. Molasses and malt extract are popular ingredients in Danish rye. Danish ryes tend to contain either buttermilk or butter, or both, which helps preserve the loaves and gives them a richer and more open texture. Rye bread is associated with a tighter crumb than wheat bread due to less gluten. You can get a more open texture by incorporating a slow-rise technique and using a high percentage of wheat flour, or additions of vital wheat gluten. Because rye flour has little gluten in it, you need to mix your wheat flour into the liquid FIRST and beat it very well in order to develop the gluten while the mixture is still in the bowl. THEN add the rye flour. If you want that "sour" flavor, use a rye flour based starter and make a naturally-leavened bread. When you use a typical direct dough method, which is the fastest way to make bread and the one most people use these days, you'll also give up a lot of flavor that can only develop from long, slow, cool rises. The larger the percentage of rye flour you have in your recipe, the stickier the dough will be - even with the correct hydration. Sticky dough often means people add too much flour to their rye bread recipes while kneading and get a "brick" for a loaf. If you find you have difficulty kneading the sticky dough, place it in a large freezer-style zip-lock bag. Press out all the air, zip it shut, and knead the dough in the bag from the outside. You can still adjust the hydration, if necessary. Turn the bag inside out to remove the dough. This is one bag you won't be able to clean and reuse. Handle the dough with oiled hands. You can also knead the dough with wet hands (keep a small bowl of water handy to dip your hands in). This will help keep the dough well-hydrated. It's better to err on the side of a wet dough than a dry dough from adding too much flour to compensate for the stickiness. You might enjoy some of the rye bread recipes associated with Wisconsin, Ohio, Minnesota, Iowa and Nebraska. Seeded rye is also known as Jewish rye and is another popular rye bread. Be sure to keep us posted on which rye bread recipes you like! -Grainlady...See MoreOT... how to make homemade bread
Comments (45)rhome410 - The soup is really good - never made the bread with pumpkin beer, but I think I am going to have to give it a try. The recipe is from Rachel Ray (the link is below). I have never used the chopped chives and depending on my mood, leave the curry out : Ingredients 2 tablespoon extra-virgin olive oil, 1 turn of the pan 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock, found on soup aisle 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree (found often on the baking aisle) 1 cup heavy cream 1 tablespoon curry powder, 1 palm full 1 1/2 teaspoons ground cumin, 1/2 palm full 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand Coarse salt 20 blades fresh chives, chopped or snipped, for garnish Directions Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives. Here is a link that might be useful: Black Bean Pumpkin Soup...See Morebcskye
3 years agolizbeth-gardener
3 years agolindac92
3 years ago
sleevendog (5a NY 6aNYC NL CA)
3 years agoI would like to see Linda recipes. I make a few but not in a machine. So I'm no help there. I make a sprouted mixed grain rye and a dense sliced multi-grain rye. And a mini loaf that makes 4.
When I posted my recipes years ago I got 'crickets'. lol. Not one person here cared, so not sure anyone here has a recipe for a bread machine.
Googling 'danish rye bread' might find a good recipe.
Lars
3 years agolast modified: 3 years agolindac92
3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agolast modified: 3 years ago
l pinkmountain
3 years agolindac92
3 years agol pinkmountain
2 years agobcskye
2 years ago
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