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    You are in: Home / Community Forums / Breads & Baking / Rye bread is what I want, not a brick...
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    Rye bread is what I want, not a brick...

    Marion in Savannah
    Wed Apr 10, 2013 5:35 pm Groupie
    Having recently retired (YAY!) I've started to get back into bread making. The white and whole wheat are going nicely, but DH's favorite is rye bread. So I found a recipe for "classic rye bread" from Michael Ruhlman and I decided to give it a whirl.

    Everything seemed to go well until the baking. The recipe calls for starting this one loaf (in a loaf pan) at 450º (O icon_eek.gif) for 30 minutes, then dropping the oven temp down to 375° and "continue baking until done, another 15 to 30 minutes," looking for an internal temp of 200° when done.

    The recipe called for slashing the top of the loaf, which I understand should aid with "oven spring," but if anything this poor thing contracted rather than rising. I cut it open after cooling and the taste was very nice.

    Did the extremely high starting oven temperature kill the yeast before it could "spring?" A recipe from the King Arthur Flour site calls for baking their rye sandwich bread at 350°...

    HELP!!! Any help or guidance you can give would be most appreciated!
    Red Apple Guy
    Wed Apr 10, 2013 10:14 pm
    Forum Host
    Hey Marion,
    I'm up the road a bit from you, just south of Atlanta.
    The proportions of this recipe are spot on for a slow-rising loaf. Since this is a lean dough (no oil, milk, eggs or other enrichment), the high temp is not the issue. It's likely an issue with fermentation which is hard to judge, especially when the first rise can take from 2 to 4 hours and the only instructions for the second rise or proof, is 1 hour.

    Let me suggest you do the first rise in a straight-sided, clear container that is marked where the dough will be doubled in volume.
    A good guideline for the proof or second rise is to let it rise to 1.5 times its volume. This can be judged by watching the level in the pan and knowing when the volume is 1.5 times the initial (something like "x inches above the top edge of the pan).

    Marion in Savannah
    Thu Apr 11, 2013 7:36 am Groupie
    Thanks so much for your guidance! I'll give this another try soon. Fingers crossed... Thanks again! icon_biggrin.gif
    Red Apple Guy
    Thu Apr 11, 2013 9:26 am
    Forum Host
    I made whole wheat bricks for many months when I got started in breads in 2009. Practice was a key with me, and I found that Peter Reinhart's books gave detailed instructions that really helped.

    Ryes benefit from acid dough and that usually means sourdough (with or without yeast in the recipe also). Below are some ryes I've had success with starting with a 25% rye loaf without sourdough, then a yeasted no-knead. The Old Milwaukee Rye recipe makes a sourdough starter as part of the process and is a very good bread. My favorite is listed last and is a sourdough. If you need a starter, let me know or go to the stickies to learn how to make your own.

    Rebecca's Jewish Rye Bread
    Deli-Style Rye - No Kneading Kneaded!
    Old Milwaukee Rye
    Crusty Sourdough Rye Bread
    Sourdough Deli Rye
    Marion in Savannah
    Thu Apr 11, 2013 1:07 pm Groupie
    Thanks yet again! I'm not quite up to making a sourdough starter yet, but it's on my list of things to learn.
    Thu Apr 11, 2013 4:31 pm
    Forum Host
    Following are my most successful rye bread recipes, but they all contain a fat of some sort, usually butter, but I think one may use oil.

    German Dark Rye Bread
    Brewer's Rye Bread
    Light (Seedless) Rye Bread
    Russian Black Bread
    Fri Apr 12, 2013 10:10 am
    Forum Host
    Slashing the bread helps direct the oven spring - it does not cause it.

    The gluten in rye is fragile - not as strong as in wheat flour, and breads heavy in rye will rise less and more slowly. Breads that are 100% or very heavy in rye are dense breads that you would slice very thinly. Adding wheat flour will make a fluffier bread. Some so-called rye breads do not have enough rye flour in them to justify the name.

    One technique I know that is used in Lithuania is to scald the rye flour with boiling water and letting it stand overnight. It will naturally ferment somewhat and the scalding causes the flour to "gelatinize" - this is similar to the Japanese bread Donna and others experimented with. We call this "plikyta duona" - scalded bread
    Red Apple Guy
    Fri Apr 12, 2013 3:10 pm
    Forum Host

    The scalded flour method is fascinating. I found a few technical articles on it and pretended I knew what they were talking about. Next, I'll try using the method and pretend I know what I'm doing. icon_lol.gif

    Got any particular recipes?
    Fri Apr 12, 2013 3:32 pm
    Forum Host
    Oh, I do but I would have to translate them. I think there may be one in Lederer's book. If I have time, I'll dig it out.
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