Rye flour

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Rye flour

Postby jenny_haddow » Wed Jun 24, 2009 3:10 pm

I've been experimenting with rye flour lately, mixing it with white or wholemeal bread flour. Here's the latest effort using the following.....

850gr bread flour rye and white 50/50
2 tblsp olive oil
2tsp salt
20gr fresh yeast or 2tsps dried
1 tblsp honey
3 tsps sour dough bread improver
2 tblsp fennel, cumin and mustard seeds mixed
485 ml warm water

I put it all in the Panasonic on a dough setting, then rose it in the oven with a tin of steaming water. Cooked for about 25 minutes at 220c.

I've spatchcocked a chicken and have it marinading in a middle eastern style sauce, and that's going on the barbecue later. So, that with some salad, cous cous, and this bread should make for a very tasty supper.





Image



Cheers

Jen

I've just cut it in half (it was a bit warm, but had to try it) here's a picture...

Image
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Postby Mike D » Thu Jun 25, 2009 8:05 am

Looks good...do you always make huge loaves??? :lol: :lol:
Cheers,


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Postby jenny_haddow » Thu Jun 25, 2009 10:50 am

It was good too.
Usually I make the loaves in the machine, but if I oven bake I make large loaves. This loaf will last 3 days tops, ie breakfast toast, work sandwiches and bread with meals.
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Postby MickHeaton » Thu Jun 25, 2009 6:27 pm

That certainly is a great sized loaf!

You have used sourdough bread improver which has a nice flavour (especially in Ciabatta and pugliese) but there is one specifically for rye breads which might improve things even more for you and enable you to use a higher % rye flour to white (70/30) or even rye flour and wholemeal, and so gain more of that 'Rye' flavour

Having said that, it looks very nice indeed as it is.

Just a thought,

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Postby jenny_haddow » Fri Jun 26, 2009 6:07 am

Thanks Mick, and welcome to the forum, always good to have experienced bread makers aboard.
I'll investigate the rye improver, as my stepdaughter likes rye bread. I baked this loaf in a nice oval tin I got from ebay.

Cheers

Jen
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Postby captain wassname » Fri Jun 26, 2009 4:48 pm

Hi Jen I seem to remember that the person that Spuddy got his improver from from did a rye improver.
Im currently making a 25% rye 25% strong white and 50% wholemeal spelt loaf.Do you think if I used improver I could get a 50-50 wholemeal and rye loaf. Thanks

Jim
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Postby saucisson » Fri Jun 26, 2009 4:57 pm

I think that will be MickHeaton a few posts ago :)

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Postby Spuddy » Fri Jun 26, 2009 4:59 pm

It was indeed the very same.
I have to say the rye improver was most excellent.
My fave at the moment is the "Multigrain Improver/concentrate" it's jam packed full of various grains and seeds.
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Postby johnfb » Fri Jun 26, 2009 9:36 pm

jenny_haddow wrote:It was good too.
Usually I make the loaves in the machine, but if I oven bake I make large loaves. This loaf will last 3 days tops, ie breakfast toast, work sandwiches and bread with meals.


Don't suppose you'd fancy adopting me, Jenny??? :lol:
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Postby wheels » Fri Jun 26, 2009 11:30 pm

Does your adoption include all sausage making equipment, casings and ingredients. If so, I'll adopt you!
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Postby jenny_haddow » Sun Jun 28, 2009 7:28 am

Don't suppose you'd fancy adopting me, Jenny???


:) :) :)

Jen
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Postby johnfb » Sun Jun 28, 2009 10:35 am

wheels wrote:Does your adoption include all sausage making equipment, casings and ingredients. If so, I'll adopt you!
:lol: :lol:
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Postby jenny_haddow » Tue Jun 30, 2009 5:47 pm

I made this today using 100% rye flour and rye bread improver. I did it in the machine and considering this is all rye flour it rose more than twice it's size. It tastes divine, especially with mature farmhouse cheddar, which reminds me I must make some more cheese!

Image


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Postby johnfb » Tue Jun 30, 2009 6:06 pm

Ok, forget about the adoption, I think I'll just move in...get the bread and cheese out, Jenny!!!!!!!!!!!!!!!
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Postby jenny_haddow » Tue Jun 30, 2009 6:08 pm

You'll have to leave the kids behind, one teenager in a house is enough. She's the reason I'm doing the rye bread to encourage her to eat and not become size 0.

:lol: :lol: :lol:
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