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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.









Cheers

Jen

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

Looks good...do you always make huge loaves???

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.

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,

Mick

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

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

I think that will be MickHeaton a few posts ago

Dave

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.

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???

Does your adoption include all sausage making equipment, casings and ingredients. If so, I'll adopt you!

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

Jen

wheels wrote:Does your adoption include all sausage making equipment, casings and ingredients. If so, I'll adopt you!

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!




Jen

Ok, forget about the adoption, I think I'll just move in...get the bread and cheese out, Jenny!!!!!!!!!!!!!!!

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.