Mini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration

bookmarking and downloading you and your links.  You are continuously so helpful!  Have you run across any European use of chia?  Stat sheets?  

http://www.bakeryandsnacks.com/Ingredients/Ireks-sees-superfood-demand-in-UK-as-it-launches-chia-seed-bread-mix

Mini

you can weigh it and add the proper amount of water to be in your target hydration later to the dough.  

What made a challenge was the rye's high protein amount, meaning more of the ouside layers of the rye berry speeding up the fermenting times. 

Thanks,

Mini

formally educated in rye.  Andy posted a link last week on a rye thread that leads to a wealth of reading material.  Interesting...   I hope the sperts help me out here too if the Q's get tough.  

Take care John.

in the oven, the aroma was first like wet wood, then it changed more to roasting sweet corn when they were done.  I think a lot about jack fruit nuts...  they're in your neck of the woods.  Boil some up and try it with those.  

Mini

This makes a long loaf so I often give half of it away.  I've got a few containers of the cooked nuts in the freezer.  They are great little snacks.  There is a shoot that runs up the middle easy to see when broken in half or cut.  

between them.  

     This is a sourdough rye bread recipe.  :)

Thanks Khalid,  

I do think that doming the shape of the raw dough in the form is essential to getting a nice shape after the bake.  If the dough is packed flat or level, it seems to stay that way because "spring" in rye is not so dramatic as in wheat breads.  With a wheat bread, one can see from the crumb shot the direction of the "spring" but high rye dough seems to rise straight up, more like a cake.  Shape it round, it rises round.  Shape it flat, chances are good it rises pretty much flat.  

Also, don't be afraid to correct the shape before baking.  Use a wet spatula and push the drooping sides back into place over the form so you don't end up with mushroom topped loaves.  

The protein levels here are 10% and 14% the higher being half the price of the other one yet has better flavour and is better food value. (go figure! the demand of the masses!)  The 14% is less available but also makes a great 100% loaf however the stuff ferments fast packed with lots of enzymes.  Both are milled here in Chile, I just buy the one kilo packages.  I carry everything in my backpack and walk to get my exercise.  So I haven't asked for larger (comes in 1,3,5,10,40 kg) sacks of flour. The 14% is coming from Valdivia, www.molinocolilco.cl  which has German origins.

This 14% power flour goes flat in 4 hrs., 3 if I delay salt or use warm water.  Take into account that I value a long wet time on my dough to reduce the phytic acid in the outer berry layers, I'm stuck trying to slow it down and bake lower longer even after reaching inside temperature.  Raising hydration speeds up fermenting but slows browning and increases baking time, with the free form loaves I lower the heat to 180°C keep it covered longer and let it take two hours to bake.  

So... With local rye flour, I've had to add salt early, cut all my rise times when using my favorite formula, add more water and lengthen baking time.  (higher protein also absorbs more water.)  So how did I deal will extra hydration?  I added chia seeds.  They are little super water sucker-uppers giving it back slowly during baking.  This keeps my dough paste from being a batter and any tougher bits moist.  Chia also raises protein, fiber and trace minerals in the bread.

Still looking for flour!  Thank you for all your encouragement and translations.  You have a way with words!  

I picked up the last batch of chia in this market north of Concepcion on the coast.  Along with fresh dried oregano.

i've been following your lovely posts.  i see you like using chia and spelt and rye just seems to be a grain that you might like combining with those two.  keep your tools and hands wet help keep it from sticking to you.  the nice thing about this recipe is easy clean up.  only a bowl (or two) to wash, a spatula or spoon, and the pan practically cleans itself.  the toothpick hits the trash.  

is that the wet rye didn't break down.  I actually retarded the stuff!  I could never have retarded rye before.  It would just distroy itself structure wise.  I normally keep a refrigerated mother starter and take a few heaping teaspoons to make about 200g of sourdough starter.  Usually overnight but I wanted to watch it so I inoculated in the morning and by evening it wasn't quite ready yet.   It sat over 24 hrs before I mixed it with flour and stood out water to make dough.  My tap often smells lightly of chlorine.  

The idea of getting longer wet time on dough using treated tap water is a new concept for me.  I did add some diastatic malt to this batch, just to give it a little kick.  Back to the kitchen...    

Thanks, Mini

my starter stopped.  Just stopped.  So I left the lid off, gave it plenty of air so the chlorine could evaporate and stood  water overnight in a pitcher.  I tend to do that anyway because it is amazing how good so-so water can taste when left to air just one hour.  It also reminds me to drink more water.  Anyway yesterday's bread dough did come around and I mixed it up but it took 4.5 hours to be oven ready.  The bulk rise being 3 hrs.  Rise and shape was starting to pin hole (counted two holes at 1.5 hrs) and rise about 1 cm above the pan's edge, so I covered it and put it into the hot oven.  It was there 5 minutes when I realized I forgot to dock it so I pulled it out again and attacked it, covered again and back into the heat.  Marks closed up nicely.

I baked it 180°C for  1hr+50 minutes.  I removed the inverted pan cove at 40 min, should have left in on longer as it took the loaf longer to reach inside temp.  Sort of dried & darkened the top crust.  Also had a husband disaster.  I had this loaf baking after supper but working late brought hubby home with a fresh hot loaf cooling.  He cut into it and yes, made a mess of my loaf.  (Hi, John)  His camembert even melted off the slice!  I stood the cut end on a plate to keep any moisture from escaping and left it that way to cool until I got up around 4am.    

The loaf was cold, could have stood longer open but I wrapped it tight in plastic wrap.  Now to keep him away from it for at least another 6 hrs.  Out of sight, outta mind... so into the back of the cold oven.  I made jasmine rice while I was at it so the kitchen smells more Asian and less nutty dark rye.  

I think if you substitute flax, you should reduce the water in the recipe by 200g  then add equal amounts of flax and water to the recipe.  If you want to add 50g flax, carefully add 50g water to the liquids.  Use crushed flax to line the pan and don't add much water if at all.  Flax has a different kind of gel than chia, more slippery  Soaking overnight?  not sure that it makes a difference, I found that flax absorbs all it wants to in the first 30 to 40 minutes being wet.  Could soak and drain then add and fix the recipe water at 612g (or 200g less than recipe.)  

http://www.thefreshloaf.com/node/22570/along-lines-egg-whites-chia-foam#comment-160705

Inocculate 1:5 to 1:10  ... means inocculate your rye culture for how it works best considering your temperature and the starter for the time you allow it to ferment.  One to Five (1:5)  is  20g starter combined with 100g each water  rye flour to make 175g sd starter with a little left over.   One to Ten  (1:10) is  10g starter combined with 100g each water and rye flour.   Anything between will also work.  Just be sure it is fermented well  (or wait for it to be ready) when mixing up the dough.  If flour and water is inoculated before going to bed it should be ready in the morning.  If not, the starter may need more refreshing before it is strong enough with yeast to raise the dough.

I find chia in the health food and sometimes the beauty section of the supermarket or where they keep the vitamins.