February 21, 2011 - 4:19pm
Good recipes for a non-sourdough rye bread?
I absolutely understand how sourdough is great for rye, but I haven't gotten myself a starter yet. It's very cold, and I'll be away from home for nearly a month soon, so starting a culture is out.
In the meantime, do any of you fine chaps have a tasty non-sourdough rye? I'm having some trouble finding any decent ones. I'm looking for something at least 40% rye.
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Hi, BB.
I know it's not what you want to hear, but I think you are asking for something that doesn't exist.
There are many delicious breads which have small amounts (5-10%) un-pre-fermented rye, but I don't think a bread with over 40% rye not made with a rye sour would really be "good."
Others' opinions may vary, but that's mine.
Perhaps you can buy or beg an already established starter and work from there.
David
I add 5% or so rye to many of my breads already, I really like what it adds to the flavor. Which is much of the reason I'm interested in doing more with rye.
I certainly intend to get a starter going, it's just not a good time.
By the way, I notice you said non-prefermented rye. What's the difference with having the rye in a preferment as opposed to not? I generally -do- toss it into my poolish, seems to work.
Just what the doctor ordered. I've always wanted to try one of these dill pickle ryes myself:
A quick and easy 40% rye - with pickle juice and dill:
http://www.thefreshloaf.com/node/20864/quick-and-easy-40-rye-pickle-juice-and-dill
KAF sandwich rye(about 35%) seems to get rave reviews:
http://www.kingarthurflour.com/recipes/sandwich-rye-bread-recipe
35% is pretty good, I may try that. Since I haven't got any old pickle juice laying around.
Alas, both recipes call for dill pickle juice.
I bake a 30% rye bread, yeast only. I'm a Tour Guide and therefore away a lot. I just don't have the time to look after my sourdough, which I used to have in the past.
Here is my rye recipe:
350g white bread flour
150g rye flour
15g fresh yeast (I suppose you half it for dried yeast)
10g salt
340g luke warm water
10g balsamic vinigar
Mix the flours and rub in the yeast, as if you were rubbing in butter. Add the salt and mix again. Add the liquids and mix. Have a little bit of water on standby in case you need a few more drops.
Turn out and knead until the dough feels right.
Double in size
Form 2 loaves
Nealry double in size
Bake for 25 mins at maximum temp
Enjoy :-)
This recipe was incredibly simple to make. I used a scale to measure all the ingredients into my mixing bowl, let the bread hook do the kneading, and then let it rise per the instructions. There was no temperature listed, but I cooked it at 325 degrees F on the Convection cycle for 25 minutes and it was perfect. I will be making this again!!
I've gotten a new starter going in 5 days. You can do it too! Use the unsweetened pineapple method and take a big bag of walnuts with you. They help round out the flavor in a loaf made with a young rye starter.
Better yet, take some dried sourdough culture with you. You can always try adding cider vinegar instead of pickle juice but you may have to dilute 50/50 with water.
I'd be tempted to do a rye soaker with the acids first 3 hrs before mixing up the dough.
Hey wait! What is with Dan Lepard's black pepper rye?
http://www.danlepard.com/forum/viewtopic.php?f=7&t=2605
I have used Jim Lahey's no-knead recipe and substituted 25% rye and added 1/4 c. of caraway seeds. It's quick, easy and looks and tastes great.
Rose Levy Beranbaum has a NY Rye Bread recipe that is made without a starter, I believe.
I made it quite a while ago, but I'm pretty sure it was a one-day bread.
There are several rye recipes in Peter Reinhart's Whole Grain Breads that can be used with a biga or a sourdough starter. Yogurt or buttermilk can be substituted for the water in the biga. Easy recipes to follow and I have had good results with them.
Good Luck!
Is a Bernard Clayton recipe that I make periodically. While it's 35% or so Rye, I make it at 50%, so a 40% would be fine. The recipe calls for making a "rye sour" with yeast, water and rye and letting it "sour" on the counter for 1 to 3 days.
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe2.php?rid=misc-old-milwaukee-rye-bread
and http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe2.php?rid=misc-old-milwaukee-rye-bread
and several other Googlable sites.
FF
I was reminded of your request for rye bread recipes today when I took out the book, " Great Whole Grain Breads " from the library. It is by Beatrice Ojakangas. It was published in 1984 so it should be available at a lot of libraries.
The chapter on non sourdough rye breads has 25 recipes by my count. Many of them looked very interesting. I am going to try many of them myself. The other types of breads looked good too.
rodrip