Dutch Regale's Finnish Rye
Dutch Regale’s Finnish Rye
From Maggie Glezer's Artisan Baking Across America
I found some cracked rye at my local health food store and then found this recipe which seemed like it might be an interesting balance of hearty flavors.
Cracked Rye Soaker:
Cracked Rye – 145g
Hot water – 145g
Soaked 8 hours
Flax Seed Soaker:
Golden Flax Seeds – 50g
Hot Water – 100g
Soaked 8 hours
Sourdough Starter:
White Starter @100% - 20g
Water – 60g
KA Bread Flour – 100g
Fermented 8 hours
Final Dough:
Cracked Rye Soaker – 290g
Flax Seed Soaker – 150g
White Sourdough Starter – 180g
Lukewarm Water – 215g
Molasses – 60g*
Sea Salt – 11g
Hodgson Mill Whole Wheat Flour – 220g**
Hodgson Mill Whole Rye Flour – 100g***
*I used dark molasses, rather than the light that was called for, because that’s what I had on hand.
**Formula called for 250g
***Formula called for 70g (I just wanted a little more rye flavor)
Process:
I combined all ingredients in a stand mixer and mixed on low speed with the paddle for 5 minutes as directed. I couldn’t tell that there was any development at all, just a nicely combined glop.
Covered the bowl with plastic wrap and rested for 30 minutes.
I did some “air shaping” and placed the dough seam side down in a 8.5” round banneton that I lined with a heavily floured linen.
Proofed for 3:45 at 70°F
Preheated oven with stone to 475°F, baked with steam for 15 minutes at 450°F, reduced heat to 400°F and baked another 40 minutes.
The hard part was waiting 24 hours to slice the loaf, but it was worth it. This bread has great flavor for my taste, and it was as good with butter and honey as it was with smoked salmon!
I will make this one again.
Comments
I imagine that bread would be delicious with smoked salmon, or many other foods.
David
Love the color which I'm guessing comes from the molasses? The only white flour is in the starter around 20%? I can see that I have to bake more out of Glezer's book. -Varda
Yes, the color is even better than the photo looks, kind of like a ginger-molasses cookie!
The low amount of white flour is one of the things that attracted me to this formula, but I have really been enjoying all of Glezer's formulas lately.
What a tasteful looking Dutch bread. Before I give it a try, I like to know if it tastes sour? Peter, my husband, loves Friesian (Dutch) dark rye bread but doesn't like it when bread is too sour. Did you wait 24 hours because it was moist?
The bread is not sour at all, in fact there is a subtle sweetness.
Although baked thoroughly, it was very moist and I felt like it needed some time to set up.
Enjoy!
Hey connie, a bit off topic, but I just have to ask; are you Dutch?
I am impressed with your loaf. Looks just like the one in the book. It is one of the loaves that I have marked to bake. Tonight I am working on her Essential's Columbia Sourdough loaf.....like minds?????
Janet
I was really happy with the result.
Like minds indeed...I baked Essential's Columbian last week!
Looks like a meal in itself, I can just imagine the flavor. Yum! Thanks for sharing.
Marcus
It was delicious.
Hello asfolks,
I love the color of your Finnish Rye.
The Dutch Regale formula looks delicious - thanks for posting the results of your most successful bake!
:^) from breadsong
Thanks asfolks, this the answer I was hoping for. I will go for it. But now I'm intrigued by the Essential's Columbian you baked. My list of "bread to bake" is growing and growing. And tomorrow I'm thinking of baking Eric Kayser’s Ciabatta au Levain Liquide.
And Freerk, Yes I'm Dutch
Erik Kayser Rules! I love his bread. Did you ever try his "pain aux céréales", I personally think it is to die for!
Nice to find more Dutch people on here!
I adore your blog "my discovery of bread". Your photographic skills are as impressive as your baking skills by the way!
Great to make your acquaintance!
Freerk
P.S. Take a look at my updated bread gallery.
I am easing into the world of rye breads and although this bread didn't have a high proportion of rye flour, it's characteristics were similiar. I am finding that I really like the flavor combination of rye and whole wheat.
I have the same "bread to bake" list problem. Although I must admit it is a problem I love having!
I really enjoyed the Essential's Columbian. I made two loaves, one had a final proof of four hours at 70F and the other was proofed in the fridge at 42F for ten hours. The one with the cold retard was to me a better bread, it had a more open crumb and a stronger flavor. Both loaves were significantly "sour", but the one proofed in the fridge was even more so. Hope this helps.
Alan
Thanks Alan, yes it helps. Now it is definitely on my list.
Freerk your bread gallery looks amazing, I will come again for sure.
Alan, Thank you so much this Dutch Regale’s Finnish Rye is amazingly delicious. I baked it yesterday and I used 100 gr whole wheat and 220 gr all purpose because I was cautious. Next time, for sure there will be more next times, I follow as you instructed. I didn’t have flax seeds but 7-grains which I soaked and these tastes very good. I don’t like molasses, to sweet, but have found roasted malt which gives it good color and some kind of softness without the sweet taste. That evening we had Peter's lentil soup and this bread had to wait for 24 hours before we could eat it. We had to taste some moist slices with this soup. Great taste; the real thing. Thanks again and have a nice summer.
I'm glad you enjoyed the bread!
There are a lot of beautiful breads to admire on your blog, I'm afraid it has added even more to my "to bake" list.
Take care,
Alan