June 9, 2019 - 4:02pm
20190609 100% Wholemeal Rye - Rus Brot's CLAS Pan Loaf
This loaf was made with CLAS, whey, mashed potatoes, lard, spices (coriander, caraway, and fennel seeds), and 100% home-milled rye flour.
Thank you, Rus!
CLAS after refreshment, pH 3.4
Straining home-made yogurt to collect the whey
Whey, pH 3.8, from home-made yogurt
100% wholemeal rye loaf
I might not have mixed the dough evenly, as bits of mashed potatoes are still in the crumb. And the sides are a bit mushy. Could it be that I used too much lard to grease the pan? 
Tap to enlarge
Share
Comments
I see you have a Yippee Oriental Pullman too. Imagine that! Rye bread doesn't get better than this. Enjoy the great flavor. I still haven't gotten around to making rye blintzes yet but will this week for sure. If you had some of Job;s Spanish Chorizo then you would be living really large!
Your rye baking is really paying ff big time. Well Done and happy baking Yippee!
To me, it's the highlight of this loaf! The smell of warmed lard made me drool! ??? Unfortunately, I went too far, coating the interior with fat like a layer of Vaseline! Yikes! I will tone it down in my next bake so to get rid of the mushy sides.
Thank goodness, I didn't listen to "somebody" who told me my tin holds 2200ml or the dough would have been overflowing!
Glad you like this bread, I'll perfect it next time!
Looking forward to your post on the blintzes.
Happy Baking!
Yippee
and see how much water it will hold. I couldn't remember what mine was but it must have been pretty close to 2,224 g of water. With my 30% whole grain white bread, I expect it to rise 85% so you take 2224/1.85 and you get 1,202 g of dough to fill the pan for a loaf that is not a Pullman. My standard is 660 g of flour at 78% hydration or 1,175 g of dough but I let it proof to more than 85%. 2,200 g of dough would be too much but it will hold that much water:-)
Before I make blintz's I have to get some cream and powdered sugar - Maybe tomorrow because I am getting antsy to make them.
Happy baking Yippee
This looks and sounds great! I will have to try some lard in a bake soon. I've had the dense bottom crumb on a few bakes in the past and could never figure out why it happened. In any case great job.
Imjust baked a rye bread today that came out excellent. Only around 66% home milled rye though but very tasty.
Happy Baking!
Regards
Ian
Sometimes a combination of high hydration and low oven temperature may cause the dense crumb, but in my case probably was too much fat in the pan! Hope you're well rested and enjoying your break. Looking forward to seeing your post soon on the rye bread you made.
Best,
Yippee
CLAS sounds like a great addition to kamut/durum bread, which could surely benefit from more acidity. Yet I can't help but ponder the need for it in 100% rye SD. Do you like your bread intensely sour?
Although I don't use lard in my cooking, I've long heard about the superior aroma it contributes to a dish. Does it impose much flavor to your bread? Considering my love for animal-source fats like ghee and rendered fat from cured meat, lard would probably appeal to me as well...
I see what you mean about the mushy edges but this should be easily solved by a simple toasting :)
don't let the pH fool you! The flavors of the CLAS loaves I made are more complex than the traditional sourdough bread, but they are not necessarily more sour. I especially like the combination of CLAS with red malt. The lard does impart a tasty flavor to the bread, just don't overuse it as I did! I cannot stand the mushy edges because they are signs of defect in the process. So I must get rid of them in my next bake(s).
Wish I can taste it and maybe pair it with some cured meats.