Rugbrot style bake
Was inspired by Martadella's recent rye breads, and the somewhat recent community bake to make bread similar to the Danish rugbrod. I was short on rye, so I did include some whole wheat. Must try this again when I replenish my stock of rye.
Ingredients:
300 gr whole rye flour
150 gr whole wheat flour
150 gr last night's belgian beer (completely flat and most of the alcohol had evaporated)
200 gr water
80 gr 100% hydration rye starter (recently refreshed)
70 gr old ww bread, soaked with an unknown amount of water and then wrung out
150 gr combo or sunflower and pumpkin seeds
8 gr salt
Process: mix rye starter, liquids, flours. Let rest 2 hrs. In a separate bowl, combine some boiling water, torn up old bread and seeds. At the 2 hr mark, wring out and add in bread seed mix and salt. Combine well. Cover and let rest about 4 hrs until there are signs of fermentation. My kitchen was 'cold' ~68 degrees. Scoop into pan after gently folding the dough to distribute bubble. (I don't think that folding was actually necessary. Just a habit from making wheat hearth bread). Smooth top, pushing sides down slightly to create a arched top. Refridgerate overnight (wasn't planning that, but I was tired and wanted to turn in). In morning, dock and bake at 375 for 55 min. Cooled for about an hour before cutting.
As expected, it's a bit on the sour side from the overnight in the fridge, but it is quite soft, nutty and delicious. The flavor should continue to develop tomorrow.
Comments
This is looking amazing! Very good idea using up a flat beer, too!
Thanks Marta. It’s looking at your recent bakes got me thinking about this :-)
This is real bread, I am drooling. Real beauty! Simply perfection, such an amazing crumb and THIN crust.
You bake great bread, Suminandi, really. 🥇
💖💖💖
Thanks Mariana. I really enjoy reading your informative forum posts, so I’m flattered by the compliment.
-SN
That is gorgeous Sumi. Interesting that you used a WW altus for this bake, we usually see rye bread altus.
Benny
Benny, thanks. I’m happy with this loaf. I mostly bake whole wheat loaves and one has to use what’s on hand for altus. Since the altus is already baked, it doesn’t matter too much what flour was in it- it’s just a source of precooked starch. Which is helpful in giving structure in a mostly rye loaf.
What an incredible open crumb and especially for that ingredient list. The crust is perfectly even and pencil thin. Wonderful, beautiful bake.
I think getting a thin crust is all about getting the fermentation go long enough, and that is a little easier with a pan loaf than a freeform one because 1)the pan helps measure expansion and 2)proof can be pushed further because the loaf has support while cooking.
Sehr Gut! Very Good! Excellent!
Perfect crumb. A keeper recipe. (Did you keep the wringing out water?)
I thought about saving the soak water, but I didn’t. If i baked more often, i would have kept it. With better planning, it could be incorporated into this dough.
With the beer and the rye flour..... I can just imagine how delicious this is. I want to try it!
Flattered by your comment. I’ve been enjoying your series of panettone bakes- you have been so patient and are now very skilled with that sort of bread! These rustic wholegrainy breads are easy by comparison, but they are good tasty everyday loaves. -S
Thank you!