Martadella's blog

I roasted 100g of each rye, barley and soft wheat. Final weight after roasting was 262g

First project is homemade Polish style small beer (podpiwek)

Podpiwek recipe:

80g roasted grain, coarsely ground

20g any dark barley malt, crushed 

200g sugar

20ml lemon juice

Optionally, small handful of hops and/or orange peel

10-15 untreated raisins 

¼-½ teaspoon dry yeast

1 gallon of water

Day before, afternoon:

2 cups whole grain rye flour, 1 teaspoon of rye starter from the fridge, enough water to form a ball of dough; cover and leave to ferment in a lukewarm spot 

Baking day, late morning:

All preferment,  2 cups whole wheat flour,  2 cups whole rye flour,  enough water to form very soft dough, salt to taste (around 2-2½ teaspoons), favorite seeds (flax, etc.)

Let ferment until nicely expanded 

I liked the simplicity of the recipe: https://forgottencookery.wordpress.com/2018/09/04/frisian-rye-bread/

I made my own coarse rye meal by pulsing rye grains in the blender. The result was very uneven, with a whole spectrum from almost intact grains to dusty flour. I didn't have any syrup, so I substituted honey. I soaked the mixture about 4 hours in a nice warm spot. Then I cooked overnight (probably around 10 hours) at 230°F, with a pan of hot water under the bread pans.

Very simple and tastes great

Image

Dry:

1 cup wholegrain rye flour

1 cup semolina

2 cups all purpose flour

1 teaspoon cinnamon 

1 teaspoon ginger powder 

2 teaspoons baking powder

Pinch of salt

Wet:

⅔ cup orange juice

1 tablespoon vanilla extract

½ teaspoon orange extract 

½ cup apple sauce 

½ cup almond butter

Add-ons:

Dried fruit (cranberries,  raisins etc.) Diced, if necessary, up to ¾ cup

Nuts, chopped, up to ¾ cup

Based on recipe from The Rye Baker

500ml lukewarm water 

~1/4 cup homemade caramel color *

260g dark rye flour 

300g bread flour

300g all purpose flour 

9g dry yeast

5g onion powder

3g ground caraway seeds 

18g salt

30g granulated sugar

*burn 2 heaped tablespoons od granulated sugar in a small saucepan until golden brown. Remove from heat. Be careful, it's hot like lava! Let cool then add ¼ cup boiling water and wait until everything dissolves. It will look like dark beer

Here is my quasi recipe for this bread

Stage 1, scald 

In a 6oz mason jar I scald 3 rounded tablespoons of whole rye flour with some boiling water, mix it into sticky mass, add 1 teaspoon of white rye malt, mix well, cover and let stand in a warm place for about 2-3 hours 

Stage 2, kvas (liquid preferment)