Everything Rye | The Fresh Loaf

Rye with Everything

Everything Rye-Crumb

Today I made a batch of my favorite rye and decided to go all out for a flavor treat. The first thing I did was borrow Norms idea of using the water for re hydrating dry onions as part of the dough water. That alone guaranteed the kitchen would smell like "Heaven" or a Jewish Bakery which could be the same place it turns out.

Next I added a few slices of old rye that I have saving for this occasion for altus. I soaked the old bread and squeezed the water out and added it into the dough.

After the dough was shaped I borrowed Mark Sinclair's idea for egg wash on rye and topped the proofing loaf with some of the re hydrated onion, white India poppy seeds, blue poppy seeds.

It looks and smells wonderful. I'll post the crumb later after the corned beef arrives:>)

ADDED BY EDIT: I just posted the crumb image. The bread is only 2 hours old and it's very good. The aroma is mildly onion and caraway. The 20g of seeds is about right for our taste. I'll do this again, the onion and garlic is a nice addition to this old friend.

Eric

Those look wonderful. I bet some of the rehydrated onion worked into the dough along with the water would really be awesome. What percentage onion water did you use? Was the onion flavor mild ? Please tell me more about altus. Does it bring depth of flavor to the dough? I would love to have a decent corned beef sandwich...sigh

Betty

Mmmmmm, I'd love to have a piece of that rye toasted, with butter, right now.

Susan from San Diego

and dill pickles about now....after seeing those loaves!

deborah

Looks really good. I bake a couple of rye loaves today too:

Had it with a big pot of krupnik, a Polish beef barley soup with lots of dill in it. Excellent all around. I may try Norm's onion rolls tomorrow.

Very nice Floyd. What are those seeds on the outside?

Eric

Caraway seeds. I mixed a couple of tablespoon into the dough and sprinkled another tablespoon or so on top. I also spritzed the loaf with water and sprinkled some corn meal on the outside before scoring. I seem to recall having had that on a deli rye loaf before, though I could be mistaken. It didn't effect the flavor significantly.

For years I have added the caraway to the dough and brushed the top with corn starch 1 or 2 times and tossing kosher salt on the top after baking. I just recently started brushing with egg wash which holds much better.

Eric

Your rye looks great...but the soup sounds divine..can you share the recipe? My grandmother used to make Beef Barley soup..and I loved it. I haven't had any in a very long time.

Betty

I don't use a recipe, I just dump stuff into the pot and eyeball it. This looks about right, though I use cubes of beef instead of giblets. I don't add sour cream to mine, though Dorota stirs some into her bowl. I don't use that much butter either, just a tad. I use a lot of dill, like a couple of tablespoons of fresh dill or a couple of teaspoons of dry dill. The mushrooms and the dill are what give it a distinctive flavor. That and the heaping teaspoon of Vegeta I add. I once skipped the Vegeta and it just didn't taste like what I had in Poland. This Krupnik is not to be confused with the Polish honey vodka also called Krupnik. Also wonderful, but a bit potent at dinnertime.

I'll be giving this a try..I'm going to have to look around for the Vegeta. The liquid libation Krupnik sounds divine also..mmm honey liquer. Would this be fitting for an after dinner drink?

Hi Floyd. I strongly suspect that krupnik is to Poland and Russia as minestrone is to Italy - every village, if not every family, has its own way of making it. So as to not hijack Eric's thread, I'm going to post my recipe, which is different from yours, in a separate topic. Please comment.
David

Hi, Floyd. They look great. I haven't had krupnik since .... last night's dinner. With Norm's onion rolls, as it happens. We're happy to be back in soup season here in Fresno.
David

I would like to grab a warm loaf, crack it in half over the edge of the table, stick my nose in one half and eat it from the inside outwards, savoring the crispy crust till last.

Are those symtoms of rye withdrawl? Uh oh, bad case. Great looking loaves, Eric! Floyd, yours too but I think Eric's are still steaming.

If only, if only, if only..... Hey, I found whole ground wheat! very fine....tan colored. :)

Mini O

Thank you for the kind words every one. I was thinking about the post where Verminiusrex said the "everything topping" bagel was the favorite and just followed my nose. I forgot to mention I added some garlic chips also and I did toss some re hydrated onions into the dough. Not much, maybe 2 Tablespoons.

Eric

Eric, Floyd:

Those both look great! I think I can smell them! It is making me hungry. Thanks for sharing.

was overloaded. They keyboard is next. I'm suffering from systems failure while the rest of you are enjoying rye loaves.

I'm sending the computer police to gather the culprits of my doom!

;)

P.S. You can get yourselves out of trouble by sending me a loaf, ASAP!

Floyd, don't forget the soup!!!

Eric,

Now that looks like fantastic bread! I'm really impressed. Your description sends out aromas, let me tell you.

I'll have to try drying some onions in my dehydrator. Could be interesting.

Jane

Thanks Jane,Eli, GrapevineTX. Your words of inspiration are appreciated.

It IS delicious. I'll have to check to see if this combination is actually some ones recipe. I can't believe this is an original, way to good.

The interesting thing about this is you have to get away from the idea that it's rye with caraway. That is just the first layer of flavor. The onion water and garlic add more depth along with the seeds and browned onion on top. It's better tasting than the onion rolls in that the rye is more flavorful to start with. Just a "Fist full of great flavor"!

Eric

Eric, you did it again. They're great looking loaves. I've made note of your tips re: onion water, altus, egg wash and seeds. Bet it tasted delicious. You're so right about some corned beef...thinly sliced and stacked with a touch of mustard.

Floyd, your loaf looks great too, lovely crust and crumb. I still bake your Daily Loaf, the one you posted a while back. I have the recipe attached to the fridge with a magnet. It makes a great loaf of bread.

Thanks to you both for sharing.

Howard

Hi Eric. More fine looking rye breads! I made PR's onion rye once and was underwhelmed. I really should try again with rehydrated dried rye. It sounds like it would be much better.
David

This is the first time I have used altus. I made so many changes from the basic recipe that I couldn't say for sure what made a difference and what didn't. I haven't looked at PR's recipe but that's in my to do list. Thanks for your kind words David.

Eric

Hi, Eric. The answer is everything makes a difference. I would not try to talk you out of trying Reinhart's rye recipes, but, in my opinion, you would not find them superior to the ones you have been making in any way. I have tried all the ryes in C&C and BBA, and the best is the the 100% Sourdough Rye in C&C.
David

It's day 3 on the everything rye with onion and garlic. The batch made 2 large loaves which I kept for our family and hope to be able to sacrifice a few slices for future Altus. Now, I'm not so sure there will be any left to save.

As the bread is aging and flavors melding, the onion is becoming more prominent. The underlying rye and seed topping flavors make this an ideal hearty flavor. I'm going to add some WW next time to enhance the whole grain flavor. Not a lot, maybe 25 grams. I might also up the Rye percentage by 10%

I'm thinking now that a larger loaf might be better over all. I usually size my dough so I can get 2 loaves crosswise on a 1/2 sheet pan. These are snug against the edges and about 2 Lbs each. If I formed a single loaf and placed it lengthwise (a 4 pounder) I think it would be a perfect family size loaf. Stored in a plastic bread bag it stays fresh and would be around for a few days at least. It would also make a terrific hunting camp loaf. Next time!

Eric