I am using organic rye seed to mill my own rye flour. The bread turned out to be a huge favorite over Thanksgiving and Christmas holidays. The only issue I had was that there was almost no rye taste to the bread. Even though every last crumb was eaten with gusto by the whole family, and people were left looking for more bread, both my father and myself expect a very strong rye taste when it comes to rye bread; otherwise I may as well make plain sourdogh white and or whole wheat bread. How do I impart a stronger rye taste? My recipe is as follows:
2 cups rye starter (made by allowing equal parts water
and self milled organic rye flour to
Ferment).
Add 6 cups self milled organic rye flour.
Add 2 eggs.
Add equal parts water and heavy whipping cream until dough is kneadable.
Combine 1teaspoon Himalayan pink salt
An envelope of yeast if needed or if you like the flavor baker's yeast.
Allow first rise for 4 hours knead down gently allow 2nd rise 2 to 4 hours.
Bake at 350° for approximately 45 minutes to an hour.
Serve with favorit bread condiment. Best when toasted.
Please email suggestions to azreb9725@gmail.com
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a commercial rye taste? I understand that many places use caraway in their rye and that’s the flavour many associate with rye.
If i am wrong, then ways of boosting the true rye flavour are to add rye porridge and/or sprouted rye berries to your dough. It’s funny that you ask this question as I am exactly in the process of making rye bread that includes both. Not such how it is going to turn out but I’ll know on Sunday morning when I bake it.
I went through the same revelation and I grew up in a German-American household buying rye bred from a German bakery. No ingredient labeling back then, so who knew what was in the bread. Tasted great. Even rye bread without obvious seeds is made with bread spice for that "rye" flavor. Turns out the rye flour does not inherently taste that way. They add a bread spice mix
Take a look at THIS post. Scroll about halfway down to Haneata's response. Make your own "Bread Spice" and enjoy! I make mine with equal parts ground fennel,carraway and coriander. Lovely aroma!.
EDIT: Brotgewuertz Brotgwurtz Bortgewurz ……. Not sure of the correct spelling as I've seen several different ones. It needs an oomla above the "o", at the least.
Additional interesting link for you: http://theryebaker.com/
Stan wrote several good books and his website is wonderful. He also is sponsoring rye and bread related tours in Europe (first one in Spet.2018).
Have fun!
When a bread (or any dish) is reported to have "no taste", the Usual Suspect is insufficient salt. Most of us bake by weight, not by volume. So it's hard for me to judge whether 1 tsp salt in 8 cups of flour is enough. Seems low though. Or could you possibly have forgotten to add any at all?
Tom