100% rye bread

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timtune on 21 Feb 2006 at 21:10
Hi, Has anyone here tried making a 100% rye bread, like the German variety? I was wondering if i could use a wholemeal rye flour (bran & germ included. Just can't see kernels) rather than using a blend of pumpernickel and white rye as suggested by Peter Reinhart (BBA).

Lately I've been doing this one, and I have to say I really love it:

http://www.samartha.net/SD/procedures/DM3/index.html

I use gross rye meal (it looks more like bran than flour), thus I have to increase the amount of water a bit.

Just rye, water and salt, nothing else. The only extra I add is a hot soaker made with some rye meal and boiled water kept in a jar of glass. When it's cold I add it to the ferment before doing the final dough and mix it well; it adds some more sweetness to the taste of the bread.

It was about 95% rye and a very wet dough.   Simply Rye starter, water, fine whole rye flour, salt, spices and wee bit of bread flour.   Mixed gently and very goopy.

Rye

Baked in a small deep cast frying pan.  This turned out to be rather fluffy for a high % rye.  While it was baking, it rose more like a cake with the outside edges rising first and then eventually the middle.  Taste.... excellent!

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