Rye with toasted grains

Profile picture for user Martadella

My old trusty recipe with tiny modification

7 am

Preferment 

160g old starter

160g warm water

160g rye flour

Mix , cover and place in a warm place (I put it in the oven alongside a pot of very hot water or leave the oven light on) 

 

Scald, 7 am

80g rye flour 

240ml boiling water

1 tbsp ground coriander 

Mix until smooth, wait until no longer hot but stil very warm,  add 1 tbsp rye flour,  mix in, cover, place in the same spot as the preferment

 

3 pm

Dough 

The preferment should start collapsing 

The scald should be smooth and have a pleasant gently sweet taste and smell 

All preferment

All scald

18 g salt

480 g rye flour 

320 g warm water

Sweetener and spices as desired ( I didn't use any this time, I wanted simplicity )

Mix into soft, sticky, smooth dough

Cover, leave at rt 

 

Bulk ferment 1½ -2 hours 

Place in prepared pan ( it's a lot of dough, use a large pan )

Final proof 1-1½ hours 

 

Bake without steam 

5 min 490°F,  30 min 425°F, 25 min 390°F or until brown and sounds hollow when thumped on the bottom

The modification was adding 30 g of toasted grains, scalded with all 340g of hydration water.  I did this in the morning and left together with preferment and scald until afternoon, when I made the final dough. This small amount of grain provided interesting taste nuance: bread smells and tastes a little bit like gingerbread with subtle caramel notes. Really nice 😋

Image
20220404_201805.jpg
Image
20220405_074844.jpg
Image
20220405_082417.jpg

That looks excellent Martadella, what size pan do you use for the entirety of this dough?  I think I’d need to scale it down for. 9x4x4” Pullman pan.

Benny

That looks delicious ! We are always wanting breads to go with the cheeses we eat. That looks perfect. I have a question do you mean to add 1 Tbsp of coriander ? not rye flour ? I bet other spices would be equally interesting to add. I have a 13" Pullman which would likely hold the loaf. Will have to mark this one for sure. c

Thank you! Both rye flour,  as a source of enzymes,  and coriander, or any other spice. Mix of caraway, coriander,  anise and fenugreek is quite nice