How do you feel about rye flour? I love the taste, but don’t particularly enjoy working with it, as the dough handles in a completely different way from those made with regular wheat flour. Today I share two sourdough recipes that call for rye, the first one quite heavily, the second as a small component of the bread. Both are quite substantial and very flavorful.
I cannot share the recipe for Rugbrød, but you can find it in Sourdough Everything, a book just published by Rachel Pardoe, aka Sourdough Enzo of Instagram fame. I’ve been following her for a long time, and was thrilled to see she wrote her first cookbook. I bookmarked quite a few recipes, but started with Rugbrød (Danish Rye) because it is one of my all-time favorites. Plus, it can be a bit intimidating to make, as rye flour is a major component.
The bread takes a seed soaker made the day before, with rye berries, sunflower, pumpkin and flaxseeds. The starter is made with rye flour, also the day before. It is a slow process, and I advise you to remove a small portion of the dough and place in a small vial to follow fermentation. This is something I’ve been doing regularly for about a year and I feel a lot more confident about when to move the bread from room temperature to fridge for the overnight proof. The bread was absolutely delicious, and kept well at room temperature for several days, although we ended up slicing and freezing, like we always do.
I will definitely bake more from Rachel’ book in the near future. If you are into sourdough scoring and decorations, the last chapter of her book goes over many of the techniques she often shows on her Instagram page, including painting, which is something that I am still a bit tentative when I give it a try. Her henna-painting on a 3D design is breathtaking, but I need to get mentally ready to go for it. Might take me a very long time (sigh).
Moving on, I share a recipe that was inspired by an European bread brought to my attention by my friend Margie. She actually went through the trouble of translating it from German to English for me, and I made it as written but I think the difference between European ingredients and American made it a bit too dense. So I adapted it and ended up with a bread that the husband already said “has to be in our regular rotation”. It turned out truly delicious and rye flour is a small but important component.
MUESLI, ALMOND AND RAISINS SOURDOUGH
(from The Bewitching Kitchen)
Makes: 1 large loaf
Total flour: 500 g
Rye: 20%
Hydration: approximately 78%
for the main dough:
400 g strong bread flour
100 g whole rye flour
100 g active sourdough starter, 80%% hydration
360 g water (divided in 330g + 30g)
10 g fine sea salt
1 tablespoon honey
Inclusions:
80 g muesli
60 g whole almonds, roughly chopped
60g raisins
80 g boiling water
The day before making the bread: Toast the almonds on a 350F oven for about 7 minutes. Leave it at room temperature. Prepare the muesli soaker: pour 80 g boiling water over the muesli. Stir well, cover and let stand for 1 hour. Move to the fridge overnight.
Make the dough next day: mix the bead flour, rye flour, 330g of the water, and leave it undisturbed for 30 minutes. Add the starter (100g), honey, salt and remaining 30g water. Mix by hand or with the dough hoiok in a KitchenAid type mixer on los-speed for about 3 minutes.
Genty spread the dough as a rectangle. Add the muesli (do not drain), almonds and raisins, and fold the inclusions as best as you can without worrying too much, it will all incorporate as the fermentation proceeds. Bulk fermentation will be about 6 hours, with folding every thirty minutes for the first two hours (four cycles of folding). You can follow the rate of fermentation by removing a small amount of dough into a vial. Aim for about 75% increase in volume, mine took a litle more than 6 hours total.
Pre-shape as a round loaf. Wait 15 minutes, do the final shaping. Place in a banneton, and move to the fridge until next morning. My dough stayed 14 hours in the fridge before baking at 450F for 30 minutes covered, then 20 more minutes uncovered.
Let it cool completely before slicing.
ENJOY!
to print the recipe, click here
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Huge thank you to Margie for bringing the Muesli sourdough into my world!
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