January 17, 2022 - 10:28am
Sourdough Danish Rye/Rugbrød på surdej
All this talk of rye made me crave a Danish Rye bread. And of course for the recipe... https://theryebaker.com/sourdough-danish-rye/
Used a dark rye flour which is described as perfect for Scandinavian Rye Breads. Didn't have any coarse rye so substituted it for spelt grains roughly ground in a coffee grinder. And for the dark corn syrup or light molasses I used barley malt syrup.
Now cooling and bought some gouda which I thought would pair perfectly.
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Looks like a great recipe, sure to be very flavourful! Looking forward to the crumb shot and tasting notes.
I halved the recipe for one loaf pan but it was still too much. Didn't wish to waste anything so over filled it and baked sooner than called for hence the scoring to minimise the loaf splitting on one side. Hopefully it'll still have a good crumb for this kind of bread.
Great looking loaf Abe and sounds like a great recipe. If the side of the loaf is indicative of the rest of the crumb, it looks like it should be good!
I hope it is but i'm sure it'll taste good either way. The two stage sponge, building up good flavour, with the malt and beer it should taste good. Certainly had a lovely aroma while baking. I'm just not too confident since I put in too much dough and had to shorten the final proof. It'll still be fermented well but the crumb might have suffered. Time will tell.
There has been a renaissance of rye baking lately on TFL hasn’t there? This is a handsome loaf you’ve baked Abe, I’m looking forward to your tasting notes and seeing the crumb which I know will be perfect based on the outward appearance of the loaf.
Benny
I'm expecting a pumpernickel crumb due to making too much dough, not wishing to waste any and having to shorten the final proof. It's still very well fermented due to a high ratio of the dough being pre-fermented in the two sponges so i'm sure it'll taste good. When Stan recommended 10-12 hours for the each of the two sponges I did 12 so I made up for the time early on but couldn't risk over doing the final proof. We'll see...
I'm guilty as charged. Good rye breads are next to impossible to buy in a grocery store, or even in a bakery. Baking rye breads was one of the reasons I started baking bread again after a 30 year hiatus.
I do get a craving for rye breads. A class on their own. Generally i'll keep baking them till I miss wheat base sourdoughs then switch... and so on.
I'm really enjoying this one.
Thank you.
Considering the recommended final proof is 3-5 hours and I only did 1.5 hours because the pan was too full (didn't wish to waste any dough) it came out ok. This bread is not a very airy bread to begin with. It's not far off and bear in mind it's only just cooled. The taste is excellent! Such a complex flavour being rye sourdough with barley malt, beer and seeds. I really love this recipe and hopefully next time i'll make enough dough for the loaf pan i'm using.
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[My knife does tear more than slice]
for cutting your beautiful crumb. See if that works for you after it's set. Did the spelt, those lighter flecks, bake out soft?
Think I need to buy a new bread knife. Trying to imitate coarse rye using a coffee grinder is far from perfect. It's inconsistent with some powder and other whole ones instead of making a coarse meal. I used these spelt grains and it gives the bread a nice texture. Cut thinly and they blend in well with the seeds. Next time I try this recipe again (it is really delicious) i'll try and source course rye. And i'm sure giving it the full final proof time will result in them softening up more. I am surprised they don't have a soaker but it works very well. Has a nice chew.
prepare whole grains for dough additions. Like you said, longer fermenting times/ soaking also works.
Basically the rice cooker brings everything to a boil then shuts down the temp to just simmer. If left a while and the water is absorbed, the grain cooked and steam leaves the pot, the whole grain starts to caramelize. A lovely addition! Check boiling times and minimum amounts of water on various whole grains. There must be a chart somewhere. I tend to use a little less water, rice cookers also vary in cooking to simmer time.
Italian spelt. :)
by giving it a nice chewy texture. So it does actually work well. That doesn't mean to say one can't experiment and caramelisation does sound like a lovely addition. Although changing traditional recipes is a tricky business. We had better come up with another name for this bread.
Not sure what makes the spelt Italian. Any ideas? Is there such a thing or is it just the supermarkets selling point. I did look at the packet asking myself how it differs to just... spelt!
This is a very nice recipe Mini. One of the more flavoursome ryes i've tried.
I missed the fact that the spelt is a fast one, pre cooked or steamed or something like. Only 10 minutes cooking!
Surely no need for the rice cooker. Must be the full moon messing with my gray matter. :) My whole spelt is a tougher looking variety. I always cook a little extra because it smells so good as it caramelizes that I have to eat some, a small bowl full with milk. ( Or a touch of cream and berries or shake of cinnamon.) Warm on a cold morning.
Emmer is the same thing as farro, so that's Italian with its long history (since at least the Romans). But spelt is a different species, sometimes called "false farro."
And the bread looks wonderful!
One can write a book on that word alone. I'm going to try and see what was so Italian about that spelt.
Thank you Gadjowheaty
Happy hunting!
Paul
Mini, great idea using a rice cooker to caramelize a porridge. Will have to try that!
It is so fun to see all of these hearty rye bakes. I love the look of all the grains in this one. Well done.
Have this bread for breakfast and you won't be snacking between meals. Everything works well with each other.
Thank you.
Love all the grains in there...nice and chewy I'm sure! Very intrigued about the beer in the dough and how that works with the other elements not the least of the which is taste. Nice post!
I'm sure using a different one each time might bring out a slightly different flavour profile. The grains, however, really are the starter of the show. Cut thin slices and toast. 3 small slices topped with cheese keeps me full for hours. One of my favourite rye breads which packs a flavour punch.
Thank you Naturaleigh.
That looks delicious!
I'll add that one to my ever-expanding queue of rye bakes.
and it is! I'm sure you'll love it. Every so often I go through a rye baking phase. Funnily enough I often tend to under bake rye breads and even though this one fell short when it came to altering the recipe for loaf pan used I actually baked this one very well. Just a couple of hours after baking I had to slice off a piece so it could fit in the bread box and the knife came out very clean.
Nice loaf. Interesting that rye baker used raw seeds. How do they taste? I'm curious about raw vs roasted when blended with those other flavours.
The flavours (sour, rye, sweet, barley, malt) sound like some of the beers I tried over the holidays from Belgium. Different flavour palette than Ontario... many of our local craft brewers have gone down the hops rabbit hole and put them in absolutely every beer you could imagine :(
What beer did you use? How does it affect flavour?
You know... now that you mention it I don't think i've seen Stan ever recommend toasting the seed mix. I'm sure toasting them would bring out more flavour from the seeds but TBH this loaf is already bursting with flavour. I'm sure the beer/lager/ale used will affect that too.
I used a very full bodied flavoured Ale by Fuller called "1845". It's bottled conditioned so I have saved the dregs which has the yeast (if i've poured it carefully enough) and will try to harvest them for another loaf which i've done in the past. Malts in this Ale are - Pale, Crystal, Chocolate and Amber
Abe, I'm on a rye kick myself and this bread is definitely on my list.
Congrats on a fine bake.
Tony
January seems to by Rye month. Very happy with this bake. It'll go down a treat.
Hope you give it a try.