orange raisin rye with clas, baked in Zojirushi
This is Yippee's adaptation of Ginsberg's Orange Raisin Rye.
recipe at: https://www.thefreshloaf.com/node/68380/20210604-stans-wholegrain-pecan-orange-raisin-rye
This is an amazing bake of 100% rye at 100% hydration. The total flour amount is 200 gr freshly milled rye of which 20 gr is from clas (58 gr clas); there is also 7/8 tsp dry inst yeast. The mix starts off as a terrible sludge that gets better after the first 4 hr ferment. There is significant rise after a 1 hr bulk. The final 1.25h proof yields about a 50% rise after shaping.
As with other high hydration ryes, this dough was pressed in and smoothed over with wet hands or spatulas into a pan (5.5 in diameter and 1.5 in high).
The glaze is brushed on before and after the bake. Just a bit of rise occurred in the 50 min Zojirushi bake, but notice all the good bubbles in the crumb!
The ending temp was 202F.
With a little bit more practise in smoothing out the top, pressing the dough into all surfaces of the pan, and baking in a real oven with controlled temps, I will have a terrific gift!! What a delight to eat - each bite is worth savoring!
PS Give the golden raisins and cranberries a good soak in rum.
jo_en - this looks really tasty, nice job. As a rye guy, I must try it sometime soon.
Tony
Hi,
Thank you for your kind words.
Just get your clas going! :)
Boy that looks great! I love the idea of the orange and raisin and should be delicious for those who love 100% rye breads.
Benny
Thank you Benny for your words. :)
Btw, I am on the 2nd try of the Serious Eats pie crust that you mentioned a while back.
I want to get that stay crispy crusts that you have been showcasing.
I hope that pie pastry works for you, it has been the most reliable pate brisée recipe that I’ve made over the years so I hope it does well for you as well.
Benny
That looks yummy!
8-13-23
Dry thin slices until just brittle in 275F oven on a rack. These rye crisps/biscotti are perfect for trail/traveling snacks! So healthy too. :)
Looks like a delicious loaf. For an orange flavour I once put in some orange marmalade into a rye bread. Not only was it very tasty I think it gave it a lovely texture too.
Thank you for the great idea! Now that you mention it, I can imagine nice swirls of something gel-like ribboning through the slices.
No swirls. Took a rye recipe and swapped out some of the water for marmalade and it became part of the liquid.
Let me know if you try it. Flavour was so good.
ok!
Then I think I can skip the bit of sugar in the recipe and intensify the orange flavor with the marmalade.
The idea would work perhaps too with some satsuma plum jam that will be ready soon. I read on some former posts that plum goes well with ginger in ryes.
Thanks again for sharing your experience.
Oh that sounds good. Adding that with ginger in rye should be very interesting.
Looking forward.