November 20, 2023 - 4:47pm
Malted rye with fruit and nuts
Honing my improvisation skills! No measurements on that one, not even by volume. Mostly rye, some whole wheat in final doughÂ
First stiff rye preferment, after that soft one. Rye scald with chocolate barley malt, then acidification of the scald. Opara, final dough, bulk ferment (speedy, only 40 minutes) and final proof, which should last longer, but I didn't have time; that's why the loaf cracked.
Delicious 😋😋😋
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That certainly looks good, especially with the nuts and raisins(?)!
I hadn't thought to add the chocolate malt in the scald. I will try that for sure.
I really like the Bamberg choc rye malt-it gives such good color.
Thank you for showing this!!
I really like this type of bread. It would be nice to try different kinds of malts, but my local brewing supply store unfortunately closed. The fruit here is dried plums, which are great with rye.
I just visited my favorite shop for malts. It is in San Jose and they have 40+ malts alone!
The owner mentioned that some bakers that he sells to were liking Munich malt for a deeper flavor.
If you need help getting anything, let me know.
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This is a chocolate malt from Briess. They are easily obtainable online, but it was nice to go to this little store and chat with the owner. I also make mead at home so they were my favorite place if I needed anything. Their business slowed during covid and sadly, they closed.
Lovely colour and choice of inclusions, looks very special.