June 27, 2022 - 9:20am
chocolate rye
so I've baked this Chocolate Rye from Lutz Geißler's ploetzblog -- https://www-ploetzblog-de.translate.goog/2015/09/05/im-schoko-rausch-schokoladenbrot-sechzig-prozent-roggenbrot/?_x_tr_sl=de&_x_tr_tl=en&_x_tr_hl=en&_... -- twice now. It's got extraordinary flavor and, though I got two completely different looking results, I wanted to share it here.
About a month ago, when the weather was cooler and drier in NYC, the boule was serious, sleek, dark, and delicious (sorry no crumb shot; I gave the loaf to a friend).
Last night, after a day that was super-steamy and hot, the bread came out a bit more tortured.
The flavor's super complex, with a spicy combo of char from the crust, undertones of deep chocolate and an aromatic base of sour rye.
Share
Comments
but the flavor must be superb. If you need someone to take it off your hands, let me know.
Paul
I'm ready to share, Paul, because that's what this bread mania is all about. But given how delicious it is, if you're not in NYC, I recommend trying it yourself.
Rob
Wow that looks like an interesting complex tasting loaf Rob. The heat can through off our fermentations, but you have tasty bread nonetheless.
Benny
Thanks, Benny. It sure is tasty. I'll aim to make it again in the fall.
That bread must be amazing! Thanks for posting this; I haven't begun to read through all the recipes that Lutz has posted.
I also have a soft spot for rye and chocolate—I had thought to combine them in a bread. Have you tried the other breads in his Chocolate Trilogy? One of them could be called Nutella bread.
Just curious, what brand of chocolate did you use?
It's a bread to savor -- though, weirdly for a 90% rye, it seemed to lose some flavor the second day. I'll eat a slice in the morning and see how it is on day 3.
I haven't tried the other chocolate bread recipes (though the nutellabrot you mention will go on the waitlist) but I have tried a few others from the site -- the bergkruste, a 50% whole wheat miche, the rolls from Val Mustair in the Swiss canton of Graubunden -- and they were all excellent.
As for the not so secret ingredient: I used 4/5 of a bar of Lindt 70% Swiss chocolate -- close enough to the 60% recommended in the recipe. Lindt is a big Swiss producer, but I like their chocolate. It's rich, velvety, & not too sweet.
Rob
breakfast update -- the flavor is more balanced ... & less exciting. It's still strong, but the immediate sensations are gone: the wild tang, slight smokiness and chocolate infusion are now in the background -- more aftertastes than things that hit you right away.
On the fourth day, the flavor's come together. It's not as untamed as it was on the day after the bake, but it's deep and super-satisfying.
Rob