I was looking for a good rye bread yesterday.
I had depleted my freezer supply.
Run out of the last baking I did in Chincoteague.
And I just can’t buy the insipid loaves they sell at the stores locally.
I went to the bulk food store to buy some flour,
and all they had was a very fine white rye flour.
Sad. SAD. downright sad.
So I bought some rye berries-
got out my grinding apparatus-
And ground my own dark rye flour.
The little red hen hasn’t got anything on me!
It took a little while because my grinder is
almost as old as I am. And it is done by
hand- and I didn’t have it clamped down on
my husband’s new table.
But I ended up with almost a cup and figured
that would give me enough fiber and texture
in my loaves.
Then I fed up my sourdough and added 1 cup of
the white rye and 3/4 cup warm water and let that
prove overnight.
At the same time, I followed Joanna’s advice,
and poured hot water on another cup of white
rye and stirred until smooth and then left with
the sourdough starter poolish/sponge to prove
for at least 8 hours (overnight).
This morning I added the rough ground flour, 2 tsp.
sea salt, 2 TBS butter, and 1/4 cup sorghum molasses
and enough water and high gluten wheat flour to
give me enough dough for 2 loaves of bread.
I put the dough in a warm place to raise for an hour,
then shaped it into two loaves- one for the banneton
and one in a loaf tin, covered them loosely and then
let them raise another hour and a half.
I added some golden flaxseed for flavour and
beauty and made the mistake of cutting a vent
in the top. I think it destroyed the integrity of
the gluten cloak and the loaf got sloppy in shape.
Then I baked them a 375 F for about 45 minutes.
Although I’m not entering them into a beauty
contest.
And I sliced it for a crumb shot before it cooled
completely.
All in all, I am quite happy!
I love rye bread with golden flax seed.
It looks yummy and I’m sure it is very good.
Umm- thanks!
Did you notice the new format for my blog?
Love the new look blog Heidi! I have a hand grinder which I have only used once, but I really ought to use more. Thanks for the mention and the link. Did you notice any difference? I think it’s something to try with a straight white bread dough one day too, it makes the crumb a bit softer and sweeter, but without adding sugar. I’ve been driving all day, so time to make some quick supper and put my feet up 😀
I added molasses, so I really didn’t notice a marked difference to the sweetness- but I do think the crumb was a bit softer. It is such a lovely bread.
I mainly used my hand grinder when I was teaching elementary school children bread baking and had them do the grinding of the whole wheat flour. A whole classful of children can grind enough flour for a big batch of bread in no time!
Heidi, beautiful! You’re far more energetic than I am, especially if you were holding down the grinder with one hand so as not to damage the table! 🙂
Love the new format, looking very spiffy! 🙂
Ha ha ha! You noticed that, did you?
I used to have a wonderful old pine kitchen table that would stand up to my abuse. Then my husband was so ashamed of it that he bought a new one- which is only good for eating at!
I miss my pine farm kitchen table so very much!
My nephew is trying out new designs on my blog- I may not end up with this one- but it is a nice change for now!
Your bread looks heavenly and nutritious! Good for you grinding your own grain too.
Thanks, Cindy!
Nice to see you again!
This rye is so very good- I used to make a sourdough rye that was a bit tangier and sharp,but this one is just perfect for my tastes right now.
I am really just picky about my flour and it is hard to find exactly what I want- so I grind my own when need be.
It’s good to be picky Heidi, (although it usually makes more work!) Why compromise on taste when you can get the taste of a loaf juuuuust the way you like it. I’m still working on my rye breads. The last one was a delicious heavy doorstop.
I am so grateful we have stone ground rye available where I live 🙂
Brydie-
My first loaves (back when I was in my teens) were ALL doorstops! I think it takes a lot of practice to make bread that everyone will eat!
Tandy- thanks for stopping by- we have stone ground available here- I just don’t always like to run around town and country to find it! 🙂
I really like the look of your cupcakes-I’ve been looking for a good caramel cake recipe!
Wow Heidi! What could be more authentic than homemade rye bread from scratch! I have all the kitchen gadgets except for a wheat grinder. You really are the best bread maker I have to say! God bless your meeting with your dear brother! Cheers!!!