The opposite day, I baked a white loaf in my Zojirushi—the crust browned fantastically on three sides, although the highest stayed a bit pale, which was anticipated. I beloved simply tossing it in and letting the machine do its factor. That obtained me pondering: why not attempt my on a regular basis entire rye in it? So I did—and wow, the outcomes are surprisingly good!
This batch obtained just a little increase: I added entire teff and freshly floor flax meal, pretreated together with the rye berries to unlock their full dietary potential. The remainder of the recipe is just about the identical as my easy rye, although extra water was used this time.
Right here’s what the recipe appears like:
150g rye berries
30g freshly floor flax meal
60g teff grains
960g water
2TBSB of entire buckwheat CLAS that I wished to do away with
soaked in a single day (~12 hours) in Immediate Pot utilizing the yogurt setting
then
cooked in a Zojirushi rice cooker on the GABA setting
cooled to be used
75g boiling water
23g powder malt extract
23g salt
Combined effectively to dissolve and cooled to be used
360g entire rye CLAS, 190% hydration
465g contemporary entire rye flour
150g hulled hemp seeds
3g dry yeast
80g water, regularly added as wanted
I attempted mixing the whole lot within the Zojirushi pan by hand… and…that was loopy! NEVER. AGAIN.
Proved in Zojirushi utilizing “rise 3” till pinholes appeared on the floor
Baked in Zojirushi x 70 minutes, darkish crust
Voilà!
Let it cool utterly (a fan helps).
Wrap it in a paper towel, slip it into a transparent produce bag, and go away it in a single day.
Subsequent day, slice it skinny—mine is about 7 mm, and luxuriate in!
Had my rye bread this morning—the three browned sides toasted up with simply the proper crunch. One slice obtained a ramification of selfmade kumquat marmalade, whereas one other carried just a little silky ganache and IMBC, each leftovers from my Boba Tea Cake. Paired all of it with a chia mixed-berry tea, and my tummy feels so pleased!
