A month in the past (Christmas Day, truly), Tony (CalBeachBaker) posted his bake of the Danish rye bread from Stanley Ginsberg’s The Rye Baker. I commented that it appeared like a terrific selection for a high-rye bake that I used to be considering. So, I made it this week.
My first deviation from the substances record was the substitution of pepitas and chia seeds for the sunflower seeds, since we have been out of sunflower seeds. The second deviation was to substitute complete rye flour that I can simply mill for medium rye flour. I adopted the directions to make a single loaf in a 9x4x4 Pullman pan, which suggests I’ve a really hefty hunk of bread on my arms. Due to the scale, half is within the freezer whereas we benefit from the first half.
As Tony famous, it is a very straightforward bread to make. I blended the soaker substances on Thursday night time. On Friday morning, I mixed the soaker with the remainder of the substances for the ultimate dough and gave the resultant paste/goo/mortar a 10-12 minute trip in my Kitchenaid mixer. The mass was transferred from the blending bowl to a greased Pullman pan and tamped down to stop voids. I used a moist spatula to clean the highest and coax it right into a slight dome.
Since our kitchen is cool this time of 12 months, I fermented the “dough” at 75F in my proofer. Within the recipe textual content, Stan states that there will likely be little to no enlargement on the finish of the 45 minute proof. What I discovered was one thing totally different. The pan began out about 3/4 full. On the finish of proofing, the dough had expanded sufficient that it was cresting simply above the pan rim. Apparently, 20g of dry yeast feeding on 240g of malt syrup is sufficient to energy the 960g of rye flour, rye chops, and cracked wheat, plus 200g of seeds.
With the oven as much as temperature, I docked the dough and put the pan within the oven. After which one thing occurred—oven spring! The bread rose till it was practically an inch above the rim of the pan:
That was utterly sudden for the sort of bread. Thank goodness I hadn’t put the lid on the pan.
Now, I’d be mendacity if I mentioned this bread had an open crumb. Nonetheless, it isn’t precisely a brick both, although I wouldn’t advise dropping it in your foot. Right here’s an image:
About that tunnel. Keep in mind I mentioned that I had docked the loaf earlier than baking it? Here is proof:
It seems to me that the tunnel shaped just under the world that was penetrated by the skewer I used for docking. Which means that the docking was no less than partly profitable, in that the entire roof isn’t able to fly off.
The flavour is excellent, with loads of molasses-y notes coming via from the malt syrup. The crumb is agency and moist, with loads of chewiness from the cracked grains and the seeds. My spouse, who isn’t normally a fan of high-rye breads, mentioned “Put a verify mark subsequent to that recipe so you can also make it once more.” I had my first serving in a ham and cheddar sandwich, which performed very properly with a crisp lager. She accompanied hers first with some marinated cheese and second with some orange marmalade, declaring that each have been scrumptious.
