Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)
| Gelatinized Rye Mix | Dough |
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- Cool the boiling water until it reaches 90C/194F. Quickly whisk in the rye flour trying to avoid too many lumps forming. Cover the bowl and leave for 1 hour (or up to 24 hours). This gelatinized mixture will give the crumb of the loaf some elasticity.
- Whisk the rye leaven into the cold water, then whisk in the gelatinized rye mix (saving 1 tablespoon to brush over the loaf). Stir this with the dry ingredients until you have a soft sticky paste. Tip this dough out on to a lightly oiled work surface and knead gently into a ball. Cover and let rest for 10 minutes.
- Shape the dough into a baton or a ball. Place the loaf seam-side-up on a floured cloth or baking paper, pulling the cloth up around the dough to hold its shape or proof it on a basket. Leave to rise at room temperature for 5 hours or until the loaf has almost doubled in size.
- Preheat the oven to 210C/410F. Carefully upturn the loaf on to a tray and brush with the gelatinized rye mix. Spray the loaf lightly with water, and bake for 50 minutes. Leave to cool on a wire rack. When cold, wrap tightly in baking parchment, and leave for a day before slicing. Spread the bread slices with desired toppings.
Sour 100% Rye Bread
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70 comments:
My hubby loves Rye bread andthis looks so so perfect.
Perfectly baked rye bread..looks delicious!!
il est parfait ce pain avec une mie légère et spongieuse, j'adore
bonne journée
Please ship me a loaf!
I wish I could bake..*sigh*
Your food is always fantastic! I am calling you Senorita Perfecto Ole'!
Le pain au seigle est toujours très bon.
Le goût de la farine est très savoureux.
Je note ta recette.
A bientôt.
Angie..I have yet to try making rye bread. Yours always look good. It is healthier than thosw whte bread :)
What a perfectly perfect bread!
Hey Angie, when you send this to KennyT, please remember to send me one ;))
A perfect rye bread loaf, so yum!
WOW! 100% rye bread! It's very healthy one. I like this :)
Love it toasted and generously buttered!!!!
Another perfect loaf. Would make great sandwiches. I would love to sandwich it with roasted duck...mmm
Your bread has such a lovely crumb. It looks delicious and I'm a big fan of rye bread. I can imagine how good this must taste. I hope you are having a wonderful day. Blessings...Mary
As usual, your bread always looks perfect!
I feel inspired by your post. Maybe i'll make some bread this weekend, yours looks so lovely.
*kisses* HH
Angie - where do you lie and is there an apartment for rent next door? I could so sink my teeth into this lovely bread.
Healthy rye bread looks excellent..
I love your posts. So informative and clearly written. I am a bread addict, so this is right up my alley. Cheers!
I love rye bread, and yours looks fantastic!
I'm not a big fan of rye bread but then again I've never had it homemade. Yours looks so beautiful and perfect for sandwiches.
xo
Nisrine
I love bread with pockets of air in them like this! It makes the best toast. This is perfect Angie!
perfectly baked, how delish--we love rye bread
sweetlife
The bread looks good and the two slices with pate are even better :)
Oh DROOOL - is that pate on your slices Angie?! This looks lovely, the crumb texture is fantastic but where do I get rye leaven? Am I missing something, cos I can't seem to find it in the recipe and I do tend to miss things :P
perfectly made bread angiee!!! pure 100% healthy!!! rili liking this one :D
cheers!!!
Thank you, guys, for taking time to stop by and leaving me all the kind words.
denise:I am actually the one who tends to forget things. :-!
Here it is the link: Natural Leaven
I was just baking a Dan Lepard bread recipe yesterday! I've never baked rye bread though. It looks delicious!
looks great. Your bread and bakes are always awesome ^^
It looks delicious. I do like really sour wheat loaves but I enjoy rye and think I might like this, especially with some pate! Enjoy your weekend
angie
my dentist told me once that the only good bread to eat is rye bread; see, you are going to make us all way healthier!
The bread looks stellar! I am so interested in artisan breads, as you know - and last weekend spent a day baking a variety with a girlfriend that I haven't had the time to post, yet... report cards, and still getting my London trip up and out. I will make this.
I don't know how you do all you do, but I am loving it, Angie!
:)
Valerie
I've never tried rye flour before but it looks wonderful. BTW, I made the Banana oatmeal cookies and they were fantastic.
The sour bread looks wonderful. I would like to try and make it too.
I just love how crunchy this looks on the outside. I always eat Rye bread. Thanks for sharing!
Oooh yum, another delicious bread recipe. This would be so good for my weekday sandwich.
I've never tried baking rye bread and yours look wonderful.
This is the kinda of healthy bread I like. Your loaft looks so perfect as always!
last time I tried to make rye bread is was a dense dense, but pretty, failure. what recipe did you use for the leaven (I had to look that word up by the way, i'm such a bad baker)? I found this one: http://www.thefreshloaf.com/node/11
though I don't really know what Raisin water is.
I love the fresh loaf blog, but I feel so out of my depth there. I mean I've made bread, some good bread before, but the posters there and some of their post are just so in depth they confuse my brain. :)
I'll break down eventually and give rye a try.
A beautiful bread loaf!!
Hettar7: I use Dan Lepard's recipe to make the leaven. He is my favourite baker. (http://danlepard.com)
Natural Leaven: http://angiesrecipes.blogspot.com/2008/03/natural-leaven-adapted-from-dan-lepard_17.html
Now that is one perfect loaf of rye bread! And the crumb is gorgeous!
This sounds perfect! All I need is a slice, please!
This looks like a lovely loaf. Quite different to my plain rye sourdough loaf. Trust Dan to do things a little differently. Nice tip on brushing the dough with the leaven before baking.
I meant to try and find a sourdough recipe of yours yesterday to link to in my blog post, but ran out of time. I was sure you'd have one and indeed you have more than one. I've added this link to my post now.
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!