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Rye Mixed Bread with Wild Yeast Starter


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


A fun bread recipe for a hearty, healthy and sensationally aromatic, crispy and rustic rye mixed bread made from wholemeal rye and wheat flour. A cultivated wild yeast starter is used as a leavening agent, which ensures a fine flavour, aroma, long freshness and at the same time a good oven spring. Barley malt extract not only contributes to the flavour but also encourages a browner crust and a glossy sheen. If you don't have barley malt extract, then a good substitute will be sugar beet syrup, honey or molasses. All in all, a very tasty, wholesome bread that goes well with hearty dishes or toppings. Or simply enjoy it with a generous smear of butter - you absolutely have to try it.

Rye Mixed Bread with Wild Yeast Starter

inspired and adapted from here and here
Wild Yeast StarterDough
  • Wild yeast starter
  • 70 g Buttermilk
  • 15 g Barley malt extract
  • 220 g Plain flour
  • 130 g Wholemeal rye flour
  • 50 g Active wild yeast water
  • 8 g Salt
  1. Puree the fruit with the yeast water. Mix in the flour and leave to rise at room temperature for 12-14 hours.
  2. Add the wild yeast starter, buttermilk and all the flour to the bowl of your mixer and knead on the lowest speed for 3 minutes. Add the yeast water a little at a time as the dough absorbs the liquid. Increase the speed to medium and knead for a further 8-10 minutes. After 5 minutes, knead in the salt.
  3. Grease a large bowl with some olive oil and place in the dough. Stretch and fold once on all sides. Leave to ferment at room temperature for 5-6 hours, folding again after 1 and 2 hours if possible.
  4. Shape the dough into a baton and place in an oblong floured proofing basket with the end facing upwards. Cover and leave to rise for another 3-4 hours at room temperature.

    how to shape a baton

  5. Preheat the oven to 250C/480F. Place a baking stone in the lower half of the oven. If you don't have a baking stone, a baking tray works too. At the bottom of your oven, place a baking tray for water to create the steam.
  6. Dust a parchment paper with flour. Turn the dough out onto the floured parchment paper. Transfer to the hot baking stone. Pour 1 cup of water into the baking tray at the bottom of your oven. Close the oven door immediately.
  7. After 10 minutes, turn the heat down to 200C/400F and open the oven briefly so that the steam can escape. Bake for another 30-35 minutes until bread is golden brown and crisp. Remove and cool the bread on a wire rack for at least 2 hours before slicing.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com




29 comments:

Gingi 7/6/22 00:59

Ohhh, I've always wanted to play with wild yeast, but the thought of it going wrong scares me, lol... yours looks soooo good! - http://www.domesticgeekgirl.com

[Reply]
Brian 7/6/22 01:35

Love rye bread, yum!

[Reply]
J.P. Alexander 7/6/22 02:09

Gracias por la receta me encanta hacer pan. Así que pronto la hago. Te mando un beso.

[Reply]
lea 7/6/22 09:15

Che buono! un pane dall'aspetto molto invitante!

[Reply]
Lola Martínez 7/6/22 10:13

Tus panes son siempre una delicia, ojalá pudiera probarlos.
Besos

[Reply]
DEZMOND 7/6/22 13:05

It is nice returning to good old techniques of baking.

[Reply]
Kitchen Riffs 7/6/22 15:51

You've really been going to town with rye-based breads recently! This one looks particularly nice -- such a great classic looking loaf. Thanks!

[Reply]
lisa is cooking 7/6/22 16:18

That's a great looking loaf! The crumb looks lovely. I wish I had a piece with lots of butter right now.

[Reply]
Whats Cookin Italian Style Cuisine 7/6/22 16:59

WE love rye and that is perfection love it wish I can dive right into that photo!

[Reply]
Federica Simoni 7/6/22 18:13

che meraviglia complimenti!!!

[Reply]
savorthebest 7/6/22 18:21

beautiful rye bread Angie!

[Reply]
Bill 7/6/22 19:06

Looks fantastic. I love rye bread.

[Reply]
David 7/6/22 19:30

Angie, I love a good rye bread and this version looks amazing! Add butter, perhaps a little Dijon mustard and then layer a sandwich with medium rare thin sliced roast beef. One of my favorites... Take Care, Big Daddy Dave

[Reply]
Pam 7/6/22 19:57

Do your loaves ever fail? Seriously, your bread baking is something to be proud of!!!

[Reply]
foodtravelandwine 7/6/22 21:40

A delicious bread!!...I'm having problems posting in blogger these days. I wrote you a comment, and disappeared!!.....I have to make this recipe!!.....Abrazotes, Marcela

[Reply]
My name is Erika. 8/6/22 02:55

I love how you've been using wild yeast. I haven't had time to try it, but it sounds like a fascinating way to make a starter. Thanks for sharing. hugs-Erika

[Reply]
Nancy Chan 8/6/22 10:53

Another beautiful bread. I wish you are my baking tutor.

[Reply]
Maria Grazia Ferrarazzo Maineri 8/6/22 16:23

This bread is absolutely perfect, Angie!

[Reply]
Marissa 8/6/22 20:28

I'm loving these wild yeast recipes, Angie! This bread looks superb.

[Reply]
DeniseinVA 8/6/22 20:33

Oh yum, I would love to make this bread. It looks wonderful! Thank you Angie :)

[Reply]
Sherry's Pickings 9/6/22 06:41

wild yeast? that sounds very ... wild. your bread looks very tasty angie.

[Reply]
MunatyCooking 9/6/22 08:27

The bread looks gorgeous and the images too 😍.

[Reply]
speedy70 9/6/22 09:16

Un altro pane fantastico, complimenti!!!!

[Reply]
thepaintedapron.com 9/6/22 15:58

You are bread baker extraordinaire! Looks so good!
Jenna

[Reply]
Mbul Kecil 10/6/22 03:33

i see the video...and it is a great recipe Angie. I like bread with creammy butter...
i like it's shape by the way. Fancy bread for feast. Have a nice day ^^

[Reply]


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