To explain the play on words of the recipe title: In German, rye means „Roggen”. Well and since this creation full of grain power, the connection to famous Rocky (Roggy) Balboa was not too far.
With a long-lasting freshness that (with proper storage) will last even after 10 days. With an amazingly deep aroma, which is tickled out of every single grain over 2 sourdough stages (I am sharing with you this method in the recipe notes!).
And with an oven spring and an open and airy crumb that you would never expect from a 100% rye loaf (without the addition of commercial yeast for stabilization – a very common method, however not our way here on #)!
Bread: 100% Rye Starter, Tartine And No Knead Brioche
With this recipe I show you a few hints on how to provide your rye loaf with more strength, how to „extract“ all the amazing flavor from your rye berries (without an overkill of added spices) and how to achieve an airy crumb – while at the same time we’ll improve our rye loaf’s oven spring! Are you in?
The result? A weak performance (poor oven spring, no harmonious taste, dense crumb: very often commercial yeast is then added to the main dough or folks work with a reduced amount of water to keep the dough compact. However, taste and airy crumb are gone).
Our # solution: Similar to Open Crumb wheat sourdough breads, we refresh our rye starter at least 2-3 times before we start with the setup of our rye sourdough (levain). In addition, we use a much higher water temperature than usual (38 degrees Celsius – details can be found below in the recipe guide).
How To Make A Hearty Rye Bread Recipe (bread Machine) + Video
At next, we build our rye levain over 2 stages. This does not only push fermentation: We keep the 1st stage stiff, cool and extend its fermentation time. In this way we extract all the wonderful flavor from our rye berries. The 2nd stage takes place with a high hydration and at a very high temperature. This pushes a certain group of micro-organisms (loving higher temperatures) – affecting both oven spring and (open) crumb.
To extend our loaf’s freshness, we use an old bread soaker, which provides our bread also with a little extra flavor. Aroma, ovenspring, open crumb, freshness: Roggy Balboa will be the new star in your ring of breads. Whole grain, freshly ground and with an aroma that is unrivalled.
More information about the advantages of home milled grains can be found here on # in an amazing interview with mill pioneer and Mockmill founder Wolfgang Mock.
Pure Rye Bread
For even more tipps, tricks and recipes, join me in one of my workshops! Do you already know my individual # Coach sessions? For more information just send me a message!
I have to mention at this point that this is an unsponsored blog post – however, as for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you doesn’t change in any way!
In preparation for our 2-stages rye sourdough, the first thing you have to do is to refresh your rye starter 2-3 times. The evening before you start with stage 1 (as described below) you start with a 1:1:1 feeding (e.g. 10g of rye starter, 10g flour, 10g water). Repeat that feeding 2 more times on the following day, so that you can set up the first stage of the rye sourdough in the late afternoon/evening. After the last refreshment, your starter should have at least doubled its volume, be at peak and should not have collapsed. The water temperature for the refreshments is 38-39 degrees Celsius. This will support an airy crumb structure.
Sourdough Whole Grain Rye Bread Recipe (easy And Rustic) — Hirvoja Farm
8g Rye starter (2-3 refreshed and at peak) 160g Rye berries, freshly milled 124g Water (18-20 degrees Celsius) Dissolve the starter in water, add the flour (medium coarsely ground) and place the mixture in a cooler place (20 degrees Celsius) for 12-20 hours until the volume has almost doubled
40g Old bread, roasted and milled 80g Water (boiling) Soak the old bread in 80g boiling water, stir well and cover it with a plastic film on its surface (this prevents the soaker from drying out). Store the soaker overnight in the fridge. As soon as you start the 2nd sourdough stage the following day, remove it from the fridge to let it acclimatize.
292g Sourdough stage 1 156g Water (40-42 degrees Celsius) 100g Rye berries, freshly milled Dissolve the 1st stage of your sourdough in water, add the flour (coarsely ground) and let the sourdough ferment for 2-3 hours at 30-33 degrees Celsius until it has at least doubled its volume and stands at peak.
Rye Sourdough Is Considered The King Of Sourdough
548g Sourdough stage 2 265g Rye berries, freshly milled 140g Water(38 degrees Celsius) 120g Old bread soaker 14g Honey 10g Salt 7g Oliveoil You can mix the main dough either by hand (with a spoon) or with your kitchen machine (on low speed level). At first, mix sourdough, water, old bread soaker and flour (medium to finely ground), then add honey, salt and last but not least the olive oil. It is important that you have a nice homogeneous dough at the end - but be careful and don't overknead the dough (if you use your kitchen machine)!
Smooth the dough with a spatula and some water so that you have a firm and compact mixture in your bowl. Let it rest for about 35 minutes (without covering it - this will make it easier for you to shape your loaf).
Release the dough onto the well floured working surface, shape it into a round loaf and place it in the a well floured banetton (sealed side down - for a rustique ovenspring). Your Roggy Balboa will then proof at room temperature for about 60 minutes (don't forget to do the finger poke test to check if your bread is ready for the oven: Poke the dough lightly with two fingers and take note of how the surface of the dough bounces back. If the indent springs back gently but not completely, your sourdough bread is ready! Before baking, we leave our loaf in the fridge for 30 minutes (without being covered)! This stabilizes the loaf, compresses the fermentation gas and will push our oven spring!
Easiest Ever No Knead Rye Bread Recipe
Preheat your baking stone or Challenger Bread Pan (including the cover) in the oven for 45-60 minutes at 250-270 degrees Celsius. Place your loaf directly from the fridge on the stone or in Challenger Bread Pan and bake WITHOUT lid or steam for 1 minute. Now you have to steam (and put the lid on the Bread Pan) and continue baking for 2-3 minutes. Then open the oven door wide to let the steam escape (take off the lid from your Bread Pan). Bake now for 7-10 minutes at 250-270 degrees, then lower the temperature to 220 degrees for another 30 minutes. At the end increase the temperature to 240 degrees Celsius for about 5-10 minutes until you reach the desired crust coloring (a darker and thicker crust will support a long-lasting freshness). The core temperature should be around 98 degrees Celsius. After baking, I recommend you, well knowing that it is torture, to wait at least 24 hours before cutting the bread. Rye needs this time to fully develop all its wonderful aroma. Give it a try, you will appreciate it!
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Feeling of coziness by eating grain from colder climates (rye can germinate in temps as low as 34°F), or maybe rye breads feel like an antidote to the sugary heaviness of holiday foods. Either way, it’s now that time of year, and I’ve created a recipe that’s my take on
How To Make A Delicious Sunflower Seed Bread With 100% Rye Flour
, a traditional bread from the Alps region of France, Switzerland and Germany. My recipe uses only fresh-milled whole grain rye flour (“dark rye”) and is leavened at a relatively low temperature range of 63-68°F using refreshed and ripe sourdough starter, also referred to as
The dough also has some ingredients that you might find in rye breads from other parts of Europe: beer and malted barley syrup, and it’s partially hydrated with yogurt for a boost of lactic acid. The acidity from the yogurt in this rye dough allows me to skip some of the more complicated rye processes to inhibit amylase activity and still have a nicely structured bread with minimal gumminess. I hope home bakers who are new to rye will try this relatively simple process for a delicious, nicely textured 100% rye bread, and that bakers who’ve used some of the more complex rye approaches will try this recipe too and give feedback.
Lovely crumb, aroma and flavor to pair with butter or soft cheeses, dip in stew, or enjoy plain with a glass of dry white wine
Rye Bread With Sourdough
Rye grain has far less gluten and is higher in fiber than most wheat varieties. Rye also has more amylase enzymatic activity, which breaks down starch and can lead to a gummy crumb. Specifically, the amylase of rye is active at a wider temperature range than wheat amylase (meaning as the dough bakes, the amylase is active for longer), but one inhibitor of amylase activity is acidity, making sourdough leavening (and the addition of some yogurt) ideal for rye breads.
As with all rye breads, it’s highly
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