The secret to a traditional rye bread is sour-dough..! Sour-dough is a live organism which can be somewhat difficult to control, especial in the tropic with high temperatures. It is also time consuming and onces started it should be used
regularly. I have tried it a few times here in the Philippines with various results.
I then decided to see if i could get a yeast based rye bread close to the one with sour-dough - The final result was amazing (almost no difference).The trick was "beer
I have even made a "rye bread" or lets call it "dark bread" completely without rye flour; using multi grain-instead (consist barley), served it to some danish friend who claimed it was one of the best "rye bread" they ever tasted
- buuut maybe they had stayed too long time away from Denmark to fairly judge the bread...
Here Goes (good for 3 loaf):
- 800 g Rye flour
- 12 g Diastatic Malt Powder (1% of total flour)
- 400 g all purpose wheat flour
- 6 dl seed and kernel dissolved in 6 dl water
- 6 dl water additional
- 3 dl beer regularly (1 btl)
- 30 g yeast fresh or 2 tbsp dried
- 2 tbsp molasses
- 1½ tbsp Salt
- Soak the seed and kernels in water the evening before you plan to start baking. Keep it refrigerated.
- Next morning add the liquid, water, beer, molasses and the malt powder into the mixing bowl. Start mixing
on low speed
- Add the soaked seed & kernels
- Then add the wheat flour, salt and yeast and continue mixing on low speed.
- Finally add the rye flour, continue mixing on medium speed for about 5 minuttes or until you have a uniform
mixture allmost like a thick porridge.
- Divide the dough in three forms (it should be about 1 kilo in each).
- Place in a cold oven and let i rest until raised a centimeter or two. (30 to 40min).
- Start the oven at 200C. When this temperatur
is reached then lower the temperatur to 150 - 160C. Cover the bread with tin-foil and let the bread bake until they reach an internal temperatur of 97-98C. NOT LESS THAN 97C. or the bread will be sucky. If more than 98C the bread will start to be very hard.
H a p p y B a k i n g