Author Topic: Dark rye bread  (Read 6365 times)

Offline droverjess

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Dark rye bread
« on: January 22, 2015, 03:51:28 pm »
This looks really interesting and would be easy to convert.

Putting then link on now and when I get time I will make and report. Some of the keener bakers may want to be first to try!

http://www.grandmotherskitchen.org/recipes/dark-rye-bread.html

Offline cookie1

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Re: Dark rye bread
« Reply #1 on: January 23, 2015, 04:58:06 am »
I love rye bread DJ. I might give this a go over the weekend.
May all dairy items in your fridge be of questionable vintage.

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Offline cookie1

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Re: Dark rye bread
« Reply #2 on: January 25, 2015, 05:34:15 am »
I have this rising at the moment. Will report back when it is cooked.
May all dairy items in your fridge be of questionable vintage.

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Offline cookie1

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Dark rye bread
« Reply #3 on: January 25, 2015, 08:14:06 am »
First I found the flavour of this bread is really lovely. It seemed to rise to a point ( in both rises) and then stop. It looked fully risen both times.
I decided to put it in a Banetton. Bad idea as it stuck. It's very crusty and we have enjoyed it.
Here is my conversion.

Place all of the water and yeast into bowl, 2.30secs, 37 degrees, speed 1.
Add the rest of the ingredients. I used 15 ml for both the oil and maple syrup as I wasn't sure if it was a UK recipe or not. I didn't put any sugar in at all and left the cocoa out as I didn't care how dark or light the bread was.
When it had kneaded I found it very sticky so added an extra 1/2 cup of bread flour.
I kneaded it in 3 lots of 2 minutes.
I let it rise, punched it down and placed it in the Banetton and let it rise again before cooking.

I'm not really sure if I will make this again or not. Maybe I will to see how it goes next time.


May all dairy items in your fridge be of questionable vintage.

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Offline droverjess

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Re: Dark rye bread
« Reply #4 on: January 25, 2015, 09:40:13 am »
Wonderful cookie, well done.

Offline Cornish Cream

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Re: Dark rye bread
« Reply #5 on: January 25, 2015, 09:52:49 am »
Looks very nice Cookie. 8)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline achookwoman

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Re: Dark rye bread
« Reply #6 on: January 25, 2015, 09:48:56 pm »
Cookie looks good.  Interesting recipe, American?  I would be tempted to add another teaspoon of yeast.  But your texture looks good.
Thanks DJ for the link and Cookie for trying it.

Offline cookie1

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Re: Dark rye bread
« Reply #7 on: January 26, 2015, 01:11:46 am »
Thanks Chookie, it is an American recipe. I think the extra teaspoon of yeast would be perfect. As I said it rose to a certain extent then seemed to run out of steam. I'll do that next time I make it.
May all dairy items in your fridge be of questionable vintage.

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