I got this nice email this morning from Andrew Auld who I know from Dan Lepard‘s bread forum.
Thought of you recently as we had a trip to Copenhagen (Andy’s blog post) and had some great rye bread. Still thinking of trying out a danish rye recipe as our rye breads do sell well. Will have to try the soaker recipe you referred to .. .
do you have a link?
I hope this is the one you are thinking of…
This bread requires both a cold soaker and a sourdough leaven
- 50g baked rye bread (or ryvita if you have no old bread- by old bread I mean bread that is maybe 3 days old, hard but not mouldy of course, rye breads tend to age very gracefully and you can always put the end of a good loaf in the freezer with this bread in mind)
- 25 g linseed
- 25g millet
- 20 g malted rye grains or any cracked smallish grain you have that you like – these are small pieces of rye that have been malted by the mill (in this case Shipton Mill in England)
- 165g water
Extra thoughts eighteen months on….To make the cold soaker, slice the bread thinly and cut into small fragments and put together with the seeds in a bowl, cover with the water and leave for 12-16 hours. If it feels very lumpy then I recommend whizzing the mixture with one of those handheld whizzy things or in a food processor to break up the lumps of bread. If you are someone with many bowls, you could make two cold soakers, one with the bread and one with the seeds, and distribute the water between them. If you bake the slices of bread till they are golden brown before soaking, you will increase the umami flavour of your final bread.
- 30g mature rye leaven
- 200g lukewarm or room temperature water
- 225 g dark rye flour (whole rye flour)
Make both the above at the same time, 12 hours plus before you want to mix the dough
For the dough
Mix both the above together. I use an electric hand mixer to do this.
- 370 g strong white flour
- 105 g water
- 15 – 20 g salt
- 150g worth of toasted pumpkin and sunflower seeds
- 1/4 teaspoon of easy bake yeast (optional)
Makes a quite sticky dough. Leave for 10 to 20 minutes. Do a quick knead and then leave it alone. It becomes less sticky after a while.
If you use the yeast, bulk ferment for about an hour and then scale and shape and leave to prove again for another 1 – 2 hours depending on dough temperature, room temperature etc. If you don’t use the yeast, then it will take longer of course.
I put seeds in the bottom of the banneton but you can mist the top of the dough and sprinkle seeds on top just before baking.
Slash the loaf well!
Oven temp 230 º C for 10 minutes with steam in the oven (little tray in bottom with boiling water in) turned down to 220 º C once the loaf has sprung and started to go brown for 20 minutes and then 210 º C for the last 15 – 20 minutes.
Looks like Andrew liked it :) See pingback below! And this is his emailed comment:
…Definitely a deliciousness to the rye bread which I think is down to the umami effect of the old bread you mention on your blog.
Used some of the 100% rye loaf we do inspired by your recipe on dan’s blog. It has pumpkin seed and orange in it. Will be making it again for sure.
And here is Andrew’s bread ready for sale! here