I don’t know if the expression ‘ Sending Coals to Newcastle’ means anything to non British readers? It’s an expression for sending something to someone which by definition they already have in abundance, so sending bread to a miller would seem to be a slightly crazy thing to do, like sending moon dust to the moon, but that’s what I did a little while ago.
Rye is not as popular in England as it is in the Northern European countries. We get less choice in the sort of flours we can get. It is nigh on impossible to find a shop that supplies cut rye grain, the only suppliers being the mills. The Rye flour generally available is quite coarse and while of course one can bake with it, I like to use a finer flour when I am trying to make European style rye. Continue reading
When I first started blogging I wrote a little post with the rather uninformative title of How Much do I love this bread? I learnt how to make this bread originally from Nils who blogs as the Inverse Cook at Ye Olde Bread Blogge. (pdf of this post if you want to download it and use it at home → Sourdough Rye 60/40 post )
I looked at that early post the other day and thought I can do a bit better than I did there, so rather than edit an old post I have had another go at making the bread and describing the process for those people who are new to this blog or for those who are looking for a really good rye/wheat sourdough style loaf to make. Continue reading
The Grunkorn Karotten Brot I made at the Dales Dough Do from Nils's recipe
Nils has produced a wonderful thing, an ‘e-book’ stuffed full of his finest recipes and photos and baking tips. So if your ryes are not all you think they should be and you want some fantastic recipes or inspiration as to what to bake next, I recommend that you nip over to his blog and download his ‘ebook’. There’s all sorts of goodies in there!
Hand on my heart, he is one of the best bakers around!
I owe my all time favourite rye bread to him after all.
I have never re-blogged a post before but here goes….
via ye olde bread blogge
A lot! Thank you Nils and Ye Olde Breade Blogge for this wonderful formula! When in doubt make this one….it always behaves beautifully and boosts your rye bread making confidence. It’s more rye than the light deli rye but not as seriously rye as some. Nils calls it ‘ze 60/40 rye’. A great introduction to rye breads for people who want to try their hand at making it, but aren’t quite sure where to start…
I use half and half light and dark rye usually to approximate the German rye flour that Nils uses. Sometimes I make the starter with the light rye and add the dark rye to the dough or vice versa. It works very well :)
Extra pic for Blue: Here is the dough fully proved and turned out from its form and slashed, it was quite firm enough to hold its shape at this point in time, didn’t spread out or anything….