Browse Tag

Rye

Lublin Rye/Chleb Lubelski (Poland)

Lub_slice

Rye %: 100%
Stages: 3-stage sponge, Final dough
Leaven: Rye sour culture
Start to Finish: 24-28 hours
Hands-on Time: 35-40 minutes
Yield: One 2¼ lb/1.0 kg loaf

Lublin Rye, which I found in the Polish bread blog Adam Piekarz (“Adam’s Bakes”) appeals to me on many levels. Firstly, its history: according to Adam, “back in the 1960s, when the content of rye bread was regulated by the [Communist] state, Lubelski was considered a great luxury because it used 100% white rye flour, which was available only at certain times of the year.” Second, it’s the most basic of rye breads, containing only rye flour, water, salt and sour culture. If nothing else, I was expecting a bread that showcased the subtlety of white rye and the balance of a three-stage sponge. Keep Reading

Weinheim Heath Rye/Weinheimer Heidebrot (Germany)

Heid_slice

Rye %: 80%
Stages: Sponge, Soaker, Final dough
Leaven: Rye sour culture, instant yeast
Start to Finish: 22-23 hours
Hands-on Time: 30-40 minutes
Yield: Two 15-oz./425 g loaves

I found this bread on Lutz Geißler‘s blog (Ploetzblog.de), who in turn got it from the German Baking Academy (Akademie Deutsches Bäckerhandwerk) in Weinheim, in the southwestern German state of Baden-Württemburg. I was intrigued because this loaf, at 80% rye, comes in at a higher percentage than most rye breads from southern Germany. It also uses an old-bread soaker, which moistens and tenderizes the crumb. Keep Reading

Moscow Rye/Moskovskiy Rzhannoye Khleb

Moskovskiy Rye

Rye %: 100%
Stages: Sponge, scald, yeasted scald-sponge (opara), final dough
Leaven: Rye sour culture, yeast
Start to Finish: 12-13 hours
Hands-on Time: 40-45 minutes
Yield: One 1¾ lb./800g loaf

I love Russian rye breads for the intensity and complexity of their flavor profile, and this one is certainly among the best of breed.

Like so many classic Russian ryes, Moskovskiy starts out with a sponge and a scald that incorporates not only rye but also red rye malt and caraway. The sponge is hydrated to only 70% and it ripens at 85°F/30°C, which favors acetic acid production by the LAB. The scald matures for just 2 hours, which is sufficient to produce the chocolaty sweetness that’s characteristic of the red rye malt. Keep Reading

Why Rye Bread?

 

Jewish-Rye

I grew up eating rye bread — or at least what I thought of as rye bread — as the grandchild of eastern European Jewish immigrants. However, I didn’t start baking with rye until I began exploring my culinary roots, an exploration that ultimately came to fruition in Inside the Jewish Bakery.

During my research, I encountered the dense, dark rye breads that my grandparents’ generation subsisted on, but which had already disappeared from the Jewish bakeries of my childhood. I was hooked: My quest led me to the rye breads of northern, central and eastern Europe — largely unknown in the U.S. — where I found flavors, textures and baking challenges I never imagined existed. Keep Reading