I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.
I love rye breads, I love chewy breads filled with yummy things like seeds, nuts, dried cranberries, cracked grains, etc. Lately I have been craving some rye bread with some good grainy nutty things in it. So I came up with a bread high in rye flour but with plenty of white flour to make handling and baking the dough easier. I filled it with yummy grainy things and ….. I am happy! I made up two loaves and I usually share, but, not this time 🙂
Mmmmmm… it smells terrific! This bread fresh out of the oven smells awesome! It is the roasted cracked wheat that gives it that extra kick in flavor and smell…. So you want to try a rye without caraway seeds? This is another in the series of 100% starter hydration formulas. I am working with 100% sourdough starters right now, except when I am working on my salt sourdough of course.Continue reading
I keep calling this Sourdough Rye, “Free Rye” because it is the Rye recipe on my recipe page of my site http://www.northwestsourdough.com/recipes2.html. There it is called Sour Rye. It is a light Rye recipe with a high ratio of bread flour to Rye. It is an easy Rye to start with when new to sourdough baking. This wonderful baker named Britta inspired me to revisit this recipe because she is having a sourdough baking class and the two recipes on the page listed above are to be featured. Britta has sent me pictures of her bread baked with the San Francisco Starter using the Two Day Super Sour recipe that comes with the starter. Her sourdough looks terrific:
Well the last batch of onion sourdough I called Serious Onion because I thought it was pretty intense….WRONG! According to my sons, it needed… more! So I baked up a batch of Super-serious Onion Rye Sourdough on Saturday. I made up a preferment on Friday night, putting all of my whole grains and whole flours into the preferment (sponge). I like to preferment any whole grains or flours because they handle better in the dough, they break down more so you get more flavor, so you can digest them better, and because they don’t steal hydration from the dough later on making dry bread.
I am working on a new recipe for Onion Rye Sourdough that I have been calling Serious Onion Rye Sourdough because my hubby asked me to bake up some Onion Rye Sourdough, so I did, using a new technique, and it came out great….but…he claimed it wasn’t oniony enough. So he described in detail HOW much more oniony he wanted it and I increased the dried onion flakes, the granulated onion and I also chopped and carmelized up two large onions which I also added. Here are the results:
It is just too satisfying to toast up a nice sour, thick, chewy piece of sourdough bread in the morning with coffee! It is my favorite breakfast. I baked up a batch of Onion Rye Sourdough yesterday and made two large loaves using the new Danish Rye starter (which is finally available on my site at http://www.northwestsourdough.com/starter.html)
Thanks to Nina from Denmark, I have a terrific Danish Sourdough Starter. She actually sent me two, but I’ve only tried one so far. I baked up a batch of Pumpkin sourdough muffins using the Danish starter which turned out great and was floored by the taste of a Danish Rye bread I baked up today! This Rye has spectacular flavor. I actually was pretty excited when I smelled the starter brewing as it smelled so good. Here are some pictures of the booty: