One can easily get lost in the research of smörgås, as the Swedish call them, there are endless variations with a … I also placed it in the fridge overnight for the final proofing, since I didn’t have time to bake it the same day. I’d like to point out that it has risen to about twice the size that is was. After 20 minutes, mix the dough on medium-low (2 on a Kitchen Aid) for 10 minutes, adding more bread flour 1 tablespoon at a time within the first 5 minutes until the dough comes away from … Unfortunately, they flattened as they proofed. Rye bread often doesn’t rise quite as much as regular bread because there isn’t as much gluten in rye flour (which is why it needs some regular flour as well). I’ve used my wheat starter (coaxed with some rye), but feel free to use a rye starter if that’s what you have available. I’m asking because I know that some prefer not to add any flour. Fresh rye sourdough bread, croissants, bagels, jams, and plenty of … Mix well and cover loosely for 3 hours. Fine or coarse rye flour. Fermentation Friday, much belated but here! Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. The hydration of this dough is 75%. This one of my favorite bread as well. Please let me know about your results. I have made many higher hydration recipes and was able to work and form the dough. December 26, 2020 - 3:05am. This bread is probably the most frustrating thing I have ever baked, but guess what, I keep on making it over and over again! I am Austrian and have been trying for a long time to bake rye bread that is very much like what I am used to. Let the dough rest for 4 hours at a temperature of 78ºF/25ºC. Am I better off transtioning it to a rye starter or a wheat starter in order for it to work best in this recipe? But I will keep it in mind for the future. Put the boiling water into a large bowl and add the rye flour, salt and honey and mix it all together. This bread needs about 35 minutes in the oven. I also liberally floured this dough during the preshaping and shaping. It’s my first attempt at sourdough rye and I am extremely happy with the results. #6. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Try to find a warm place for the bulk fermentation, preferably 78ºF/25ºC. Hi Eileen, Lightly flour your work surface and dump out the dough. This is a traditional Danish rye bread made easy with the use of a bread machine. I have baked this bread so many times, without any issues at all. I’m glad you liked it. I bake this bread frequently without those problems, so I’m pretty sure. It’s quite addictive. Hi Tomas Hi Susan. I hope it will turn out well. (Just had some fresh out of the oven–yum yum. Therefore I think this problem is related to the flour. Always score the loaf before baking. I used AP unbleached white flour in the recipe and a local rye (farmer ground flour). Give it a try and check the result. I don’t have any problem with the dough being too wet. Rye Goods is a woman owned bakery in Southern California that uses only farm fresh ingredients and supports seasonal eating. I will definitely be using this as my go to recipe! It’s great to hear that, Phil. I used AP King Arthur wheat flour, whole grain rye by Arrowhead Mills, both organic, and a 100% hydration rye starter. I have experienced the same sometimes. The manner in which you respond to all comments is also a very kind and generous use of your time–especially during this time of covid when so many of us are exploring baking in new ways. I wish I could give you a straight answer to your second question, but I can’t. This sourdough Pumpernickel rye bread with molasses uses a natural sourdough starter that will need to be prepared a day in advance so it’s ripe before adding to the dough. Is the bulk rise 4 hours in total, or 1 1/2 hours for the time to complete the stretch and folds plus 4 hours – meaning 5 1/2 hours total.? Will keep you posted on progress. I used Bob’s Red Mill Organic Dark Rye Flour, and 50/50 whole wheat and bread flour (ran out of wheat flour). I formed the loaf. I’m trying to find out what the problem is. My starter seemed fine. Cheers. Some of you have experienced the dough as very wet and sticky, even not workable. I wish to thank Tomas for this wonderful super easy recipe. Do you think it is a problem that I used home-ground rye flour? For 3 sourdough rye bread temperature of 78ºF/25ºC a warm place for the future some prefer not to add flour... Trying to find out what the problem is related to the flour am extremely happy with the use of bread. 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