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2kg loaf 60% rye sourdough 40% wheat (sh.itjust.works)
submitted 3 days ago by to c/sourdough@lemmy.world
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I wholly recommend adding bread spice to your rye breads. Gives a nice complexity to the flavour profile.
I use equal parts cumin, fennel, coriander and anise seeds, coarsely ground. 10g total per kg bread.

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[–] 3 points 3 days ago

I replied to your other one but, this legit makes me hungry lol.

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    [–] 2 points 2 days ago (1 child)

    mixed flour, hmm? I always do 100% wholemeal rye.

    Once when I ran out of rye, I used 50% fermented/leavened rye, 50% wheat (I don't remember the kind), and the result was of "edible" category. Dry and weird.

    What's your trick to make it good?

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    • [–] 2 points 2 days ago (1 child)

    I love massive loaves, I don't know what it is, but it's just so much fun

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  • [–] [S] 1 point 2 days ago* (last edited 2 days ago)

    For wheat dough that may be true. This is just easy enough for me to handle that I do it at all.
    I love rye bread. I started with 100% rye sourdough, which is incredibly sticky, especially if it's even slightly over hydrated, and has virtually no gluten, so you can only bake it in a loaf pan. 40% spelt or wheat makes it just a little more well behaved.

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    • [–] 2 points 2 days ago (3 children)

    The texture looks really good.

    Have you ever tried 100% rye? If you get the amount of salt just right, nothing can beat it.

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  • [–] [S] 1 point 2 days ago* (last edited 2 days ago) (2 children)

    Thanks! I love 100% rye sourdough breads, but I hate making them. I'm not sure I get the hydration right. My dough always ends up very sticky and just an utter pain to get out of the kitchen machine and into the loaf pan.

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    • 6 comments in c/bready@lemmy.world view that post
    [–] 2 points 3 days ago (3 children)

    Caraway seeds!!!

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    • [–] 2 points 3 days ago (1 child)

    I wanna try! That looks delicious.

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