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 Rustic Rye

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T O P I C    R E V I E W
Sylvia Jacobus Posted - Mar 02 2018 : 09:16:39 AM
How do you crack rye berries? The recipe sounds amazing.
23   L A T E S T    R E P L I E S    (Newest First)
Elisabeth_P Posted - Jan 15 2019 : 09:00:53 AM
Oh that’s a good idea! Thanks for the tip!
Ashley Posted - Jan 15 2019 : 08:32:37 AM
I'm glad your flour arrived in plenty of time. Adding the right amount of flour to dough is one of the tricky parts of bread making. When I mix up a dough, I keep in mind that the flour is going to absorb some the liquid as it proofs, so I add flour until the dough is slightly stickier/tacky than I want it to be when I'm shaping loaves. This usually does the trick.
Elisabeth_P Posted - Jan 14 2019 : 10:41:02 AM
We were busy!! I’m hoping to be able to make two different breads this Friday!! The flour arrived so fast! I ordered on Thursday and it was here on Saturday! Y’all have the best customer service! Because I made the rye bread my flour lasted, I had this tiny bit left! But now I’m pretty stocked up (30lbs, lol)!!
I ended up adding about 1 1/4 cups of flour instead of 1 1/2... next time I want to make it with the chops to make sure I got the flour ratio right. It’s hard sometimes to tell what it’s suppose to be like when you have never made a particular bread before. I think I got it about perfect though. I do feel I’m getting a hang on bread making now:)
Here’s where I posted the pics of my bread.
Ashley Posted - Jan 14 2019 : 08:16:00 AM
I'm glad to hear that your rye bread turned out, and that it was a hit with your family. It sounded like you had a lot going on last week. I hope the hog butchering went well and that your flour arrives on time so you can be back in business!

Just out of curiosity, did the lack of rye chops effect the amount of flour you needed to add to the dough?
Elisabeth_P Posted - Jan 13 2019 : 1:52:46 PM
Yes I think I am going to have to order me some rye chops. They don’t seem to sell them around here. The Oat and Molasses bread was delicious!! My family all loved it. Today we ate the Rustic Rye and my dad “listed” that #2 in his list of favorites (Parker house rolls and French bread were a tie for him).
Sylvia Jacobus Posted - Jan 13 2019 : 1:01:01 PM
I am drooling already for this new bread recipe/ Oats and molasses??? And some beef barley soup? What more could we want on a cold winter day?
King Arthur does sell rye chops last time I checked. Hope more people will make this rye bread as it is the best.
Back to my sewing,
Elisabeth_P Posted - Jan 10 2019 : 12:31:08 PM
Ok thanks!!
Ashley Posted - Jan 10 2019 : 11:45:51 AM
If you can't find rye chops, I think you'll still be able to make the recipe. The thing you'll want to watch is the amount of flour you'll need to add. Since the rye chops soak in water overnight, they add moisture to the dough, so without them, you might need to add less flour to your dough. So, in step 2, when you add the flour, I would stick with adding 1 cup of white flour to the dough, keeping in mind that you might not need to add all of the reserved 1/2 cup flour during kneading.

I've not made this recipe without the rye chops, so you may end up using all of the 1 1/2 cups white flour that the recipe calls for, and notice the absence of rye chops in the texture of the bread only. I hope this helps!
Elisabeth_P Posted - Jan 10 2019 : 10:28:33 AM
If I don’t have the cracked rye will that mess up the recipe? I was planning to make the rustic rye tomorrow and then I realized I had didn’t get any cracked rye. We are checking the store to see if they have any but if they don’t will it mess up my recipe? I would make something different, but I’m almost out of the organic specialty white flour. I meant to order at the beginning of the week but never got to do it till this morning. That’s why I decided on the rye because it uses more rye flour than white flour. I was planning to do two batches, but again kept forgetting to feed my mother in the middle of the week. That part turned out good though because we are butchering a hog tomorrow and so I would have been probably overwhelmed trying to do 2 batches of bread and make sausage, and cut up meat. :)
Elisabeth_P Posted - Dec 30 2018 : 10:44:33 AM
Ooh that sounds great! I will have to check out that link! Thanks! Can’t wait to get my magazine so I can check out that recipe!!
MaryJane Posted - Dec 29 2018 : 11:54:08 AM
Here's an explanation for the different kinds of breads made using rye:

In the next issue of our magazine due out mid-January,

Ashley perfected a wild bread recipe for Molasses-Oat Bread, page 50. It sure seems like her recipe would work with a bit of rye flour added, then baked in a loaf pan. I might add that my grand girls gobbled this bread up. It's sooooooo good warmed up and served with barley soup. It has 1 1/4 cup thick oats, 1 1/2 cups activated batter, molasses, and about three cups Einka flour. Ashley also made it using Kamut, white, sprouted, and einkorn. Every batch was devoured.

Elisabeth_P Posted - Dec 28 2018 : 10:51:43 AM
Ok so has anyone every been to the chain restaurant “Outback”. We haven’t been there in a long while, but I used to love there bread.
This is a link I found to a copycat recipe. I was just wondering, is the rustic rye pretty much the same. I have never called it anything other than “outback bread”. I think my mom said it was pumpernickel bread. Isn’t rye and pumpernickel similar? Could you do the rustic rye in a loaf pan instead?
MaryJane Posted - Mar 31 2018 : 4:46:27 PM
We never got around to starting a rye mother, but this reminds me that I should at some point. Rye flour has such an amazing presence when used in recipes. Coupled with the flavor of caraway, it never fails to please.
Nelle Posted - Mar 31 2018 : 2:06:39 PM
That bread looks amazing! Do you start a rye “mother”? I can only imagine what it tastes and smells like! - Janelle
Ashley Posted - Mar 19 2018 : 10:37:09 AM
Yum! I love a good Reuben sandwich, and yours with homemade Russian dressing, fresh-tasting sauerkraut, and homemade rye bread sounds so wonderful! The Thermo Pop is the best thermometer I've used. I always hated taking the temperature of breads and waiting so long to get the final read. The Thermo Pop reads temperatures so fast, and I love that the probe is thin so you don't have large, unsightly punctures in finished loaves of bread.
Sylvia Jacobus Posted - Mar 19 2018 : 09:29:43 AM
The crust was soft and easy to cut so we were able to slice some thin ones to make reuben sandwiches. Taste was incredible.
It was the first time I grated horseradish to make my own Russian dressing and had some fresh-tasting sauerkraut. All the flavors together were a pure delight. I love it when a plan comes together.
This loaf rose quite a bit in the oven. I did heat the clay longer than usual. And, using a correct, instant-read thermometer played a huge role. Love the Thermo Pop.
Ashley Posted - Mar 19 2018 : 09:09:49 AM
You're rye bread is beautiful Sylvia!
PaneCreatore Posted - Mar 18 2018 : 04:39:44 AM
Way to go Sylvia! Don't you just love it bring the loaf out of the oven. You can hardly wait to slather butter on a slice.
MaryJane Posted - Mar 17 2018 : 2:25:30 PM
Bravo, Sylvia!!! It's gorgeous. You're on a roll now.
Sylvia Jacobus Posted - Mar 17 2018 : 2:15:38 PM
Here's what came out of the oven today--my first Rustic Rye without the topping.
It should taste as wonderful as it smells.

Ashley Posted - Mar 04 2018 : 6:31:58 PM
A loaf of rye bread sounds so good right now. Of all of the breads in the book, the Rustic Rye Bread had the most intoxicating smell. Every time I see a photo of it or think about it, I can smell it! That one will be forever imprinted in my olfactory memories!
Sylvia Jacobus Posted - Mar 03 2018 : 10:56:06 AM
Joe had quite a set up. The bike mill is tempting, but for the amount I need, the mortar and pestle will do. Suspected as much. Thanks for the advice. St. Patrick Day is coming, rye bread is necessary for that occasion and some fermented sauerkraut.
Bluebird Farms is a treasure.
MaryJane Posted - Mar 02 2018 : 4:10:51 PM
The easiest way to crack rye berries (or wheat, or corn, etc.) is to run them through a hand-crank grinder with the stones adjusted so they barely meet. You'll end up with a little bit of what's called "fines," but those can be sifted out easy enough so that you end up with just broken chunks of rye berries (cracked rye). Even a mortar and pestle will work for that amount. To buy really good organic rye berries, try https://bluebirdgrainfarms.com/product-category/dark-northern-rye/

We crack our wheat, rye, and corn (for our personal use only--chicken feed, etc.) on a rather ancient mill that was Joe Barron's. It just occurred to me that I've been calling it "Joe's 100-year-old-mill" for almost 20 years now, so I guess that makes it "Joe's 120-year-old-mill."

Sylvia, you can see to the left a set-up Joe built that consists of a screen that shakes, sending the "fines" down one chute and the cracked goods out the other chute. Each one gets a bucket put by its spout.

Or you can pedal your way to Rustic Rye (this mill adjusts easily when all you want are "rye chops" (another name for cracked rye).

Bike details on page 207 of my book, Wild Bread/Sourdough Reinvented: Flour + Water + Air.