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 Advanced Breads
 7. How about some Advanced down-home loafin'?
 Rustic Rye
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Sylvia Jacobus
52 Posts
Sylvia
Kent WA
USA

Posted - Mar 02 2018 :  09:16:39 AM  Show Profile  Reply with Quote
How do you crack rye berries? The recipe sounds amazing.

Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author

MaryJane
122 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Mar 02 2018 :  4:10:51 PM  Show Profile  Reply with Quote
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.


MaryJane Butters, author of Wild Bread ~ for we were all one family then ~
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Sylvia Jacobus
52 Posts
Sylvia
Kent WA
USA

Posted - Mar 03 2018 :  10:56:06 AM  Show Profile  Reply with Quote
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.

Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author
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Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Mar 04 2018 :  6:31:58 PM  Show Profile  Reply with Quote
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!

Ashley Ogle
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Sylvia Jacobus
52 Posts
Sylvia
Kent WA
USA

Posted - Mar 17 2018 :  2:15:38 PM  Show Profile  Reply with Quote
Here's what came out of the oven today--my first Rustic Rye without the topping.
It should taste as wonderful as it smells.



Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author
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MaryJane
122 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Mar 17 2018 :  2:25:30 PM  Show Profile  Reply with Quote
Bravo, Sylvia!!! It's gorgeous. You're on a roll now.

MaryJane Butters, author of Wild Bread ~ for we were all one family then ~
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PaneCreatore
59 Posts
Janet
Iowa
USA

Posted - Mar 18 2018 :  04:39:44 AM  Show Profile  Reply with Quote
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.

"Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts." -James Beard
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Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Mar 19 2018 :  09:09:49 AM  Show Profile  Reply with Quote
You're rye bread is beautiful Sylvia!

Ashley Ogle
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Sylvia Jacobus
52 Posts
Sylvia
Kent WA
USA

Posted - Mar 19 2018 :  09:29:43 AM  Show Profile  Reply with Quote
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.

Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author
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Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Mar 19 2018 :  10:37:09 AM  Show Profile  Reply with Quote
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.

Ashley Ogle
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Nelle
21 Posts
Janelle
Millersburg Ohio
USA

Posted - Mar 31 2018 :  2:06:39 PM  Show Profile  Reply with Quote
That bread looks amazing! Do you start a rye “mother”? I can only imagine what it tastes and smells like! - Janelle

Never Been Unloved
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MaryJane
122 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Mar 31 2018 :  4:46:27 PM  Show Profile  Reply with Quote
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.

MaryJane Butters, author of Wild Bread ~ for we were all one family then ~
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