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Today's bake: Hearty Seeded Rye - Saftig Kerniges Roggenbrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes:

Error in the book - no flax seeds in baker's percentages sectionFrom - (1) loaf @ TDW:2065gr Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM'To - (2) loaves @ TDW:3855gr Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM

Substitutions: Honey for Syrup

Discussion: This is a wonderful rye bread that is pretty straightforward to make. It consists of sponge, sour and a soaker all started the evening before and the the main dough on bake day. The crust is crunchy with a nutty, roasted-baked onion flavor and the crumb has a nice sour note and a nice mouthfeel from the softened seeds and coarse rye grains. I really like this bread for snacking and it would go well with soft and hard cheeses, particularly my favorite, goat cheese.

Stanley's full description "The result is a dark, dense loaf with a smoky, slightly sour aroma, a rich, rustic mouth-feel, and a flavor profile that starts sweet and nutty and finishes with a bright, mouth-cleansing sour."

Make again? - Oh ya, definitely.

Changes/Recommendations: None

*** The Images can be enlarged to full size by placing your cursor on the image and right clicking, and then, open image in a new tab.

Ratings:

Milling the coarse rye & Sifting the Rye Flour- 80% Extract-Medium

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squattercity on 2 May 2025 at 17:44

those are two beautiful, healthy loaves, Tony. Thanks also for the photo of your 'machines of loving grace' in action. How important do you think the stale rye soaker is to the final bread? And do you find salt at a slightly elevated 2.5% noticeable?

CalBeachBaker on 3 May 2025 at 06:10

In reply to those are two beautiful,… by squattercity

I used the remnants of my last rye bake (Chleb Sandomierski) which had cumin in it and the cumin taste was not noticeable so I don't think it's vital, it's probably just a method handed down to reuse stale bread. If you skipped it you could replace the weight of it with rye flour. As to the salt question- I don't use a lot of salt in my food normally and it doesn't taste salty to me. I wouldn't have thought about it until you mentioned it. I hope that helps.

JonJ on 3 May 2025 at 02:50

The first 10 out of 10 I've noticed from you Tony! Very neat looking loaves (couldn't even when out if they were docked or scored!) but more importantly fantastic tasting judging by what you wrote.

Definitely want to add to my list to bake!

CalBeachBaker on 3 May 2025 at 06:12

Thanks Jon, I do enjoy a hearty bread!

Isand66 on 4 May 2025 at 13:24

Great bake! Now tell me about that sifter please 🙏🏻. Where did you get it from and how much 💰?

CalBeachBaker on 4 May 2025 at 14:09

In reply to Awesome 👏 by Isand66

I purchased it on ebay from a seller called 'lovehomezone' for $238 but there are other vendors selling the same sifter for different prices. As of this moment there is a used one listed for $156.

Search ebay for "Food Industrial Sifter Automatic Electric Vibrating Sieve Machine Vibrating 110V" and you'll get a list of them. Just be sure to confirm that they are offering 2 sieves. Mine came with #40 & #60. FYI it works with 2 sieves stacked but it's better one a at a time.

Isand66 on 4 May 2025 at 19:26

In reply to Thanks Ian by CalBeachBaker

I will check it out.

Benito on 9 May 2025 at 11:54

These are very well named Tony, they do look hearty and delicious.

CalBeachBaker on 11 May 2025 at 07:45

Thanks Benny, They were quite tasty.

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