I was ready to give up hope. The loaves didn’t rise and the spices gave it a funky flavor.
Also, they just looked really unappealing.
Now, this is not 100% or even 50% rye flour. It’s about 20% rye flour. But it tastes good. And sometimes that trumps purity snobbery.
The thing I like about Reinhart’s ABED book is that he seems to have learned a lesson from WGB and now his recipes make enough for two loaves. However, one thing I dislike is that he has taken the water/flour ratios out of the book so you can’t scale up or down the recipes yourself based on hydration.
And as you know, I love bread math.
56.5g starter (Reinhart keeps his at 66%, but I used my 75% starter)
213g rye flour
all of the rye starter
56.5g vegetable oil
7g instant yeast
680g bread flour
28.5g cocoa powder
1/4c minced fresh onion
2 tbl poppy seeds
1. mix rye starter together and let sit for 6-8 hours covered.
While you’re waiting for the starter to activate, you can take a look at Mr. Bread Maiden’s new project, homemade sauerkraut, currently stinking up our kitchen.
9. Prepare at least one piece of parchment paper with rice flour. Partition out two equal sized loaves.
13. Score your loaf and put it in the warm dutch oven in the oven for 25 minutes with the lid on, then 25 minutes with the lid off.
One downside is that this really isn’t a breakfast loaf, which is when Mr. Bread Maiden and I usually eat bread, usually slathered with butter, jam, or peanut butter. This bread likes to be eaten without accompaniment. It goes well with soups though.
All in all, I would definitely call this a success! The mission for 100% and 50% rye flour breads just never resulted in very satisfying loaves for me. Maybe I did them wrong, or didn’t like the taste, but this Reinhart Soft Rye Sandwich bread is very tasty and sometimes that is enough for me.
Go make these! Now!