my first bread - Barnyard Rye

10 years ago

Might just be beginners luck. What a success.
I think i get storm anxiety, so last week, with a snow storm advancing, i spent the day cooking. A beef stew, ground some grains for crackers, and sent a pic to Mr Sleeve of a rich multi-grain pullman loaf hopping he would study it and make it during the storm day together...between shoveling.
He made it to work fine, so i made it using a few recipes i found. Made a sponge, soaked a couple cups of mixed grains, and made bread. Three loaves. One a pullman, one in a clay thing, and a flat disc Finnish style. I expected some doorstops but it has good soft moist crumb yet holds up to a slice of goat cheese or a gorgonzola, with a slice of prosciutto or smoked salmon...just what i was looking for.
Now i need to write down what i did. DH is requesting the recipe...
I didn't even know i had a pullman loaf pan until i started researching. I had no idea what that thing was. (the sides fold down). Now i really want a 4x4x18 inch that has a sliding lid.

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Comments (8)

kitchendetective
10 years ago
Hearty congratulations!
ann_t
10 years ago
Very nice loaves. Now I want a Pullman Pan.

~Ann
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Okay, I made AnnT.'s rye bread, and totally messed it up. I first made a batch of my regular bread, and it rose just fine. Then I made the rye bread, and I know that rye flour is low in gluten, but this stuff just never rose. I waited and waited, till I figured it had risen as much as it was going to, so I proceeded to the next step, and formed it into loaves. I knew as soon as I touched the dough, they were going to be bricks, and that's just what happened. After leaving the loaves to rise for several hours, I finally put them in the oven, and yes, they're bricks. I'll try the recipe again in a couple of weeks, to see if it happens again. For the life of me, I don't know what happened, unless I measured wrong and didn't realize it. DGS was helping me, and I could easily have gotten distracted. Sally
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Yes, potentially you can reduce the time by having sour dough starter saved in the fridge and using that instead of the yeast-water-milk starter to go directly to step 2. One might need to adjust the flour and water added in step 2 or 3 depending on how the composition of your fridge starter differs from the step 1 starter. I've that on a pretty rough basis with other recipes and had it work out well. For example, I might take out my starter; feed it; and take 4 oz of this for this recipe; let it sit for a few hours to wake up; use it in step 2. 4 oz of my rye starter has about 1/4 cup water and 1/2 cup rye flour so I would add an extra 1/4 cup water and 1/2 cup less rye flour at step 2 (the 3 tbsp water plus 1/3 cup water in step 2 = about 1/2 cup). Or I might just add a couple of tbsp of my starter directly from the fridge plus water to step 2 and allow step 2 to run longer like about 24 hours to make up for starting it with sleepy starter. It sounds like a lot of time, but mostly the stuff is just sitting there - it just takes a few minutes day 1 and day 2 to do it the way this recipe says. But I like the flavor I get with my longer term starter. Also I don't always plan ahead enough for 3 days. And once you have the starter in the fridge, it might as well be used. Perhaps make it like the recipe says the first time and then play around to see what results you get.
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party_music50
10 years ago
Your bread looks great! I SO miss baking with gluten and being able to knead. :O)

I LOVE my pullman pan (from KAF) but it doesn't fold down on the sides. That's really cool! I've never seen a pan like it.
shirl36
10 years ago
Your beautiful loaves of bread is inspiring me to do some 7 grain bread.

I can vouch for the Pullman Pan, I have the larger one from KA and have used it for several years, would not want to be without it. I usually make KA's recipe of Maple-Oatmeal Bread, from August 2005, page 12, Baking Sheet. My personal addition to it is 1/4 tsp KA maple favoring and 1 tsp of KA carmel color.

Good time management you had on a winter day!!

shirl
craftyrn
10 years ago
Good for you.Looks good--there's nothing like the tasty of a hearty rye when it's cold & nasty outside & the whole house smells good with the baking.

Diane
sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
Mr Sleeve has been baking since childhood. His mother taught him. I have rarely paid much attention. If i say we or i it is really 'him'. My impute is usually what style he should bake and open the oven for the hot pot going in. MIL gave him the clay pot years ago. The pullman must have been from a yard sale.
I'm going to start another sponge tonight.

The Sponge

1 cup white whole wheat (i used King Arthur, what we have)
1/2 cup dark rye (i have Bob's Red Mill)
1/2 tsp rapid yeast (we have Red Star active dry yeast)
1 warm cup water

Stir, cover, and let rest 6-24 hrs.

The Grain

1 1/2 cup mixed grain, (Bob's Red mill 7-10 grain would work)
I used what i have and could find. 1tbsp each of brown rice, farro, freekeh, coarse corn,
quinoa, hemp, flax seed, chia, toasted sesame, mustard seed, pepitas.
I ground it in a blender to a course meal. A bit finer than Bob'sRMill.

Stir in 1 cup warm water till wet and thick. Cover and refrigerate overnight.

(-then i started to sweat when DH went to work wed morning and i was on my own)

This post was edited by sleevendog on Fri, Jan 24, 14 at 14:04
sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
I've only used the KitchenAid a couple times. Worked like a charm.

I bookmarked two recipes as a guide but didn't really follow much. Except for the sponge.
http://www.sharing-plates.com/2011/10/healthy-multigrain-rye-bread/
http://savorysaltysweet.com/2011/03/17/10-grain-hearth-bread/

The Recipe

1 1/2 cup warm water
-i added 1 tbsp each of...
molasses
expresso powder
cocoa powder
olive oil
-stir

in a mixer add to

3 cups white whole wheat
1/2 cup dark rye
1/2 cup corn flour
1 tsp yeast
1 tsp sea salt

Blend on low for 5-6 minutes
Cover with damp cloth and rest for 20 min.
Add soaked grain, blend 2 min
Add sponge, kneed on low for 5 min

It was a wet mess so i added 1/4 cup flour a little at a time...still sticky but formed a wet sloppy ball-ish
Cover and let rise to double in size.
-I used the oven with the light on.
sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
It rose! I made a mess. Should have wet my hands but got it out on a heavily floured pastry marble and cut into 35-45-20. (aprox)
35% i managed a square, rolled and folded and pinched. Oiled the pullman and dusted with rye and plopped in seam down
45% i did similar for the clay pot but put it on parchment
20% boule i left on the counter on parchment and covered with the mixing bowl.
sprinkled all with chia, pepitas, sesame, and flax and let rise again

The pullman and the clay pot were in the oven when Mr Sleeve came home...
I had wet fingers making a hole in the center of the boule and swirling wide...he tried to discourage that and gave all sorts of reasons that i should not have listened to...
It was working as a Finnish style rye. Obviously not as great as the one at the UnionSqMarket, but i was on to something. That action deflates it but it was still light and crusty...baked on parchment in the enameled cast iron.

my first bread - Barnyard Rye

Comments (8)

kitchendetective

ann_t

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my first bread - Barnyard Rye

Comments (8)

kitchendetective

ann_t

Related Discussions

party_music50

shirl36

craftyrn

sleevendog (5a NY 6aNYC NL CA)Original Author

sleevendog (5a NY 6aNYC NL CA)Original Author

sleevendog (5a NY 6aNYC NL CA)Original Author

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sleevendog (5a NY 6aNYC NL CA)
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