colleenmomof2
Well-known member
Haven't found the right (easy, with ingredients I have on hand) recipe yet but intend to get this going today smileys/wink.gif Colleen
Started here - lots of terrible reviews!
NYTimes Nordic Rye (Original Recipe)
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.
For the starter:
* â…“ cup/85 grams buttermilk, skyr or yogurt, at room temperature
* 2 cups/250 grams medium rye flour
* ½ teaspoon/2 grams active dry yeast
For the grains:
* 2 cups/340 grams cracked rye berries or coarse rye meal
* 1 cup/170 grams sunflower seeds
For the bread:
* 4 cups/400 grams medium rye flour
* 4 teaspoons/20 grams kosher or coarse sea salt
* 3 tablespoons/40 grams malt syrup or molasses (not blackstrap)
* ½ teaspoon/2 grams active dry yeast
1. On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
2. Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
3. On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
4. Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
5. Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.
Recipe Author Julia Moskin2 years ago
Dear readers,
I'm so sorry about trouble with this recipe; the moisture content of the dough is tricky. An initial blast of heat will help. Also, it's necessary to keep baking well after the temperature hits 210.
Step 5 should begin:
"Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content. Let cool..."
Thanks and sorry again
Julia
Select reviews:
I made this recipe for the 1st time, and it worked really well! The comments here helped a ton. Knowing that it tends to be a little doughy/wet in the center, I only added 1.5 cups water in the final stage of the recipe. I mixed it all together, and then when it asks for additional water to create the snail effect, I added a few 1/8 cups of additional water to total just less than a 1/2 a cup. My snail moved VERY slowly. I baked for 80 min, cooled, then refrigerated in cling wrap. Yum!!
Great recipe and delicious. Due to a trip to the beach, the starter was at room temperature for 2 days, the grains soaked for 1 1/2 days and the dough rose in the bread pans for 10 hours. It had a delicious nutty, sweet sour dough flavor. Great fresh and toasted.
Loved this recipe! Very glad I read the notes other bakers posted. I made a wet dough, using less water, and used the two temperature settings for baking and the instant thermometer reading. The loaf was just what I wanted: moist, dense and so flavorful. Even my husband, not a fan of rye bread, loved the mellow taste. This recipe will be a standard in my bread baking collection. Thank you, Julia Moskin!
Use fully precooked or parboiled wheat/rye/barley/ferro berries.
Second try worked! I used a lot less water than first time. More of a wet dough than a batter. ( No snail.) Let it rise at room temp all night. Baked at 450 degrees for 15 minutes, then 360 degrees for 90 minutes to 220 degrees internal temp and left the pan in the cooling oven another night. Sliced bread next day. Very good. The learning experience and the taste and texture of this thread was worth all the work.
An important tip -You should never try to slice this kind of bread until at least 12 hours after baking. It's also a good idea to wrap the warm loaf in a dishcloth and leave it out on the kitchen counter overnight after baking.
If you don't have any luck with this recipe, you might want to try the Danish cookbook author Trine Hanneman's: http://trinehahnemann.com/recipes/bread/trines_rye_bread_recipe.html
Epic Fail! I tried the recipe twice. The second time after buying new ingredients which now have basically gone to waste. The outside was hard and crusty. But the inside barely cooked even though the internal temperature was 210 degrees. Action: find that bakery in Brooklyn mentioned in another comment.
Same "gummy" results that others have had. (
My own attempt looked promising and smelled delicious but ultimately met with the same noted results of fallen loaves and that were gummy and inedible. I'd love a few tips from those who got this to work - thanks!
My loaves collapsed as they baked and the end result was hard on the outside and gummy/uncooked inside. I've had plenty of bread mishaps but this was the first time the end result was truly inedible.
I made this bread using 400 g of ripe 100% hydration sourdough starter mixed with 400 g dark rye flour, the soaked grain/seeds, and some soaking water. No yeast. I filled two random loaf pans I had with the dough coming up half way before letting it proof at room temperature (75F) for 6 hours. The dough had risen to the top of the pan by the time it went into the oven. I baked as per instructions and the temp. of the loaves was 211F after 80 min. It came out delicious and looks like the picture.
After the loaves cooled in the pan I let them sit out overnight before I cut into them.
I made this recipe and it's very good, but I need to add two notes:
-Starter did not make enough for 400 grams. It worked anyway, but something is off here and I only had 308 grams (I use gram measurements).
-I baked these for 65 minutes and the internal temperature was at 211F so I took them out. They are very moist, and I will bake longer next time.
I used 350F as my oven will not do 360F. It's either 350F or 375F.
Curious recipe... here is the original - traditional and medieval - version without oddities like sunflower seeds; and an explanation on how to make a bread which does not "break in the top"... the trick is to baste it with a mixture of water and potato-flour while it is cooling! get the recipe here...
http://www.medievalhistories.com/medieval-daily-bread-made-of-rye/
If you want to try this without having leftover leaven and grains, you can make the starter with:
138g water
66g buttermilk
194g rye flour
2 g yeast
For the grains, you can soak 234g cracked rye and 117g sunflower seeds in 650g water.
My Norwegian mother-in-law puts the dough in a cold oven, sets the temperature to 225 degrees F and lets it rise for 30 minutes. Then she turns the temp up to 350 F and lets the loaf bake until done (1 - 1 1/2 hours). Dense and delicious!
After the 225 F for 30 min, I raised temp to 350 for 1 hour, then bumped the oven up to 450F until the inside reached 210 F (about 15 min more I think). Came out absolutely perfect doing it that way! Again, thanks!
For a very Danish experience add sunflowerseeds to the recipe. Be very generous with the seeds, it'll give a richness to the bread that makes it less dry, especially when it's a few days old.
According to King Arthur and others, a "standard" loaf pan is 4-1/2 inches x 8-1/2 inches, and holds 6 cups. (two of them = 12 cups) A 4 x 8 pan holds 4 cups. (3 of them = 12 cups)
Angela, a recipe fills two nine inch bread pans.
Medium rye is whole rye flour. White rye is similar to white flour (the bran has been removed) and dark rye has a greater percentage of bran than whole rye/medium rye.
Whole rye (or pumpernickel) flour is the rye equivalent of whole wheat - with all of the bran and germ.
Amazon,com, BobsRedMill.com and Breadtopia.com will have what you need.
http://mainegrains.com
I would just use 400 gms of a rye starter. If you already do sourdough just take 1/4 cup of your reg starter and feed with equal amounts rye flour and water for several days to change it from wheat to rye.
Someone fixed this recipe and posted their results
Normally I wouldn’t post about a work in progress but after seeing the crumb shots on Instagram, friends have written asking for the changes I made to the recipe to get to Take Two. So here they are:
* I switched from a buttermilk sponge to a close to 80%-hydration rye starter consisting of sour culture, water and freshly milled rye flour. If you’d rather stick to the buttermilk sponge, Stan Ginsberg recommends using 200 g of buttermilk (instead of 85 g) for an 80% hydration;
* I used freshly milled whole-grain rye flour throughout (from starter to final dough);
* I went for 85% hydration in the final dough;
* I adjusted the baking as Stan suggested, pre-heating the oven to 450°F, reducing the heat to 360° F after 10 minutes and baking the bread to an internal temperature of 210°F (my oven is on the hot side, Stan had suggested 200°F
* Also, as I love a crusty rye bread, once the loaf was done, I took it out of the pan and put it back in the oven (which was off but still hot) for ten minutes (with door held ajar by a wooden spoon) so that it would dry up on all sides.
Take Two turned out much better than Take One. Still there is a residual line of gumminess at the bottom (as you can see on the crumb shot at the top of this post) and I would like to get rid of it. But the crust is stupendous and I love the taste.
Which means there are at least two other Takes for this bread on my baking horizon:
* One where I will go as low as Stan Ginsberg suggested for the hydration: 80% for the starter but only 75% for the final dough (that will be Take Three)
* Another one (Take Four) where I’ll follow the same formula but will do as another SHB Instagram friend (thank you, @flute_reed_ovens) suggested: that is starting the bake in a covered Pullman (or in a pan covered with heavy foil) at 500°F for about 15 min, then dropping the temperature to 400°F for 15 minutes, uncovering the bread and dropping the temperature further to 325°F for about another 45.
It won’t be right away since we still have a fair amount of the bread left. But soon! Stay tuned.
Started here - lots of terrible reviews!
NYTimes Nordic Rye (Original Recipe)
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.
For the starter:
* â…“ cup/85 grams buttermilk, skyr or yogurt, at room temperature
* 2 cups/250 grams medium rye flour
* ½ teaspoon/2 grams active dry yeast
For the grains:
* 2 cups/340 grams cracked rye berries or coarse rye meal
* 1 cup/170 grams sunflower seeds
For the bread:
* 4 cups/400 grams medium rye flour
* 4 teaspoons/20 grams kosher or coarse sea salt
* 3 tablespoons/40 grams malt syrup or molasses (not blackstrap)
* ½ teaspoon/2 grams active dry yeast
1. On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
2. Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
3. On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
4. Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
5. Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.
Recipe Author Julia Moskin2 years ago
Dear readers,
I'm so sorry about trouble with this recipe; the moisture content of the dough is tricky. An initial blast of heat will help. Also, it's necessary to keep baking well after the temperature hits 210.
Step 5 should begin:
"Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content. Let cool..."
Thanks and sorry again
Julia
Select reviews:
I made this recipe for the 1st time, and it worked really well! The comments here helped a ton. Knowing that it tends to be a little doughy/wet in the center, I only added 1.5 cups water in the final stage of the recipe. I mixed it all together, and then when it asks for additional water to create the snail effect, I added a few 1/8 cups of additional water to total just less than a 1/2 a cup. My snail moved VERY slowly. I baked for 80 min, cooled, then refrigerated in cling wrap. Yum!!
Great recipe and delicious. Due to a trip to the beach, the starter was at room temperature for 2 days, the grains soaked for 1 1/2 days and the dough rose in the bread pans for 10 hours. It had a delicious nutty, sweet sour dough flavor. Great fresh and toasted.
Loved this recipe! Very glad I read the notes other bakers posted. I made a wet dough, using less water, and used the two temperature settings for baking and the instant thermometer reading. The loaf was just what I wanted: moist, dense and so flavorful. Even my husband, not a fan of rye bread, loved the mellow taste. This recipe will be a standard in my bread baking collection. Thank you, Julia Moskin!
Use fully precooked or parboiled wheat/rye/barley/ferro berries.
Second try worked! I used a lot less water than first time. More of a wet dough than a batter. ( No snail.) Let it rise at room temp all night. Baked at 450 degrees for 15 minutes, then 360 degrees for 90 minutes to 220 degrees internal temp and left the pan in the cooling oven another night. Sliced bread next day. Very good. The learning experience and the taste and texture of this thread was worth all the work.
An important tip -You should never try to slice this kind of bread until at least 12 hours after baking. It's also a good idea to wrap the warm loaf in a dishcloth and leave it out on the kitchen counter overnight after baking.
If you don't have any luck with this recipe, you might want to try the Danish cookbook author Trine Hanneman's: http://trinehahnemann.com/recipes/bread/trines_rye_bread_recipe.html
Epic Fail! I tried the recipe twice. The second time after buying new ingredients which now have basically gone to waste. The outside was hard and crusty. But the inside barely cooked even though the internal temperature was 210 degrees. Action: find that bakery in Brooklyn mentioned in another comment.
Same "gummy" results that others have had. (
My own attempt looked promising and smelled delicious but ultimately met with the same noted results of fallen loaves and that were gummy and inedible. I'd love a few tips from those who got this to work - thanks!
My loaves collapsed as they baked and the end result was hard on the outside and gummy/uncooked inside. I've had plenty of bread mishaps but this was the first time the end result was truly inedible.
I made this bread using 400 g of ripe 100% hydration sourdough starter mixed with 400 g dark rye flour, the soaked grain/seeds, and some soaking water. No yeast. I filled two random loaf pans I had with the dough coming up half way before letting it proof at room temperature (75F) for 6 hours. The dough had risen to the top of the pan by the time it went into the oven. I baked as per instructions and the temp. of the loaves was 211F after 80 min. It came out delicious and looks like the picture.
After the loaves cooled in the pan I let them sit out overnight before I cut into them.
I made this recipe and it's very good, but I need to add two notes:
-Starter did not make enough for 400 grams. It worked anyway, but something is off here and I only had 308 grams (I use gram measurements).
-I baked these for 65 minutes and the internal temperature was at 211F so I took them out. They are very moist, and I will bake longer next time.
I used 350F as my oven will not do 360F. It's either 350F or 375F.
Curious recipe... here is the original - traditional and medieval - version without oddities like sunflower seeds; and an explanation on how to make a bread which does not "break in the top"... the trick is to baste it with a mixture of water and potato-flour while it is cooling! get the recipe here...
http://www.medievalhistories.com/medieval-daily-bread-made-of-rye/
If you want to try this without having leftover leaven and grains, you can make the starter with:
138g water
66g buttermilk
194g rye flour
2 g yeast
For the grains, you can soak 234g cracked rye and 117g sunflower seeds in 650g water.
My Norwegian mother-in-law puts the dough in a cold oven, sets the temperature to 225 degrees F and lets it rise for 30 minutes. Then she turns the temp up to 350 F and lets the loaf bake until done (1 - 1 1/2 hours). Dense and delicious!
After the 225 F for 30 min, I raised temp to 350 for 1 hour, then bumped the oven up to 450F until the inside reached 210 F (about 15 min more I think). Came out absolutely perfect doing it that way! Again, thanks!
For a very Danish experience add sunflowerseeds to the recipe. Be very generous with the seeds, it'll give a richness to the bread that makes it less dry, especially when it's a few days old.
According to King Arthur and others, a "standard" loaf pan is 4-1/2 inches x 8-1/2 inches, and holds 6 cups. (two of them = 12 cups) A 4 x 8 pan holds 4 cups. (3 of them = 12 cups)
Angela, a recipe fills two nine inch bread pans.
Medium rye is whole rye flour. White rye is similar to white flour (the bran has been removed) and dark rye has a greater percentage of bran than whole rye/medium rye.
Whole rye (or pumpernickel) flour is the rye equivalent of whole wheat - with all of the bran and germ.
Amazon,com, BobsRedMill.com and Breadtopia.com will have what you need.
http://mainegrains.com
I would just use 400 gms of a rye starter. If you already do sourdough just take 1/4 cup of your reg starter and feed with equal amounts rye flour and water for several days to change it from wheat to rye.
Someone fixed this recipe and posted their results
Normally I wouldn’t post about a work in progress but after seeing the crumb shots on Instagram, friends have written asking for the changes I made to the recipe to get to Take Two. So here they are:
* I switched from a buttermilk sponge to a close to 80%-hydration rye starter consisting of sour culture, water and freshly milled rye flour. If you’d rather stick to the buttermilk sponge, Stan Ginsberg recommends using 200 g of buttermilk (instead of 85 g) for an 80% hydration;
* I used freshly milled whole-grain rye flour throughout (from starter to final dough);
* I went for 85% hydration in the final dough;
* I adjusted the baking as Stan suggested, pre-heating the oven to 450°F, reducing the heat to 360° F after 10 minutes and baking the bread to an internal temperature of 210°F (my oven is on the hot side, Stan had suggested 200°F
* Also, as I love a crusty rye bread, once the loaf was done, I took it out of the pan and put it back in the oven (which was off but still hot) for ten minutes (with door held ajar by a wooden spoon) so that it would dry up on all sides.
Take Two turned out much better than Take One. Still there is a residual line of gumminess at the bottom (as you can see on the crumb shot at the top of this post) and I would like to get rid of it. But the crust is stupendous and I love the taste.
Which means there are at least two other Takes for this bread on my baking horizon:
* One where I will go as low as Stan Ginsberg suggested for the hydration: 80% for the starter but only 75% for the final dough (that will be Take Three)
* Another one (Take Four) where I’ll follow the same formula but will do as another SHB Instagram friend (thank you, @flute_reed_ovens) suggested: that is starting the bake in a covered Pullman (or in a pan covered with heavy foil) at 500°F for about 15 min, then dropping the temperature to 400°F for 15 minutes, uncovering the bread and dropping the temperature further to 325°F for about another 45.
It won’t be right away since we still have a fair amount of the bread left. But soon! Stay tuned.