16 March 03

I made a honey rye a few weeks ago that I've been thinking about. I'm going to try again and up the yeast and the honey to get less-dense loaves and a bit more sweetness. I'm also adding a touch of buttermilk to the starter and I'll put a bit of sourdough starter in the dough for a little background tang.
  • 350 g all purpose flour
  • 200 g fine rye
  • 200 g buttermilk
  • 350 g water
  • 1 tsp yeast

  • Dough:
  • 837 g all purpose
  • 200 g fine rye
  • 600 g sourdough starter
  • 75 g honey
  • 350 g water
  • 36 g salt

  • yummy. poofy. Liza likes the crust; it's nice and crispy. This was a huge batch of bread. I made the mistake of assuming that rye could absorb as much moisture as all purpose/white flour. It definitely does not. I started with 300 g of all purpose flour in the dough and made a 60% hydration dough based on the flour at that point (350 g water after taking the starter water into account). To make up for all of the water, I ended up adding an addition 500+ g of all purpose flour. It was still pretty sticky when I left it to raise.