February 20, 2018 at 8:31 am #11246
Ah, the wonderful world of breads, and this article only lists ten of them:February 20, 2018 at 10:18 am #11247
Very interesting!February 20, 2018 at 11:17 am #11248
I’m still looking for an AUTHENTIC recipe for German/Russian black bread, one that doesn’t cheat by using coffee or cocoa to darken the interior. I think the way it is done is that the bread is baked for a very long time, like 18 hours, at a low temperature. Not sure I want to crank my oven up for that long very often, but I’d at least like to try doing it once.February 20, 2018 at 1:43 pm #11252
Mike–Stanley Ginsberg’s The Rye Baker has a recipe for Westphalian Pumpernickel (336-337) Total start to finish time is 36-40 hours. It uses coarse rye meal and salt. It bakes at 300 for 40 minutes, then at 220F for 24 hours.
Maybe you could borrow the book from the library? He says that recipes for it abound, but by German law, it must consist of rye, water, and salt–nothing else.February 20, 2018 at 7:22 pm #11255
Yeah, a Westphalian rye sounds like it might be the right sort of recipe. I wonder what it uses for leavening? I assume it must be using some kind of rye starter.February 20, 2018 at 9:28 pm #11256
He uses coarse rye meal and boiling water to make a “scald.” It stands at room temperature for 16-18 hours, then the salt and the rest of the coarse rye meal are added.
Now if we can just find a place that has coarse rye meal in stock…. I need it to make a rye crispbread.
February 20, 2018 at 9:32 pm #11258
- This reply was modified 7 months, 1 week ago by BakerAunt.
Well, if I buy some rye berries, I can make a pretty coarse rye meal with my grain mill.
But here’s another possibility: rye mealFebruary 21, 2018 at 8:48 am #11259
Thanks, Mike. I shall take the plunge.
Also, New York Bakers has a wonderful blog. I lost track of time reading some of the posts.
I have some rye chops that I bought to bake the canapé breads from KAF (something that I have yet to do). I will need to find an additional recipes to use those up. I think that they are equivalent to cracked rye?
February 21, 2018 at 12:12 pm #11261
- This reply was modified 7 months ago by BakerAunt.
They’re similar to cracked wheat, possibly a bit larger I usually soak them first, I don’t always do that with cracked wheat.February 26, 2018 at 8:51 pm #11335
I am looking at Winter 2000 Baking Sheet, and there is a recipe for Black Bread by Jeffrey Hamelman and accompanying story. This recipe uses old bread toasted until very nearly black and then soaked into a slurry with coffee and oil, in the bread. This gives it part of its color. Have you seen this technique? I think its mentioned elsewhere on the web. In your post above you said you didn’t want to use coffee but the nearly burnt bread would help with the color.
Addendum: I found the recipe on the King Arthur site, through not alas the accompanying story
February 26, 2018 at 9:15 pm #11336
- This reply was modified 7 months ago by skeptic7.
I don’t think I’ve seen that technique before.February 27, 2018 at 10:52 am #11342
Mike I’ve added a link to the Black Bread recipe on KA pageFebruary 27, 2018 at 1:14 pm #11343
It’s still something of a ‘cheat’ because it’s using a dark substance (or in this case, two of them) to color the bread rather than baking it until it naturally turns darker.February 27, 2018 at 1:47 pm #11345
I’ve checked Ginsberg’s book, and he does not use coffee. He does have some recipes that call for stale rye bread.February 27, 2018 at 2:03 pm #11346
Stale rye bread is often used when making rye bread, I’ve tried it a few times, I’m not sure exactly what it accomplishes.February 27, 2018 at 2:58 pm #11348
Ginsberg says part of it was practical–a way to “recycle” unsold bread. He says that some countries have laws limiting the amount of old bread that bakers can use in dough. He does say that “chemically the gelatinized starches that make up the bulk of stale bread bind water far more effectively than raw flour, tightening the crumb of the finished loaves and reducing the notorious tendency of some rye breads to crumple at the slightest touch” (p. 46). He seems to suggest that any type of bread can be used, since the amount (no more than 10%) is small enough not to affect taste.February 27, 2018 at 6:24 pm #11351
Gelatining the starch is what makes the TangZhong technique work, so I can see how it might impact rye bread.
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