I will admit that I have never heard of fermented red rye malt. I had to try it. What a difference it made in a taste and smell of rye bread! Thank you so much!🎉
I have tried so many different recipes. This bread is absolutely the best! Mixing dough on high speed for a few seconds is absolute game changer! No more cracks, no more detached crust.I had to buy Pullman bread pan , and it is my favorite pan to bake breads now, well worth the investment. It produces even crumb and a very thin crust. We just can't get enough of this bread. Thank you 🙏❤
This rye bread recipe reminds me of a bread used to be sold in Ukraine ages ago. Missed it so much. You can't buy it anymore. So glad i found this recipe. Nothing can compare to the taste and aroma of this bread! This Rye bread is amazing. Thanks, Rye Avenue.
This is an amazing rye bread. Thank you for the recipe. Always wondered how European dark bread is made. Fermented Red Rye Malt is a true game changer!
I made this with freshly milled rye flour; it was really good but I think I need to increase the hydration a few percent next time I bake it. I'll also mix in the seeds rather than putting them on top; they pop off and go everywhere when slicing.
I think it would be a good idea to pre soak seeds a bit before adding them to your dough instead of increasing hydration. Dry seeds added to your dough will absorb moisture around it, making dough hydration inconsistent. For seeds to remain on the upper crust, you need to press them really well into your dough with a wet hand. Seeds have to get in the dough and wet hand to add moisture to hydrate those seeds.
Hello again! This has now become my weekly bread project! Thank you so much for sharing your recipe. I’m now wondering about options to adapt the recipe in order to increase fiber etc: could I use other flours instead of white/bread flour? Whole wheat? More rye? Spelt? Could I add some 12 grain cereal for texture and if so, at which stage? We didn’t have sunflower seeds last week so my daughter put pumpkin seeds on the top and they were delicious! We love the added crunch which is why I’d like to try adding the 12 grain. Thanks again!
Hello again. Yes, you absolutely can use different flours. However, results will vary. If you are going to use more rye flour, it won't rise as much. Spelt is a good substitute for wheat. It will not change this bread much. But it's your bread, after all. If you want to experiment , go for it!
I notice that the fermented rye malt has an expiry date, so I will store it in the freezer. The Diastatic Malt Powder does not have an expiry date on it - should I still store it in the freezer for freshness? Thanks. BTW I'm making a second loaf today, this time with the diastatic powder - I'm excited to see the difference.
I have never dealt with store bought fermented red rye malt, so I will only speak about homemade one. Things that affect fermented red rye malt are moisture in the air and surrounding smells. You don't have to freeze it as long as you keep it in a container that will prevent smells and moisture absorption. I keep mine in large glass jars with a lid. Ground fermented red rye malt is good for about a month after it's been ground because it will lose its aroma. But if you prefer to freeze it, it's fine too.
If you are planning to bake with a lid on, then yes, use the lid, it will not lose moisture. I use greased plastic to make sure the top won't get damaged. If you use lid to proof, and if dough touches the lid when proofing, you will damage bread when you remove the lid before baking.
ua-cam.com/video/gqvIKTRNAf0/v-deo.html
Thank you
I will admit that I have never heard of fermented red rye malt. I had to try it. What a difference it made in a taste and smell of rye bread! Thank you so much!🎉
I'm glad you tried it. Thank you.
It makes all the difference!
I have tried so many different recipes. This bread is absolutely the best! Mixing dough on high speed for a few seconds is absolute game changer! No more cracks, no more detached crust.I had to buy Pullman bread pan , and it is my favorite pan to bake breads now, well worth the investment. It produces even crumb and a very thin crust. We just can't get enough of this bread. Thank you 🙏❤
Totally agree!
No more scratched gums 😅
I know what you mean
I made this bread for the first time, and my whole family just loved it! It tastes even better on second day. Thank you @ryeavenue 🎉
Great to hear!
I find this bread is very functional 🎉
It really is!
What a great recipe!!
Thank you 😊
😊 Good 👍 thanks for sharing your vlog ☕
Welcome ☺️
Безумно рада, что нашла ваш канал. Огромное спасибо за очень информативные видео! Здоровья и счастья Вам
Спасибо большое. Вам также.
We just can't get enough of this rye bread. Best #ryebreadrecipe ever! Thank you from all of our family.
Thank you.
This rye bread recipe reminds me of a bread used to be sold in Ukraine ages ago. Missed it so much. You can't buy it anymore. So glad i found this recipe. Nothing can compare to the taste and aroma of this bread! This Rye bread is amazing. Thanks, Rye Avenue.
Same here. Couldn't find this kind of rye bread anymore. So I made a recipe for it.lol
This is an amazing rye bread. Thank you for the recipe. Always wondered how European dark bread is made. Fermented Red Rye Malt is a true game changer!
Thanks
Artisan bread making and baking is an art. Rye flour is very different to work with. This dark rye bread is a work of art. Way to go, Rye Avenue!
🙏
I made this with freshly milled rye flour; it was really good but I think I need to increase the hydration a few percent next time I bake it. I'll also mix in the seeds rather than putting them on top; they pop off and go everywhere when slicing.
I think it would be a good idea to pre soak seeds a bit before adding them to your dough instead of increasing hydration. Dry seeds added to your dough will absorb moisture around it, making dough hydration inconsistent.
For seeds to remain on the upper crust, you need to press them really well into your dough with a wet hand. Seeds have to get in the dough and wet hand to add moisture to hydrate those seeds.
Hello again! This has now become my weekly bread project! Thank you so much for sharing your recipe. I’m now wondering about options to adapt the recipe in order to increase fiber etc: could I use other flours instead of white/bread flour? Whole wheat? More rye? Spelt? Could I add some 12 grain cereal for texture and if so, at which stage? We didn’t have sunflower seeds last week so my daughter put pumpkin seeds on the top and they were delicious! We love the added crunch which is why I’d like to try adding the 12 grain. Thanks again!
Hello again. Yes, you absolutely can use different flours. However, results will vary. If you are going to use more rye flour, it won't rise as much. Spelt is a good substitute for wheat. It will not change this bread much. But it's your bread, after all. If you want to experiment , go for it!
The bread is much more healthy if you used whole grain rye.
I always bake with whole grain flour and sourdough
Here is as healthy as it gets whole rye sourdough bread recipe:
ua-cam.com/video/W3hv-P0u-bg/v-deo.html
Hope you'll enjoy it.
I notice that the fermented rye malt has an expiry date, so I will store it in the freezer. The Diastatic Malt Powder does not have an expiry date on it - should I still store it in the freezer for freshness? Thanks. BTW I'm making a second loaf today, this time with the diastatic powder - I'm excited to see the difference.
I have never dealt with store bought fermented red rye malt, so I will only speak about homemade one. Things that affect fermented red rye malt are moisture in the air and surrounding smells. You don't have to freeze it as long as you keep it in a container that will prevent smells and moisture absorption. I keep mine in large glass jars with a lid. Ground fermented red rye malt is good for about a month after it's been ground because it will lose its aroma. But if you prefer to freeze it, it's fine too.
For the final rise, can I cover the pan with the Pullman lid instead of plastic wrap? Or does it need to be sealed more tightly?
If you are planning to bake with a lid on, then yes, use the lid, it will not lose moisture. I use greased plastic to make sure the top won't get damaged. If you use lid to proof, and if dough touches the lid when proofing, you will damage bread when you remove the lid before baking.
@@RyeAvenue thank you for your speedy reply!
I have the S.Pudov, malt extract, it's liquid. Can I use it for the bread, if so how much or how? Thank you.
Yes, absolutely. Usually about 1%-3% of flour weight.
@@RyeAvenue thank you I think I can get it done haha