100% Rye Sourdough Bread Recipe
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- Опубліковано 16 тра 2024
- 100% Rye sourdough bread recipe. This super easy, long-lasting whole grain bread is a great addition to your sourdough bakers tool box.
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▼ 100% RYE SOURDOUGH INGREDIENTS (MAKES 2)
For the Levain:
300g Rye flour
400g Water
200g Rye starter
Final Dough:
400g Rye flour
300g Boiling water
12g salt
900g levain (all of above)
▼ ▽ TIMESTAMPS
00:00 - Building the levain
00:50 - Mixing the dough
02:06 - Scaling and shaping the dough
02:58 - Final fermentation
03:27 - Baking
03:54 - Removing from the tins
04:50 - Outro
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Great content, my only criticism would be the lack of slice and taste at the end
My son's mother is Finnish and I have eaten Finnish "dark bread" for years. As luck would have it, there are no Finnish bakeries where I live so I only get to eat it once a year or so when I travel back to where I used to live. I have eaten hundreds of loaves of Ruisleipä from several different bakeries, and this was the best I've ever had. The loaf was not as tall since my loaf pans are larger. The sourdough taste was more pronounced that I have ever had--in a good way. At long last, I finally have a perfect recipe for Ruisleipä. Thank you so much!
I'm making this today! My levain is ready to go
Awesome happy to hear that. Send me some pics on IG.
I love these full length recipe videos!
❤❤❤
Woow looks amazing!!! 😋😋😋
Looks good. Thanks for the tips.
Cheers little potato, glad you liked it.
So I’m a Sous baker on the Las Vegas strip and this recipe won me second place in a Rye competition against the Executive team, only person that beat me was a German from Germany! So my hats off to you!! 🫡🏆
Wow that’s awesome thanks for sharing!!! 🎉🎉🎉
Great and to the point
Cheers thank you!!!
Wow is very nice
The breads look wonderful. I made sourdough rye (Black Bread) for years, as I was married to a Finn. Made it in a wooden tub, and remember kneading it. It's been a long time now so my memory may be lacking. I made round loaves. Love the video.
What? That quick and simple? Going to try it.
wow, awsm, gonna try that soon!
Thanks! Great recipe!
Cheers Sasha!
Very Very nice
This is very good bread! I was in your class at the Kneading Conference and was lucky enough to have a little the next morning. Excellent video!
Awesome happy to hear that!
Okay, my mind is blown by the boiling water being added to the levain. 🤯I always thought the scald was made separately from the starter. Thank you for teaching me something!
This recipe always drops a few jaws haha. You can definitely make a scald separately. I hope you get to bake this!
Thank you so much. I made this bread! It's a easy as you make it look. And it tastes like rye bread too! Bless you for sharing.
Wonderful! Happy baking 😁
Bullet proof recipe ❤
Looks good, how do I make the starter?
Who knew you could even do that! 😄
Just made your recipe this morning... the 8 hour wait is gonna be hard but will definitely follow instructions.... I wish I had the same bread pan...I used 8x4 ish and they are definitely shorter...but mine look VERY much like yours....Fingers crossed the centers are cooked through!! Thank you for the video!! Looking forward to watching more from your channel!!
Hey Jennifer! Thanks for taking the time out of your day to comment on my video. I ordered the pans from Rackmaster UK. and they are amazing we love them. You could also look if USApan has anything smiliar. Send me some pics to IG i'd love to see the bake!
Next Friday I am sending out one of my other fave 100% whole grain recipes with my newsletter. If you want to check that out you can join via the form on my site or bio.
Thank you so much for the message!! I just posted pics and tagged you on IG...I don't do much on there so I hope I did it right :) I'll definitely check out your site!! Thanks Again :)
@@matthewjamesduffy
What temp is it in your kitchen
?
Thank you for your insight Matthew! Question though, what is the purpose of the boiling water?
It helps make a custardy crumb by pre-gelatinizing the starches. It also helps with moisture retention in the final loaf and the regulation of temperature during fermentation. The dough is usually around 35C after mixing from the high quantity of pre-ferment and flour. This allows the dough to final ferment really fast with a really great flavour.
Bread looks amazing! I did freak out a bit with the boiling water. I've never had 100% rye bread before. I don't happen to have freshly milled rye but would dark, medium or light rye from the supermarket work? Thank you.
Thank you. Dark or medium would both work for this, my pref being the dark rye.
I've now made this three times and each time is a little better than the last. I cut the recipe in half but I'm going to have to make a two-loaf batch because my last loaf only lasted a day and a half. My loaf pans were quite a bit bigger that the ones you use (9.25x5.25 in) and the pans you use are currently unavailable in the US. I finally found some pans a little bit smaller so the loaves are a little taller. Thank you again!
Happy to hear that. You could try emailing rackmaster as to my knowledge they ship to US (they shipped to me in Canada).
@@matthewjamesduffy The website refers US buyers to Pleasant Hill Grains (I've ordered a bunch of stuff from them in the past) and they advised that the manufacturer is currently out of stock until at least July. I found some 8x4 stainless pans at a local restaurant supply.
@@pw309 oh thanks for that. You could try to email Rackmaster direct, tell them I sent you and MAYBE they will ship to you 😎
@@pw309 I have those, also googled name from this video and used Pleasant Hill Grains. This bread is awesome! But for me, after mixing it takes multiple hours to show cracks on the surface of the loafs, the process is waaay longer.
@@matthewjamesduffy Unfortunately, I emailed them about ten days ago and never received any reply whatsoever. 😕 The pans I have work great so no big deal.
Just made this today, VERY easy to make especially considering the time for regular sourdoughs. Looked great, tastes great as well. Would this benefit from malted barley syrup at all?
Happy to hear that! I don’t think it’s necessary in this style of rye but you could def try it and see how you like it.
@@matthewjamesduffy I’ve already made this bread yet again for friends and everyone loves the taste of this dense but moist, delicious bread
Hi, thanks for the great video! If you do not have tins, can you use bread baskets and a dutch over- I see you said yes about a dutch oven. Thanks!
Glad you enjoyed it. I would not use a basket for this one. You could use muffin tins or something similar.
@@matthewjamesduffy ok thanks, rye muffins? cool! or a simple loaf tin you think?
@@MmeT123 Yes a loaf tin works, I thought you said you don't have tins.
@@matthewjamesduffy thanks, just not those deep tall tins. :)
Hi, thanks for the recipe, I was wondering where you got those loaf tins from?
Thanks! They are from Rackmaster UK.
@@matthewjamesduffy Thank you!
do you go 100% hydration on your rye starter or more? If more would love to know why. Thanks in advance.
Usually 100-120 depending the bread. Usually I go higher just because it’s easier to mix
Paljonko täällä Suomessa on lämpö uunissa ja aika?
Hi Matthew! I have been away from baking sourdough rye bread for a few years and was delighted to see more instructional videos. Your boiling water method was really clearly explained, and I have a couple of questions. First, freshly milled rye flour seems to be very fluffy, as opposed to the stuff that we buy in the bags. Is there any point in sifting rye flour before baking with it? Secondly, if I were to make a 1.4 kg. loaf, what oven temp would you recommend? Years ago I used to have a problem with my crust being too dark before the loaf was at temperature on the inside, so I am a little hesitant with the high temperatures. Thanks so much!
Hey happy to hear that, thanks for watching. 1. I would nto sift it first, this recipe works best with whole rye/dark rye. do make 1.4 kg sometimes you can bake it at the same temperature, it just takes a bit longer. If you are worried drop to 440°F for the last half the bake. In my weekly newsletter I highlight other whole grain recipes as well as many rye and other breads and pastries. I will be dropping a mini rye course with 4 recipes in it soon.
@@matthewjamesduffy thanks, I will be waiting for more info on your course!
I agree you should’ve showed us the inside of the bread
You could always make it and cut it 😉
Hi Matthew, I just took mine out of the oven. I made the levain last night and this morning it was really high and bubbly. I only have regular bread pans so my loaves are about 1.75" high. 🤔 Can I use a dutch oven for this recipe? Put the whole lot in one loaf?
Yes for sure! That is what I used to do before I had a deck oven. It's a great way to steam and bake them. You just to make sure its tall enough!
Hey Matthew! question.. when you let the levain rest overnight, do you do it in the fridge or room temp? Thanks :)
Room temp. You can also put it into the fridge but you need to wait until its fully/almost fully risen. I have not checked the PH but I will be doing that over the summer to get the exact ph that you would want to use it at.
@@matthewjamesduffy thank you!!
Did you use dark or medium or light rye for the recipe?
It is fresh milled whole grain rye which would be dark rye. I am pretty sure a sifted light rye would not work for this but a medium rye might.
@@matthewjamesduffy Thank you.
I would like to ask you about the inside of this bread. It should be dry, shouldn't it?. Because my first try, it is a bit wet. Thank you very much.
It should not be dry. It's best to wait at least 5 hours or even overnight before slicing. The bread will stick to the knife a bit.
@@matthewjamesduffy Thank you so much. I left it overnight and it sticks the knife a bit.
Hi Matthew,
Why is there less than 2 % salt on this recipe?
Also can I do this recipe with freshly milled Einkorn or Spelt. Probably I would reduce the used water by 10 %.
I would not do it with emmer or spelt, only rye.
We deserved seeing it sliced 🥺
I didn’t get how many grams is the flour you put with boiling water, is it 300gm, the same weight as the water? Thanks for sharing . I will try tonight.
Click description (more) section under the video. It says 400gram.
I'm baking rye sourdough bread using your recipe. Right now they are in the oven. I should of put them in the oven 1 hour ago because they fully fermented, thay had a lot of holes and crack on it, but I put regular sour dough in the oven so I needed to wait. I think rye dough got over proofed . So if it will be over proofed will I get the same result?. Thank you in advance.
If it is over proofed you will def not get the same result but it will still be good. Usually the final ferment is about 50 minutes
@@matthewjamesduffy How is that possible? :) Mine takes many hour to rise enough to see cracks on the surface. I usually do ~12h fermenting and put it in the fridge for another 12h.
@@akdark13 Its a different formula, the rise depends on the innoculation. You should try it 😁
How do u make the rye starter?
Theres a guide on my site im going to put a video here soon also.
how do you bake with steam? like covered ? please explain
Preheat a pan in the bottom of the oven. Pour some hot water into it. You can also add some ice to the bottom of your oven.
thanks cool it uncovered @@matthewjamesduffy
Does the recipe call for dark rye?
Yes.
Silly question, but how much salt and flour did you add in?
The full recipe is in the description.
I didn’t see in the vid the amount of rye flour added to the livine ?
You can find the full recipe in the description.
Hey, I am starting to make rye bread. I watched and watched again and I don't seem to know how much flour and salt you add to the leaven. Just after you add 300g of boiling water. Could you tell me how much flour and how much salt? It seems other people knew how much and enjoyed it. What am I missing...
Found it! Oops I am also a beginner surfer :)
@@user-vm1hx4qm5t Awesome, happy baking!
I tried this but could not replicate. I covered the pan instead of steaming, but I think it caused the top to collapse. Will try again without lid.
I’ve baked them in a Dutch oven before you can add steam no problem. Send me a few pics on IG.
I am also doing only half your recipe. I am assuming that should work. Thank yoh.
Bake in the oven with steam for 25 minutes🧐 Do I just put water in a separate pan in the oven for steam?
Yes you can do that.
So the fermentation is only 1 hour ?
Final yes, it’s 50 minutes.
@@matthewjamesduffy usually, i mix everything and set 2-3 hours. Then shape and set another 2-3 hours before baking.
@@Rye_d_baker this is a different recipe.
@@matthewjamesduffy yes i see it’s different and would like to do it. Especially the point of boiling water. Very interesting.
@@Rye_d_baker awesome!
confused how come you didn't just use the active starter.
Not sure what you mean, it is an active starter.
At about the minute and a half mark he said: “I’ve got my flour weighed out plus my salt.” But didn’t give the weights.
Yes I did, it’s written in the description 😉
In the notes it says 12g
I'm really sorry but I couldn't see the numbers. But by subtracting 300 grams of water from the total amount (2x 800 grams, and the levain consisted of 200 grams of starter + 400 grams of water + 300 grams of flour), I concluded that it was 400 grams of flour. And the amount of salt is, I assume, 2% of the amount of flour. I would go with 14gr.
More than 200% levain on main flour, tha sounds crazy, it should be sour a lot, isn it ? just wonder, never used more than 100% levain on main flour. Nice video anyway
It's well-balanced, happy baking!
Amount of flour and salt was never mentioned
Please read the caption.
@@matthewjamesduffy my caption is on ... I didn't see anywhere amount of flour and salt .
@@rickshah9378 it says in the video description.