On December 23, I got some bad news. I accidentally called my mother (touch screens, gotta love them) as I was sitting down to dinner. She picked up and after a moment of "Did you call?" "Or did I call?" she said, "Well, I wasn't going to tell you this, but since you called..." My world stopped at that point. Looking back, it really wasn't the worst news - I've imagined worse - but if left as is, things could have gotten really, really, really bad. I was helplessly hundreds of miles away (in a different country) while she was there alone not having any idea how to fix things - and I didn't either. I broke down. I prayed. I cried some more. My dinner forgotten. I spent the next 22 hours alternating between praying and trying not to cry. Luckily, others got the ball rolling and the situation was resolved. We even laughed a bit while she related what happened during those 22 painful hours. I know she probably left any bad out but the final outcome was good so I won't dwell on it.
During that time, I had the strong urge to lose myself in bread-making. I started baking more often 3 years ago when bad news paused my life. I didn't know what to do so I went to the kitchen and baked cakes and didn't stop baking for a while. Earlier that year, I had taken up growing a sourdough starter and bread baking to deal with the anniversary of a death. Before that, there was an uptick in baking when I found out that I had a brain tumour. Baking is my therapy. (Oh, I guess I shouldn't just casually mention a brain tumour. I'll write about that more in the future or link to my other blog that has more info. Short story: I had surgery and hopefully, it isn't growing back. )
Back to December 23. I grabbed pencil and paper and started scribbling notes for this month's Bread Bakers. Anshie challenged us to bake with rye using no refined sugars or refined grains. Oh boy. I have worked with 100% whole grain doughs before. A friend introduced me to white whole wheat. Wait. Can we talk about white whole wheat for a second? Why not call it whole white wheat? Saying white whole wheat makes it sound like bleached whole wheat. I guess since we don't call the other one red wheat, saying white wheat would be just as confusing to those just hearing about it. I still prefer to say whole white wheat. Now as I was saying. I worked with white whole wheat a lot so a 100% whole grain dough shouldn't have been too scary. But for some reason, I was apprehensive. It didn't help that I couldn't find any white whole wheat around here and had to "settle" for traditional red whole wheat. Confession: This was the FIRST time I was ever buying/using red whole wheat.
My final products were decent enough - not my favourites. But I think I need to get used to the taste of traditional red whole wheat. The crumb is dense (as I expected) but I managed to avoid the gumminess than can plague rye doughs. I read that letting the bread cool overnight could reduce this. Now, I don't know if that definitely helped or if I just baked to the right temperature. But I did not have a gummy loaf - dense but not gummy. I am eating a slice of round #3 as I type this. Lightly toasted with butter. I think I prefer it toasted.
I am looking forward to what the other Bread Bakers made with rye this month. Scroll down to see the list below.
|Round #3's Crumb|
Rye & Whole Wheat Bread
Recipe by: Kelly
Yield: one ~680g (1.5lb) loaf
136 grams rye flour
44 grams whole wheat flour
1/8 teaspoon instant yeast
180 grams water
All of poolish
275 grams red whole wheat
14 grams vital wheat gluten
130 grams water
1 teaspoon instant yeast
1 1/4 teaspoon salt
Combine all the poolish ingredients in a large bowl. Cover and leave overnight (8 - 10 hours). The mixture will be puffed not bubbly.
Add all the remaining ingredients except salt. Knead for 2 minutes and then let rest for 20 minutes. After resting, add salt and knead for an additional 6 - 8 minutes. Place dough in an oiled bowl and let rise until doubled at room temperature 1 - 2 hours.
After dough has risen, shape into a ball and then let rest for ten minutes. After resting, shape into a tight boule. Allow to rest until almost doubled. This could take 45 to 60 minutes depending on the temperature of the room.
While dough is rising, preheat oven with a covered baking vessel to 450 F.
Slash the dough and carefully place in the hot vessel. Bake covered for 15 minutes. Lower heat to 425 F, remove cover and bake for an additional 20 minutes or until the loaf reaches 200 F.
Tangzhong Rye Bread by Stacy at Food Lust People Love
Sourdough Rye Bread by Ansh at Spiceroots
Potato Onion Rye Meteil by Karen at Karen's Kitchen Stories
Swedish Rye Bread (Limpa) by Nicole at The 2nd 35 Years
Rye Fennel Crackers by Renee at Magnolia Days
Caraway Rye Crackers with Reuben spread by Jenni at Pastry Chef Online
Artisan Dark Rye Bread by Cindy at Cindy's Recipes and Writing
Chocolate rye bread by Rocio at Kidsandchic
Pain d'Epice by Laura at Baking in Pyjamas
Danish Rye Bread by Wendy at A Day in the Life on the Farm
Hapanleipä - Finnish Sour Rye Bread by Robin at A Shaggy Dough Story
Banana Rye Muffins by Adam at Bakers and Best
Boston Brown Bread by Holly at A Baker's House
Rye and Whole Wheat Bread by Kelly at Passion Kneaded
Slow Cooker Boston Brown Bread by Mireille at Chef Mireille's East West Realm
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.