I wholly recommend adding bread spice to your rye breads. Gives a nice complexity to the flavour profile.
I use equal parts cumin, fennel, coriander and anise seeds, coarsely ground. 10g total per kg bread.

  • dihutenosa@piefed.socialEnglish
    2·
    7 days ago

    mixed flour, hmm? I always do 100% wholemeal rye.

    Once when I ran out of rye, I used 50% fermented/leavened rye, 50% wheat (I don’t remember the kind), and the result was of “edible” category. Dry and weird.

    What’s your trick to make it good?

    • Chais@sh.itjust.worksOPEnglish
      1·
      7 days ago

      You’ll have to adjust the amount of water for the different flour. That’s the tricky part.

  • Lorindól@sopuli.xyzEnglish
    2·
    7 days ago

    The texture looks really good.

    Have you ever tried 100% rye? If you get the amount of salt just right, nothing can beat it.

    • Chais@sh.itjust.worksOPEnglish
      1·
      7 days ago

      Thanks! I love 100% rye sourdough breads, but I hate making them. I’m not sure I get the hydration right. My dough always ends up very sticky and just an utter pain to get out of the kitchen machine and into the loaf pan.

    • Chais@sh.itjust.worksOPEnglish
      1·
      7 days ago

      For wheat dough that may be true. This is just easy enough for me to handle that I do it at all.
      I love rye bread. I started with 100% rye sourdough, which is incredibly sticky, especially if it’s even slightly over hydrated, and has virtually no gluten, so you can only bake it in a loaf pan. 40% spelt or wheat makes it just a little more well behaved.