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Rye is able to grow in climates that are harsher than areas where wheat grows. It is a respectable crop to grow to make the most of the northern climates of the Ukraine and Canada. It makes sense that such a hardy grain would make its way into the diets of most European cultures.

I have heard stories of Rye bread that were crispy and amber-colored. My grandmother was said to make a killer loaf of Rye.

But, when I was a kid, the rye bread that my parents sent me out to buy was mushy. It tasted good and was nice to have with a bowl of soup, but I wasn't very fond of it.

Even the recipe for Ukrainian Rye Bread in Traditional Ukrainian cookery (By Savella Stechishin) says to brush the freshly baked loaf with salt water before it cools down! I must be the only one who finds droopy crust unappealing.

So after a few tries, I found a method which produces a Rye bread that I find delicious.

This recipe uses light Rye. Whole dark Rye can also be used, but the loaf will be more dense. It's delicious all the same, though.

Ingredients:

50 grams Sourdough starter
132 grams Light rye flour
240 ml water (plus one tablespoon)
240 grams unbleached bread flour
9 grams salt
5 grams yeast
1-2 grams Caraway seeds.

Method:

Mix the sourdough starter with the water thoroughly. Add the Rye flour and mix until completely hydrated. Let it sit in a warm place for a few hours. Mix the yeast with a tablespoon of water to hydrate. Add the yeast and salt to the starter. Mix to completely distribute the yeast and salt. Add the white flour and mix with a spoon until all the flour is wet, about one minute. Stretch and fold three times over an hour. Allow to double in volume over one or two hours.

Pre-shape into a batard or boule and rest for ten minutes. Final shape and dust with flour. Let it rise covered for 45 minutes. Preheat the oven to 450 degrees for 20 minutes. Score and bake with steam or covered in a tin oven pan for five minutes. Continue baking for 12 minutes at 400 degrees. Rotate the loaf and bake for another 12 minutes. Internal temperature should exceed 195 degrees. Allow to cool before slicing.

Dark Rye

Dark Rye