100% Whole Grain Rye Sourdough Bread with Seeds (very easy to make!)
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- Опубликовано: 12 июл 2024
- This is the easiest, least fussy whole grain sourdough rye bread you can make! Rye bread with seeds is next level tasty and it's very nutritious, keeps extremely well and there’s no need to worry about gluten development or gluten break down due to overfermentation. This bread is very forgiving!
The full written recipe:
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Thanks for watching, please see the video description for more information and links.
Ellie can you please let me know how much extra water to add if i use all the seeds you did.
You're right - this is the least fussy rye bread recipe. Added some German bread spice and extra caraway seeds and couldn't be happier. Thanks.
You're welcome. Glad you enjoyed it. The bread spice would be lovely.
A tip for anyone watching is to pre-soak (strain if needed) your seeds so the hydration doesn’t vary so much depending on the seed type and amount.
Of course following this recipe you might have to lower the hydration if you pre-soak.
Good tip. I increased the hydration for this recipe so that a pre-soak is not needed :)
Greetings from Moose Jaw in Saskatchewan Canada
I love your video and will go after your Bread. It looks so good and i am sure it is healthy. Thank you God bless you and your family. 👍
Yum. I am excited about doing this
Beautiful!
Thank you!
Wonderful. Thank you for your recipe
You're welcome Gabriel, thank you.
such a lovely video - thanks!!
You're welcome! Thank you
This looks very interesting
Wow! That is a beautiful bread! I love it!
Thanks Sonja :)
Thank you so much for your tutorials. They are great and uncomplicated.
Thank you Carla, glad you enjoy them.
Beautiful bread! Thanks for sharing!
Thank you so much 🙂
Thank you for your fantastic recipe and motivation.
You're welcome Bonnie!
I’ve missed you! Great simple process again. We love rye bread too.
Thanks Gillian. I've been posting a bit lately!
Great ideas and I love your grain mill
Can you advise where you can get the mill?
Thanks so much Paul. All the information including discount links are here www.ellyseveryday.com/home-milling-mockmill
thank you beautiful bread
My pleasure 😊
That looks so easy to make and very healthy too! I will try it for sure. Thank you 🙏 Elly stay safe
Thank you Antoinette, it sure is! You're very welcome :)
Your loaf turned out lovely. Reminds me of rugbrod. Love it with cheese. Yum. You have a very calm and gentle demeanor. Have enjoyed watching you for a while now. Thanks
Thanks so much Sandria, yes this is my version of Rugbrod. I was hesitant to call it that because I can't pronounce the word properly! A Danish friend tried to teach me but it's hard to say. Thanks, glad you're enjoying my videos.
Beautiful loaf of bread. Thank you for sharing the recipe.
I'm glad you liked it! Thank you so much. :)
Just bounced back from your website to write down (I'm still old school;)), the Seedy Rye recipe and noticed your add-on list. LOVE IT! These variations make this recipe, not only so easy to "make and bake", but, also, a great base for your imagination. The coriander, adding a pepper(ish) flavor, and the dried cranberry/walnut blend twists are at the top of my bread baking to-do list. Thank you Elly!!!!
Hi Kathy, yes I saw your comment - you're welcome! There are endless variations really. I never bake the same bread twice :)
What a lovely recipe, my favorite bread now! Thank you!!!
That's so wonderful, and you're welcome!
Totally agree with your laid back style for bread making. The ancients' way! Look at all those seeds! What a lovely loaf!!! Definitely saving to my list and can't wait to try it. Nothing like a seed laden, fresh milled loaf(still saving for the Mockmill). Kitty was waiting for you when you got home:). Thank you Elly for sharing. Always a joy hearing from you!
Thank you Kathy, I'm sure you'll love this one - probably the easiest whole grain sourdough you can make! Yes, my cat Kevin snuck in there. He's such a sweetie.
I love this bread! Have made this recipe so many times! Thanks for the video and recipe!
My pleasure 😊
This is my absolute favorite bread! 100% SD rye is intimidating but you’ve cracked the code! And, the seeds...they give it that extra oomph. Just love it.
That's brilliant Susie, thank you! So glad you loved this. Rye is so easy if you just want a simple (but good!) recipe.
Enjoyed watching your video
Thanks so much
I'm so excited to try this! gonna add fenugreek and kummel to it
Lovely!
Outstanding video, very informative and clearly demonstrated. Looks delicious. Greetings from California.
Brilliant, thank you so much!
I love your bread making and I still watching you old videos
Thanks Elaine!
Missed these types of videos
Hi Elly, I made this loaf, sooooo tasty!! A little bit dense (because of the mistake I made), but nevertheless, very flavourful! Thanks so much for the recipe! 🙏
Lovely! The great thing about this bread is it's very delicious no matter how it turns out :)
Great recipe which works. I tried it out across 19 and 20 Oct, and the results were fabulous for a first attempt. Best part was that your recipe was not intimidating. Thank you, Elly.
That's wonderful, thanks for your feedback.
Super!!!!!
Elly…. This is the first time for me to make anything from rye and this turned out sooooo good! It reminds me of the delicious bread I love from Germany that Aldi quit selling in my area. I put the additions in the bread but not on top, I added 500g of water per your suggestion because of the chia seeds and I baked it uncovered for 50 minutes (40 minutes wasn’t long enough). I had to restrain myself yesterday from making a pig of myself. 😂 Thank you for explaining how rye was different from other flours which helped me not to worry during the rise and final shaping of my dough. I will definitely be putting this on a regular baking schedule.
That's brilliant Linda, I'm very happy for you!
Thank you for sharing this recipe, made it the other day on Sunday, only I halved the recipe since it was my first time baking it. Came out really good, I watched this video over and over since I think your recipe is probably most simplest and relaxed rye bread on RUclips. Thank you and God bless you.
Thank you. Your comment totally made my day! That's my aim in life with both channels :)
Thank you
Great recipe, delicious, my new daily bread. I would like to try buckwheat bread some day, would you ever consider making buckwheat bread? love your recipes, don't want to try anyone else since I've found you. Your recipes always work out. Thank you!
Hi Patricia, thank you so much, that's so wonderful to hear! Yes I have made, and really enjoy buckwheat bread - just not got to a video on that yet! It's quite different to any regular style of bread making (given it's a gluten free grain), but it's fun and tasty to make! Thanks again, so nice to read your comment.
Wonderful bread Elly. I changed it slightly, using about 300 grams of rye sourdough starter and because my loaf tin was too long for the casserole dish I use as a Dutch oven: I put it in the oven at about 230c for 45mins and covered the top with tin foil and put some water in a tray at the bottom of the oven. It came out pretty much like yours in the video and I kept it moist by covering it for 24 hours. Thank you very much. John
That's excellent John, I'm very pleased for you!
The stars have aligned because I made a multigrain loaf this morning too 😁 Next time I'll add a good layer of seeds on top.
Superb! This would be a good one to start with if you ever wanted a sourdough T, just like the Ikea mix!
My dear, Alice, you are a source of radiance and optimism, and how lucky I am to follow you..what is the difference between wheat and whole wheat!!!
Thank you! 'Wheat' can refer to all kinds of flours, including refined white flour. 'Whole wheat' generally refers to flour made from the entire whole wheat grain.
Great loaf. I often forget to soak my seeds for Rye. My recipe usually 80% hydration, but for next time i am going to hit 100% hydration. Thank for sharing your experience.
You're welcome, thank you. I never soak my seeds! Just add more water to the dough.
Yum!
Hi there! Thank you very much for recipe! I have made it and it turned out awesome. I used rye sourdough starter and made a softer dough, so it was very sticky. let the dough rice completely and after set it in two small moulds and kept them in the fridge for overnight. Next day took them out from fridge and while the oven was preheating let the dough to come a bit room temp. and baked
Sounds great!
This Rye bread looks beautiful. Reminds me of German Vollkornbrot. As soon as my sour dough starter is ready, I want to make this. And if my starter does not work out, I will try yours! I love that you give exact measurements as well. I had noticed that your sour dough container, which was almost empty when you made the bread, was already going again when you came back that night. Did you feed it? Thank you for this video, I like your no fuss methods! :)
Hi Ingrid, yes I use my starter straight from the fridge, use it, then feed it again, the once it's risen it goes back into the fridge for the next bake. It's an easy method. I made a video about that here :) ruclips.net/video/MifPNIYe4dU/видео.html
This looks amazing. I will put it on my bread baking schedule and you to sourdough baking but I love that kind of bread your baking since I was raised in Europe, and in Germany we had fantastic bread. I just wonder what I can use instead of molasses, can I use honey, looking forward to try it out. Thank you for sharing your amazing bread.
Hi, yes honey would be lovely, or you could just leave out the molasses. Thanks for your kind words :)
I once worked at a great little bakery. White dough leftover went into whole wheat, whose leftover went into soy bread, whose leftover went into multigrain, whose leftover went into granary flakes, and that was the end of the line. Flexibility is integral to baking. :)
I'm making my first starters in a decade. One rye, one spelt. I'm trying this recipe, and one by grantbakes. Really good channel. I like a slightly heavier bread though I'll try with a bit more water than you used. I imagine this would make incredible toast.
Thank you, appreciate your comment very much! I love this bread, and yes I make it with more water sometimes. I just use the one starter for everything these days. So easy :)
@@ellyswholegrainsourdough You're welcome. I'm on day five with the spelt and rye, and I've taken the discard from the fridge and have started feeding it so I have enough for 3-4 loaves all at once. I'll give them all names when their personalities start showing. :)
I love how tall the loaf is.
It all depends on the size of dough and shape of the tin :)
Loved this recipe and video. So encouraging and re assuring.
If we do not have molasses, what else can we use?
Thanks for your kind words. You could add some honey, or brown sugar, or just leave it out :)
Love it AND the Bread Photography 👌 checked out a mill... need to save up a weeeeee bit longer....tfs Elly
Thank you, glad you enjoyed this. Ah yes, the mills aren't cheap, definitely a long term investment!
Hi Elly love your videos and your easy going attitude towards bread baking and sourdough. I'm also from Australia. I'm in Perth so not tropical like Brisbane. You said you can bake this free form if you want . Could I shape this into a round and bake in a Dutch oven 🤔. I'm new to sourdough and love how easy this is and want to give a go. Thankyou ❤
Hi Wendy, nice to hear from you in WA. Yes, you could definitely bake this as a round in a DO. You could rise it on some non-stick baking paper and lift it in like I do in this video ruclips.net/video/H3W5y7ZZKWU/видео.html. It might be a bit of a flat loaf if your dutch oven is wide, but if it's smaller it will hold it up at the sides and give it more height. Not as much rise from rye unfortunately. They definitely do better in tins!
Hi Elly, just got a loaf out of the oven. It looks beautiful, just like yours, I am really excited! However, it does not come of the pan as easily as yours did. Any suggestions? Should I have used parchment paper or greased the pan lightly? Thank you for all the videos. I never tire of watching your charming, simple and modest presentations and turning out great looking loaves every time!
Hi there, oh yes, you definitely need to grease your pan well! I use this mixture for mine, works every time www.ellyseveryday.com/ellys-everyday-blog/ellys-pan-release-diy-nonstick-pan-coating Thanks for your nice feedback, I appreciate it very much. I'm keen to do more videos soon.
So much underrated channel. I wonder why?
Thanks Angelika, this channel is a new one for me. I think it will grow well in time :)
Excellent instructions. I've this recipe and your fermented oats Sourdough rising now, 9am Michigan USA. I can't wait to see how they turn out! I don't see any honey or molasses in the oatmeal Sourdough recipe...did I miss something? Or is it not needled?
Thanks Elly for sharing your recipes and videos.
I'm happy to say I have both rye and wheat Sourdough starter. I'm always looking for a hearty healthy bread recipes.
Thanks Dianne, that is so great to hear! Sounds like you're having lots of fun with it. I don't add any sweetener to my breads, but you could if you wanted to. I like to add molasses to my rye sometimes for colour and flavour, but many times I leave it out as well. I'm so pleased you're enjoying my videos. Thanks for your kind feedback :)
Good afternoon Elly and fellow you-tubers!!! I haven't been in touch lately because I had to undergo a minor eye surgery (cataract) on the 1st October, a very easy and completely successful operation but as I am extremely short-sighted as long as I can remember myself this is a big change for me!!!!!! Bottom line is I cannot lift heavy weights, I cannot bent to pick up e.g. a book that fell on the floor, no gardening, little things that we do everyday, and I had to adjust. One of the things I cannot do is KNEAD my bread!!! so I had to bake 3 loaves prior to surgery so I could have my bread while I am getting better. Two of the loaves I sliced and put them in the freezer. This way I have fresh bread everyday. I have high blood sugar levels and making my own bread with my own starter and flours of my choice is essential. Next month I will be operated on my left eye also!! that means 2 months of taking it easy (lucky me!!!). Wish you all the best!!!
Hoping you will recover quickly and totally, BEFORE your baked bread runs out:)! I have found, for my bread loaves, they are more moist and dry out less quickly, if I do not slice prior to freezing.
@@kathya739 Thank you Kathy!!! will do next time!!!
I've found the same thing Kathy! If I freeze loaves I tend to freeze them whole as well.
Oh gee! Wow, lots going on for you Despina. My mum had her cateracts done recently and she's amazed the difference it has made! Sad to hear you can't do as much at the moment, but this bread (and many of my other recipes) don't require any kneading at all! So there are some options if you are keen to make a loaf. All the best for your recovery!
Thanks for the recipe and method: as I hadn't 500 g of wholemeal rye flour, 150 g were wheat flour. Still very good taste. Absolutely to repeat!
Sounds great!
@@ellyswholegrainsourdough I still prefer rye flour only :-)
Beautifil! New sub!
Thanks, that's wonderful!
Made this over the last 2 days, but sadly have to wait until tomorrow morning to eat it. A question though: after the proofing it was so nice and puffy, I was wondering what would have happened if I had just done the first extended 6-8 hour proof in a bread pan and then put it directly in the oven, without that second rise (since there’s no real loaf forming here, no gluten structure to build). Also i’d like to experiment with rise in the second phase-if i let it rise too long will the loaf simply collapse?
I love your channel, it brings me back to the more intuitive way I used to make sourdough, before I got caught up in too much detail with the various other sourdough channels on youtube.
UPDATE: we started eating the loaf this morning, can’t stop-omg so good! This is not helping my waistline, especially since I will need to sample this bread with various combinations of cheese, marmalade, dried fruit and chocolate.
Hi Andrew, great to read your comment and the update! So glad it worked out for you. Good questions you ask. I have made it with one single rise but somehow (I'm not sure why) it seems better if you do two rises and shape the dough in between. You're right, this dough would collapse eventually if you overdid the final rise, so you have to watch it. Thanks for your feedback, I'm so glad you're enjoying the channel :)
Thanks for the video. Can you explain why one couldn't bake right after the fermentation phase and some kneading?
You can do just one rise with this loaf: mix, ferment once then bake, but I like to ferment my dough in a bowl then give another short rise after tinning.
Gorgeous loaf! Wondering what your roaster pan is? Good
Thanks Magy, it's a Baccarat brand - only available in Australia as far as I know.
I really enjoyed your video. What brand baking pot and lid did you use to place your loaf into for the bake. Thanks
Thank you, it's a Baccarat brand roaster.
Thank you @@ellyswholegrainsourdough
Hi there! Thank you for making it simple to make Rye bread. What is the tap test?
Thank you, you're welcome. I just tap the loaf to hear for a hollow sound. It tells you if your bread is baked enough or not.
Great to know!
Hi Elly, thank you for sharing. Can you provide us the link to your roaster used in this video. I am lookink for one. Cheers
Thanks Roland, it's not available anymore unfortunately. But the brand is Baccarat if you want to keep an eye on their website. It's an Australian brand.
Hello Ella, hope all is well with you. Thank you for this lovely bread. Can I use a stainless steel dish instead because I don’t have a Dutch oven dish?
Hi Antionette, all is well here thanks. Yes you can use any oven safe dish to make your bread in.
Ellie I like your simple recipe and I would like to incorporate rye chips. Do you have a recipe that would advise on soaking cooking etc
Paul
Hi Paul, do you mean rye flakes? I don't have a recipe but they could easily be used in place of the seeds in this recipe :)
@@ellyswholegrainsourdough I made some using boiled whole rye and was quite good but not the consistency I wanted. Ellie can the mock mill do chopped rye? Tried in food processor but no go. Thanks for rue flakes suggestion.
Paul
I make a similar style, following a recipe for a traditional Danish rugbrød, which does incorporate either whole, cracked or chopped rye berries. In the States one can buy a bag of "rye chops" at 5X the price of just a bag of whole rye berries. I do soak the berries the night before I mix-- they're much harder than seeds. I've done it with whole berries, whole berries that I then pulsed in the food processor after soaking, or rye berries run through my Mockmill on a very coarse setting that cracks them, but does produce a little extra course flour. I typically soak the berries along with the seeds over night and do as Ellie suggests, manage the hydration. I'm aiming for the clay-like consistency that Ellie demonstrates here. I believe I may have a just a seeded version as in Ellies video-- I would feel no need to pre-soak the seeds. I really love how Ellie's version has nice loft and more of a true crumb than the traditional rugbrød.
Elly I wonder how it would work if you use say 300g fine rye flour and 200 g coarse chop rye pre soaked with a bit of salt? I like the coarse texture of dark pumpernickel and maybe this would work?
I think that would be fantastic Paul, though I've never tried it. I've been meaning to get around to some coarse rye breads like pumpernickel - perhaps one day!
Elly you mentioned the fineness of the flour grind at the beginning of the video and I was wondering if there are any specs available from Mockmill on the gradation of the flour that results from the finest setting? I am curious about the size of the largest particles in the flour you get from the Mockmill.
Hi Dan, that's such a great quesiton but I don't have any specific numbers from Mockmill. I do know anecdotally and from my own experience it's very fine compared to a lot of the store-bought stoneground flours I've used over the years. When this question is asked in group settings, the consensus does tend to be that Mockmills grind the finest of all the benchtop stone mills (remembering that the Hawos and Komo etc. are also designed by Wolfgang Mock - Mockmills are just the latest development of his designs).
@@ellyswholegrainsourdough The reason I was asking was to be able to compare to the flour I get from my vintage Magic Mill to yours. I don't seem to get near the rise you do and I wonder if larger bran particles are severing gluten strands. I realize it could be other things that are contributing to this, but I remain curious. Thanks for your response - enjoy your channel!
Ah I see. I could try to find out from Mockmill but I think they would tell me they can't give a particle size because it depends on the grain. I have heard of people with older mills, including Magic Mills, who have tried the Mockmill and in my experience they always say the flour is finer. It depends on how you mill it too. I push my stones together really closely to get the finest grind, which Mockmill wouldn't do in their testing.
Hi Elly, do mockmill do a hand operated model?
Hi, no they don't as far as I know. Great question though!
Hi, can I use a starter made with white flour for this recipe?
Yes sure!
I have sprouted rye and rye - are they interchangeable? Should I mix them?
I've never baked with sprouted rye, so I'm not sure! I'd just give it a try. A mix might be nice, yes.
Elly, Can I follow this recipe using only whole wheat flour and the seeds and molasses?
Yes you could, but I'd add in a few stretch and folds for wheat! I might reduce the water amount too. This would be better for wheat - just add molasses and seeds ruclips.net/video/0Z3ae1vPNQ0/видео.html
Can you send the Amazon link for your milling machine .
Thank you
Hi, thank you. It's not sold on Amazon, but here are the links I recommend (they earn me a small commission too, and some give discounts) www.ellyseveryday.com/home-milling-mockmill-links
So if you make it without the seeds and molasses, would you need less water?
Yes, about 50g less is what I'd do :)
Do you need to add any butter or vegetable oil in the dough?
I don't, and as far as I know most traditional European rye breads are not made with extra fats added.
Hi, I was wondering how you store your homemade bread after baking? We have tried several different methods and it always seems to get mold quickly. Thank you!!
Great question! Here's an older video I did on that topic ruclips.net/video/ByLh5TaOCKs/видео.html There is a trick to it!
Thank you so much! (:@@ellyswholegrainsourdough
Can I ask where you get the granted machine? Very good idea to grant by our own to make no other ingredients in the flour
Thank you, yes I agree! You can find all the details and discounts available here www.ellyseveryday.com/home-milling-mockmill
Do you use rye berries or rye grain? Thank you!
Rye grain and rye berries are the same thing. We just call them 'grain' here in Australia :)
@@ellyswholegrainsourdough Thank you!
Good day Elly, hope all is well with you. I have a question, can I make the Rye bread in a cake mixer?
Yes you can, but it's so sticky! I find it easier to mix in a bowl. It doesn't need to be kneaded.
Hello, Elly I made the bread but I am not happy with it it turned out heavy and did not rise much my starter is old and it was fine I think it's because I baked it in a turkey roasting pan and it is stainless steel. Thank you for the information. have a good day
I'm sorry to hear that. You don't want to use a really old starter, a few days old is fine though.
Have been making sourdough for about 2 years now and just ordered my first mill to attempt whole grain sourdough with freshly milled flour. Curious where you found that proofing box that the bread sat in before baking.
That's great Gina, I'm excited for you! That box is just a fridge vegetable storer that happens to be perfect for bread tins. Decor brand in Australia.
@@ellyswholegrainsourdough ok 👍. I would love to find something like that. I’m in Canada but I’m sure there is something out there.
@@ellyswholegrainsourdough Another question Elly. I have always adjusted my oven down 25 degrees because I'm using a convection oven. I have never asked anyone in the sourdough world if they are baking in a conviction and if they do what temp do they use ?
I always use the fan setting on my oven because it's the fastest. Not sure about convection. If in doubt, use high heat! Bread ovens traditionally are very hot.
Does it make a difference if the seeds are raw or roasted? 🙂
They will have more flavour if you toast them, but just as nice untoasted!
@@ellyswholegrainsourdough Great, thank you!
Hi Elly, I'm making this today! Question: if I dont add any seeds, should I reduce the water??!
Great question Moj! Yes, you definitely can use a bit less water if not using seeds. Maybe about 50g less? Try it and see what you think.
@@ellyswholegrainsourdough Hi again, in the printed recipe (link in the description) you mentioned 600g flour and 600 water...but no seeds.... so, i'm confused....I ended up making a dough with 250 flour, 210 water and 50g seeds with starter of course!) ! it's bulk fermenting now.... but after 4 hours, it didn rise at all 🤨 not sure what I did wrong.... well, we'll see ... 😊
Hi Moj, looks like you're looking at a different recipe? This is the one for this video (I checked the link in description, it is correct) www.ellyseveryday.com/ellys-everyday-blog/-whole-grain-rye-sourdough-bread-with-seeds
It may take a lot more than 4 hours to ferment - based on many factors!
@@ellyswholegrainsourdough Oh man!! I'm screwed!! 😁 I'll leave it ferment for another hour and then put it in the fridge to bake it tomorrow. How long would you wait to slice the bread after it is baked? Thanks sooooo much for replying! 🙏
I usually leave my ryes for at least 12 hours before I start to eat them. They age quite well! I'm sure yours will be fine :)
I have a Dutch oven, do i still place the dough in the tin and then put it in the Dutch oven or put the dough in the Dutch oven?
I recommend using a tin for this recipe, it will be quite flat otherwise (unless you like that?)
@@ellyswholegrainsourdough thank you for replying. One more question, are you using any specific tin or is it just normal nonstick?
Just normal nonstick, with cooking spray if my memory serves me correctly.
What about keeping your grain in freezer?
I made a video about that here: How to store whole grain at home for fresh milled flour - NO BUGS! - My freezer and pantry system.
ruclips.net/video/MnGL6UTW7fs/видео.html
Can you skip the molasses and seeds ?
Yes absolutely, but I'd use less water without these ingredients. Maybe 50-100g less?
My first rye loaf is in the oven and I was doing more reading and saw that most say do not use unsulfured Blackstrap Molasses. That is what i used. Did I ruin this bread? It just said Molasses, I didn't know there was another kind.
I have used both kinds, my bread has been great. I don't think you have anything to worry about :)
What kind of molasses please? To sweet the bread?
It's just from the supermarket. Yes it does sweeten, and darken the colour of the bread.
What is the pan release? I made a loaf with olive oil in the pan and it was very stuck
This is my homemade pan release, or you can just use non-stick cooking spray www.ellyseveryday.com/ellys-everyday-blog/ellys-pan-release-diy-nonstick-pan-coating
Thank you! I’ll give it a try
If I don't put the sourdough in the fridge in between fermenting and proofing, what's really the difference between the two? Isn't it just going to over ferment those last few hours?
I never fridge proof my rye doughs, though you could. It's very hard to judge the level of proof! Really depends on the fridge temperature, and the temperature and level of fermentation of the dough before it goes into the fridge. The difference really comes down to convenience! And often with a longer proof (fridge or otherwise) you'll get a more developed flavour profile.
Is the bread baked at 210°C the whole time?
Yes, sure is.
Is that Chia seeds you put in it ?
Yes, I did put some chia seeds in. The whole recipe is here www.ellyseveryday.com/ellys-everyday-blog/-whole-grain-rye-sourdough-bread-with-seeds
Amei o pão mas não falo inglês já comi ese pão me trouxeram da Dinamarca amei mas não consigo traduzir a receita
Could you make this in a bread machine?
Potentially, but I wouldn't. It would be very sticky and wet to mix, might not mix properly, and the timing will be all out. Sourdough fermentation is best judged by a human :)
I followed your video but it came out bit gummy in the middle, threw the lot out unfortunately. Do you have any suggestions? Starters was active, I let it ferment over night around 16-20 degree Celsius for 10 hours, nice bubbles through the glass then a further hr or two for the final proof in the oven but came out not so good.
Probably two things - use less water for your flour (they vary in absorbency), and bake a bit longer. Those two things will help.
Hi Elly, I am having quite a time cutting through the bread, do you have. recommendation for sharp read Knife. I recommend everyone to your tutorials , I would love to send you coffee or some money but visa is all I have for that.
Hi Patricia, yes I recommend the victorinox knives. I have some linked here www.amazon.com/shop/ellyseverydaysoapmaking
Thanks for your kind words, if you'd like to send a 'coffee' donation, you can do that with visa if you want to :) www.buymeacoffee.com/ellyseveryday
Hi Elly, I am gonna try this recipe tomorrow. The amount of starter seems a lot 130g, which is 26%. Is this because of using Wholegrain Rye flour? What is your normal environmental temperature when making this bread. I live in a country where the temperature is 32C-35C and humidity 70%, so wondering if I should cut back on the amount of starter.
Hi John, a good amount of starter is important for rye bread. Many rye sourdoughs around the world are made with a large portion of the flour prefermented! The acidity of a good amount of starter/prefermented flour helps to counteract 'starch attack' in rye breads, which makes them gummy. I live in a climate with very hot/humid summers and I don't have any issues. Things just move a bit faster in summer, all else is the same. You could use anywhere between 100-150g starter for this kind of recipe I think.
@@ellyswholegrainsourdough Thanks for the reply
@@ellyswholegrainsourdough Gave it a go with 480g water, 40g each of black sesame, white sesame, poppy and flax seeds, and 1 tbs honey, no malasse (can't get them). Put into 1 litre tin like yourself. It overflowed, and did not hold its shape. Baked same day, open at 210C for 45mins with steam bath.Top getting very brown, but tap test revealed not baked. Put back for for 5mins out of tin, repeated twice, so total of 1 hr. End up with very dense loaf, very hard top crust and sticky on knife when cut. Also had a bitter taste. Comments appreciated
Oh dear! I'm sorry to hear that John. Sounds like you may have overproofed it? You'd want to bake it once it has risen but not overflowing in the pan. It will rise a lot faster if your weather is hot.
And not even a hint of starch attack! Nice!
Nope :)
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Ell,ys please converted grams to cup please
It's hard to do Marie because whole grains and flours all weigh different amounts per cup. I'm just using grams these days, it's just so much easier for me. I tried using cups but it gets too tricky when you're milling your own grain. Sorry!
Thanks Elly
In the States here, and I remember elementary school classes in the 70s teaching us to prepare for the switch to the metric system-- It never happened. Still on Imperial for weight and volumetric. For cooking/baking, my wife and I made the switch to grams many years ago and will never go back. The first thing we do with any new recipe that doesn't use grams, is convert it! @@ellyswholegrainsourdough
No salt please the reason I make my own bread is to avoid salt in supermarket bread.Also the taste isnt much different.
Yes, you can make this with no salt, or much less salt.