I’m a huge fan of dense brick-like ryes. So, I tried to make some.<\/p>\n
Katherine’s First Rye Brick<\/strong> Combine everything. Add water until it holds together as a slightly tacky dough. Let rise. I did 4 days in the fridge.<\/p>\n Bake at 450F in a preheated oven for ~20 minutes. Check for an internal temp of 190F. I baked in a greased loaf pan, with another pan of boiling water alongside it for steam.<\/p>\n The results weren’t as texturally varied as some store bought ryes, which makes sense since I didn’t have any coarse ground or unground grains. It made great thinly sliced toasts with a strong rye flavor. The crust wasn’t very crisp, as tends to be the case in breads like this.<\/p>\n I’ve got another batch of dough in my fridge, but this time with a teaspoon each of coffee powder and molasses for flavor.<\/p>\n","protected":false},"excerpt":{"rendered":" I’m a huge fan of dense brick-like ryes. So, I tried to make some. Katherine’s First Rye Brick 3 cups rye flour 1 cup all purpose flour 1 cup rye fed sourdough starter 1 tbsp yeast 1 tbsp salt ~2 cups of water (unsure, I had to add some after the first night because it […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[110,66],"class_list":["post-1015","post","type-post","status-publish","format-standard","hentry","category-food","tag-bread","tag-rye"],"_links":{"self":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/1015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1015"}],"version-history":[{"count":1,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/1015\/revisions"}],"predecessor-version":[{"id":1016,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/1015\/revisions\/1016"}],"wp:attachment":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1015"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3 cups rye flour
\n1 cup all purpose flour
\n1 cup rye fed sourdough starter
\n1 tbsp yeast
\n1 tbsp salt
\n~2 cups of water (unsure, I had to add some after the first night because it looked too dry)<\/p>\n