Go to the Recipe: Rye Berry Bread
First!
Any reason I couldn't just put the raw rye berries through my grain mill instead of using a blender?
Nope, we don't have a mill so I used a blender. This did yield imperfect results(some were ground more fine than others), which I think adds to the experience. But you could just grind on a course setting and probably get very good results as well.
(We here in the Nordic region (Denmark) usually does that with our rye breads
Why not use instant yeast rather than going through the trouble of blooming active dry?
Everything that I could find says that the two yeasts are interchangeable. That said, it's a matter of preferences. Instant dry yeast will begin to act faster than active dry yeasts, however, when you bloom the yeast, it allows you to see if your yeast is too old, not growing, or not growing enough, etc. Again, really a matter of preference by every source that I've read. Hope that helps.
Looks awesome! What diameter Dutch Oven did you use and how high did it rise? It would be great to see a photo of the crumb....please?
How wet is this mixture supposed to be? More like a batter than a dough? Mine, right now, is gloppy wet slop--seems much too wet, especially for a dough that isn't going to rise much.
refer to the picture at step 8. it's definitely a batter.
Agreed. We use a sour dough instead of dry active yeast, but other than those 2 differences this looks like a normal danish home baked rye bread. Which is absolutely a beautiful experience.
Does anyone know how to make it sourdough?
Can i use ordinary rye flour instead rye berries?
It will not be the same if you use rye flour. The formula will change for sure. Rye meal would be a better substitute. The whole mass and main part of this bread is the rye berries. If you do however substitute rye flour you will most definitely create a different loaf of bread. Also you would skip boiling or cooking process. I would not recommend subbing for the berries.
