Handmixed Rye Bread the Sourdough Way 

Thank you Jon, Amanda and the entire Proof team for having me. Every day, hour, minute was such a pleasant experience! Hopefully some amount of rye is going to "stick" with you and your bread menu... 😉❤️🍞

Almost a Danish ryebread. I do a dark version with malt syrup (50 grams to 400 grams rye flour, 400 grams of ryestarter (240 grams water, 160 grams rye, 120 grams of sourdought from the last batch). I mix in whole rye grains, sunflower seeds and linseed, which have soaked with a teaspoon of sourdough (trick from one of Tartine Bread books).

it's so much fun watching two master bakers with different backgrounds collaborate on bread making, especially on such interesting types of bread. Thanks!

I really love watching Sat Karan, what a knowledgeable and humble guy.

I've been eating this since the 80's as a kid in Denmark, nothing like a good rye bread.

Rye lasts forever and only gets better with age. Thank you for exploring this amazing and seldom experienced grain. Very different from what you see on supermarket shelves. Bravo!

Thank you so much for this video. I have some coarsely ground rye (sold as pumpernickel meal). Definitely going to try this even though I'm a home baker. No access to Sonora so going to substitute white whole wheat & put together my own seed mix. Today I'm going to start converting my wheat starter to rye. I'm so excited by this bread must be my Polish heritage. Thank you again. Off to replay.

What nice timing...Rye breads are something I want to explore in 2024. Amazing video!

Ich liebe Roggen-Weizen Mischbrot mit Vollkornschrot und Saaten! Meine Rezept ist fast gleich. Ich tue noch ca 10g Rübensirup (Grafschafter Goldsaft) pro 1000g Teigeinlage in den Teig. Das gibt einen schönen Gegenspieler zu der leichten Säure. Und ja, der Brotlaib muss einen Tag reifen bevor man ihn anschneidet. Mein Lieblingsalltagsbrot… Grüße aus Deutschland I love rye-wheat mixed bread with wholemeal groats and seeds! My recipe is almost the same. I add about 10g of beet syrup (Grafschafter Goldsaft) per 1000g of dough to the dough. This provides a nice counterbalance to the light acidity. And yes, the loaf should be left to mature for a day before you cut it. My favourite everyday bread... Greetings from Germany

Those are really nice looking rye loaves. Thanks or sharing your technique. I make Smørrebrød/Rugbrød and love the texture with whole grains and seeds. These German and Danish rye breads can keep you full for hours and hours and the flavors are rich and delicious too. 🍞

Thank you, I’ve experimented a little with rye flour, made a few 100% rye loaves, and I’ve been wanting to add some wheat but not being sure how much. I will try 80/20. I’ve learned so much here and now I can look forward to my next attempt.

I had a similar experience with a bread I baked using Coarse Mill Red Wheat Flour. I received it from Jordan in the Middle East. It had a "cake-like texture" and I used a ratio of 1/3 Red Wheat to 2/3 Bread Flour. The taste was unique, different from any bread I had tried before, with a red velvet cake texture and a darker reddish-brown color.

Very happy to see you using heavy percentage rye. I've been baking rye for 50+ years. My favorite is a 45% black rye with cocoa, barley malt, and fat added. 2nd fav is a Swedish rye with orange and spices. Very difficult to get folks to share my breads if not grown up eating such breads. Small loaves don't seem to work as well so I don't bake as often my favorite ones. But use some rye in most of my sourdough artisan loaves.

It was a joy to watch the development of this bread making process. Happy that you both were so pleased with ourcome. Great job.

I like that trick with the salt.

OMG....my mouth was watering watching this.

OMG… I can almost taste that!!! Being of German descent, but born here in America, im always seeking out denser breads like this. Rye in particular. That looks absolutely FABULOUS! I hope it’s a hit and you will carry it regularly! Your shop is on my bucket list. I am going to be mostly retire on Dec 31 so hope to get there one day ❤

Wonderful movie! I am from Sweden and sometimes get flour German friends. A porridge of it and rye with a little stronger flour is so good!

This was so interesting. Being from NJ we only see/make Jewish deli rye and would definitely not see it shaped like a Pullman loaf. It would be very interesting tasting it

Brilliant video, but my favorite part is 25:05 enthusiastically gathering the sloughed seeds to snack on!

Amazing. Learned so much. Thanks.

I always learn so much from your videos. Thanks for introducing something new to me. I like rye flour flavor but can't say I've ever seen a rye bread like this.

it's so nice to see proof videos again

Well done! Ryebread is the king! :)

A great video . Thanks. I will adapt some of the steps in my rye bread

It was such an enjoyment watching this. At first I couldn't believe that It was you, @satkaramsingh20 ! I remember tasting rye bread back in Stord

Rye flour - 400 g Wheat flour 2nd grade - 75 g Fermented red rye malt - 25 g Maltose molasses - 20 g Sugar - 30 g Salt - 5 g Water - 510 g And then 3 stages of making sort of levain + actual dough. It’s really really delicious bread

The quiche or cheesecake jab made me laugh hahahaha

"Try some!" "What are you waiting for?" 😅

So inspiring ❤

Loved this video. I make a D as ish Rugbrød which is very similar to what you made. Wish I could taste yours.

that is a kind of bread I make every week!

Loved this! The only version of Rye we don't like [to be very kind] is "Icelandic Thunder Bread" which if I recall correctly baked low and slow [almost 24 hours]. Can never get enough other versions of Rye. Mill my own so I can mill to any level of coarseness. Also for some reason, Rye is the only sourdough bread my wife likes. She tolerates others that I make.

I love rye bread

I’m so excited about this video! I have rye berries, white Sonora berries and hard red berries so I am going to try this! I have been playing with rye for a few months now, but always incorporating bread flour for structure. Would love if you wouldn’t mind sharing your hydration percentage. If not I’ll just play with it.

must happen next time you have to invite someone to visit you should maybe invite Irish Baker Abroad so he can maybe teach you how to make Danish rye bread with beer or if there is a microbrewery just around the corner where you can get some malted malt for the bread.. He is of Irish descent but raised in Denmark and can be found on most social media. and he can also make Danish pastry and cream cakes. He's actually quite skilled

I think you need to hire Sat Karam 😂. Would allow you to work more on the business itself and offer a lot of valuable knowledge and experience. Seems like he also enjoys baking in the infrastructure that you built over time. Really enjoy the collaboration and the experimental baking. 👍

Bring him back

Love a recipe idea, Jon and Sat😊

Excellent video. I've been adding Rye, Buckwheat, and Whole Wheat to my sourdough and I have noticed I don't get as much spring as I used to. I've also had to cut back on the water a bit. Now, after watching this, I'm wondering if the rye enzymes might be playing a role is the smaller, less open crumb loaves. I would love to see more videos with this guy. I feel like he has a lot to teach us.

Dang! This is priceless.

Check out Russian “Borodinskiy” bread. Rye + some molasses + lots of sophisticated work. Bread tastes amazing!

This is such an interesting and inspiring method. But while the method can be learned by watching the video, it would be so helpful for home bakers to have the percentages. Can anyone explain why they choose to not share these?

hey Jon, we are coming into town on Friday. I hope you have some of this bread for sale. as a child of German immigrants reminded me of the breads of my childhood.

I have seen other bakers use 50% of rye starter to bake that rye loaf instead of little rye starter with add in flour to build up stage II then adds in flour...

Can you post a list of the percentages of the different flours and grinds you used ? > Rye, wholemeal (% and how fine ?) > Rye, wholemeal, coarse (% and how coarse ?) > Sonora White Wheat, wholemeal, fine (is it 20% ?) Also, do you scald any of the rye batter ? If not, have you tried in the past and did it help any ?

Thank you a lot for the video, I learnt so much from this! I wonder whether anybody has any tips for how to avoid a separated top crust? This happens to me sporadically. Could this happen because the starter in my cracked rye soak isn’t acidic enough? Or maybe the percentage of cracked vs fine-milled rye is too high (I use 1:1 currently)?

Merhaba eminim.cook kıymetli bilgiler veriyorsunuz maalesef turkce alt yazi seçeneğiniz henuz yok 😢

1:36 Acidic - prevents "starch attack"

Rye bread really needs to be cut thick, anything less than 1CM is too thin in my opinion, anything more and it becomes a chore to eat. And having a good breed slicer (not a knife) is a must to get a good consistency in the slices. As for the topping almost anything goes, 1) Butter, sliced tomatoes, lettuce, mayo, onions or shallotes with salt and pepper. 2) Butter, lettuce, boiled eggs (we like semi soft) cut into slices with a piece of bacon or shrimp and some pepper. 3) Butter, deep fried flatfish (plaice) filet, mayo and lemon juice. In Denmark rye bread is eaten at the majority of the meals with an endless combination of toppings, but the bread is what makes you full. My son and i came up with what we call "Konge madder" which kinda translates to "The kings lunches", madder does not exist in the UK or US dictionary, which is 4) Butter, warm liver pate (called leverpostej), pan saute onions (to your liking) and pan saute mushrooms, we use brown mushrooms (champignon) and if we go real crasy with bacon. It is quite an intense deep or heavy flavor profile.

Have you guys experimented with horse breads?

Hi John can you ask your German baker what Kamut flour is translated to in Germen please

Janie pozdrow Tate i dziekuje za swietny film, tez pieke żytni chcleb czasami ale niestety tylko ja go lubie, dzieci wola przenny

Does anyone know how many gallons/litres is the white rectangular tub they use to autolyse and bulk ferment the dough in, I really appreciate any guidance?

To me it's more of a Baked Porridge ✌️

What was the seed mix you added to dough and for the loaf pans if i my ask

What temperature do you bake this at?

Jon, what's the weight of a typical sourdough boule that you sell?

Ausgezeichnet !!!

I love your videos! Pls could you make gluten free bread? Thank you

I am very averse to “sour” sourdough . I much prefer the lactic acid flavors my starter produces. Is there a way to steer this bread in that direction?

Hi guys! Great channel. I'm a danish chef, and i have to say - check out danish rye bread, as i think that would be something you could learn from :)

Is the guy from Germany or Portugal :))) I think Portugal...by the way, please could you post a recipe?

Someone please scale this three stage recipe for the home baker.. Typical two loaves. Or point me where it's been done already.

1:20 90% of the time your "Bread mix" will go "bad" add some some salt to it so it wont start to Produce gas . Seed soked in water start to smell realy fast and the Special Taste you get is realy not for everyone (1 day without salt in the Fridge is usualy ok but 2 days are stretching that) . so be careful with that. The Finished loaf looked realy good , with the way the Knive looked tho it could prolly bake a bit longer or the amount of cracked rye should be reduced a bit (cus of the grumbling while it was beeing cut, also it was not conected to the side there) The Problem with keeping rye bread inside the Fridge over 1-2 days and its just not done in Germany that much is the Enzymes in the Rye have time to break the gluten apart and that can Introduce big holes inside the bread (all depending on the sourdough). Hope you guys figure out a way that works for you to Produce the bread in Big Batches without introducing Errors to your bread. Cool Video keep it up

Anyone have a basic recipe as a starting point?