Thank you, Magdalini! This loaf has been a long time in the making – I’m so happy you enjoyed it. The marmalade felt like the right kind of sunshine to go with it!
This post is perfect, Fanny. Delicious bread AND a colourful jam to lift the spirits!
As much as anything else, you have reminded me that it is far too long since I made a dark rye. Those deep, nutty flavours and aromas as you mix, make, bake and, finally, toast! Mm mmm.
Do you have a favourite book/source of inspiration on the topic?
I have my own favourites but I'm always interested to learn of other bakers'/countries' methods and accompaniments.
Thank you, Ken! That means a lot. When it comes to dark breads, I keep going back to Brödet by Håkan Johansson – his rye formulas are beautifully developed. But I also love diving into Danish food blogs.
'Chasing rugbrød' is a phrase that rings true for me, too. As long as your starter is happy, dark rye tins are very tinker-friendly and, with the ingrained habit of diarising each and every bake, fairly repeatable, too.
I do like to tinker. One of my best was a sweet version with chunks of soft, quince paste mixed through the dough but I also love a simple, classic mix.
Favourite sources? There are a few key books with rye in mind.
Claus Meyer's Meyer's 'Bakery' was a good starting point for me.
Hanne Risgaard's 'Home Baked', Trine Hahnemann's Scandinavian Baking and Magnus Nilsson's epic 'The Nordic Baking Book' are the best 'native' bakers' books that I have come across.
Rye does feature elsewhere on my baking shelves (notably in Daniel Leader's 'Local Breads' and 'Living Bread') but Stanley Ginsberg's 'The Rye Baker' is the most prolific, bread-head book that covers rye bread around the world.
Unfortunately, Håkan's book only seems to be available in Swedish but I'll see what I can find of him online.
On a more recent note, an Estonian family recipe that I really like has been shared in Dawn Woodward's book, 'Flour is Flavour'. The recipe came from her friend, Laura Valli, a rye specialist with a PhD in 'rye-search' from Washington State's university BreadLab.
My favourite element, Laura's three-poke technique, is really effective!
Hej Ken – thank you so much for this! I love how generously you’ve shared your rye inspirations. I’m making notes as I read – some favourites I know and love, others I’m excited to explore (especially Laura’s technique/non-recipe – that’s new to me! And what glorious loaves. And imagine, a PhD in rye-search – the dream!).
Your quince paste version sounds incredible. I’ve often added nuts and dried fruits like apricots or figs, but now I’m really tempted to try quince paste too…
Hej, Fanny. You’re very welcome. Whilst dipping into the fringes of the baking world, I quickly came to realise how kind and generous its people can be. Sharing inspiration and experiences is a pleasure as I get to revisit them. too!
I have found the photos that I took of the quincy rye so I’ll upload those when I work out where to do so on SubStack.
In a similar vein, I have also incorporated medlar paste which, with its deep colour, toffee-apple/citrus notes is the perfect addition to a dark rye. Like Laura Valli, I tend to ‘eyeball’ the amounts but keep notes, too.
Alongside bread, I use wholemeal flours for all of my sweet baking - adding flavour and nutrition in a simple way that both surprises and delights our friends. With more and more interest in biodiversity, ancient grains and modern, non-commodity varieties, there are all kinds of interesting possibilities for baking. Red Lammas, Emmer, YQ population wheat and botanical blends* (a few of the flours that I have at home) really show that ‘Flour Is Flavour’ as Dawn Woodward says in her book.
The postage to Sweden might be a bit of a stretch but Vanessa Kimbell’s botanical blends are truly astonishing!
Oh, what a bread! And thanks for the bonus carrot and orange marmalade, Fanny. Sounds lovely 🧡
Thank you, Magdalini! This loaf has been a long time in the making – I’m so happy you enjoyed it. The marmalade felt like the right kind of sunshine to go with it!
This post is perfect, Fanny. Delicious bread AND a colourful jam to lift the spirits!
As much as anything else, you have reminded me that it is far too long since I made a dark rye. Those deep, nutty flavours and aromas as you mix, make, bake and, finally, toast! Mm mmm.
Do you have a favourite book/source of inspiration on the topic?
I have my own favourites but I'm always interested to learn of other bakers'/countries' methods and accompaniments.
Thank you, Ken! That means a lot. When it comes to dark breads, I keep going back to Brödet by Håkan Johansson – his rye formulas are beautifully developed. But I also love diving into Danish food blogs.
Any favourites you’d recommend?
Hej, Fanny.
'Chasing rugbrød' is a phrase that rings true for me, too. As long as your starter is happy, dark rye tins are very tinker-friendly and, with the ingrained habit of diarising each and every bake, fairly repeatable, too.
I do like to tinker. One of my best was a sweet version with chunks of soft, quince paste mixed through the dough but I also love a simple, classic mix.
Favourite sources? There are a few key books with rye in mind.
Claus Meyer's Meyer's 'Bakery' was a good starting point for me.
Hanne Risgaard's 'Home Baked', Trine Hahnemann's Scandinavian Baking and Magnus Nilsson's epic 'The Nordic Baking Book' are the best 'native' bakers' books that I have come across.
Rye does feature elsewhere on my baking shelves (notably in Daniel Leader's 'Local Breads' and 'Living Bread') but Stanley Ginsberg's 'The Rye Baker' is the most prolific, bread-head book that covers rye bread around the world.
Unfortunately, Håkan's book only seems to be available in Swedish but I'll see what I can find of him online.
On a more recent note, an Estonian family recipe that I really like has been shared in Dawn Woodward's book, 'Flour is Flavour'. The recipe came from her friend, Laura Valli, a rye specialist with a PhD in 'rye-search' from Washington State's university BreadLab.
My favourite element, Laura's three-poke technique, is really effective!
Have a look and you'll see what I mean -
https://youtu.be/TkVdO-9HLVU?si=htR6cp4Fxqs7Nv4N
Hej Ken – thank you so much for this! I love how generously you’ve shared your rye inspirations. I’m making notes as I read – some favourites I know and love, others I’m excited to explore (especially Laura’s technique/non-recipe – that’s new to me! And what glorious loaves. And imagine, a PhD in rye-search – the dream!).
Your quince paste version sounds incredible. I’ve often added nuts and dried fruits like apricots or figs, but now I’m really tempted to try quince paste too…
Hej, Fanny. You’re very welcome. Whilst dipping into the fringes of the baking world, I quickly came to realise how kind and generous its people can be. Sharing inspiration and experiences is a pleasure as I get to revisit them. too!
I have found the photos that I took of the quincy rye so I’ll upload those when I work out where to do so on SubStack.
In a similar vein, I have also incorporated medlar paste which, with its deep colour, toffee-apple/citrus notes is the perfect addition to a dark rye. Like Laura Valli, I tend to ‘eyeball’ the amounts but keep notes, too.
Alongside bread, I use wholemeal flours for all of my sweet baking - adding flavour and nutrition in a simple way that both surprises and delights our friends. With more and more interest in biodiversity, ancient grains and modern, non-commodity varieties, there are all kinds of interesting possibilities for baking. Red Lammas, Emmer, YQ population wheat and botanical blends* (a few of the flours that I have at home) really show that ‘Flour Is Flavour’ as Dawn Woodward says in her book.
The postage to Sweden might be a bit of a stretch but Vanessa Kimbell’s botanical blends are truly astonishing!
Ending with another link or three…
https://www.instagram.com/evelyns.crackers
https://breadlab.wsu.edu/
https://thesourdoughclub.com/blends/
Yes the bread but I believe I’m in love with the jam!
Merci
Judy
Rightfully so! It’s a favourite around here too – just the thing for a slice of rye with butter.
J'adore tes recherches dans le pain 🥰 miam la marmelade ça donne envie 😋