There were no difficulties I encountered during the processs besides having to strain the whole rye to get enough white rye for the recipe, the bran was almost 50% of the total flour. I eventually added some of the bran to other breads I made, including the lavash crackers, which gave them a nice flavor.
If you would like to make this bread or any others posted here, simply get a copy of Peter Reinhart's book The Bread Bakers Apprentice, and join us, all are welcome. or bake on your own, which is not as much fun.
Let's make some Deli Rye....
|sifting the whole rye ,the bag on right is the bran|
|bread flour,rye,yeast,salt,brown sugar,caraway seeds|
|adding the rye sponge|
|in goes the buttermilk|
|the vegetable oil,after the dough has mixed a while|
|onto the work table to rest while I clean the bowl|
|kneaded briefly to get firm slightly tacky dough|
|into the cleaned oiled bowl to rise till double|
|doubled and ready to devide and shape|
|loaves have doubled|
|hot from the oven|
|after cooling ,sliced, nice crumb |