One of my more popular posts has been my original version of this bread following the recipe from Inside the Jewish Bakery. I promised one of my commentators I would try this again so I can answer some of her questions on how to utilize this formula for a bakery program she is running.
I used freshly milled rye flour in place of the white rye flour in the original recipe and I also added 25 grams of dehydrated onions which were re-hydrated by mixing with the water for the dough. I used some of my recently made rye starter at 100% hydration and compensated for the lower 80% hydration called for by adjusting the flour and water slightly.
I found the starter and the dough to be very easy to handle and the end result of the bake was probably one of the best ryes I have made to date. The crumb was nice and moist and the onion flavor was just enough to make this the perfect bread for a hot pastrami sandwich with melted Munster Cheese.
If you have not tried this one, you don’t know what you are missing! There is no comparison between this rye bread and the sorry excuse they sell in the supermarket.
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting