The Poppy in the Rye


Rye breads hold a lot of potential and creativity for the baker. They can range from acutely sour to downright puckering. This bread uses high-gluten flour to keep the loaf light and tender, but bread flour works fine. The addition of poppy and fennel seeds adds a pleasant flavor boost. The Baker’s Percentage for this bread is as follows:

Total Flour                              1,000 g                       100%

High-gluten Flour                    750 g                          75%

Rye Flour                                   250 g                          25%

Poppy Seeds                                50 g                           5 %

Fennel Seeds, toasted                15 g                          1.5%

Levain                                        200 g                           20%

Water                                         700 g                           70%

Salt                                                21 g                           2.1%

Easy enough, just add the seeds in at the Mix and continue on through the Bake.

This makes great sandwich bread, perhaps with some cream cheese and smoked salmon.


One response to “The Poppy in the Rye

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