{"id":541,"date":"2022-02-23T16:02:15","date_gmt":"2022-02-23T15:02:15","guid":{"rendered":"http:\/\/nielsmark.dk\/?p=541"},"modified":"2022-02-23T16:02:19","modified_gmt":"2022-02-23T15:02:19","slug":"the-basics-of-rye-bread-dough","status":"publish","type":"post","link":"http:\/\/nielsmark.dk\/?p=541&lang=en","title":{"rendered":"The basics of rye bread dough"},"content":{"rendered":"<div style=\"text-align:center\" class=\"yasr-auto-insert-visitor\"><!--Yasr Visitor Votes Shortcode--><div id='yasr_visitor_votes_cc199e5ec7612' class='yasr-visitor-votes'><div class=\"yasr-custom-text-vv-before yasr-custom-text-vv-before-541\">Click to rate this post!<\/div><div id='yasr-vv-second-row-container-cc199e5ec7612' \n                                        class='yasr-vv-second-row-container'><div id='yasr-visitor-votes-rater-cc199e5ec7612'\n                                      class='yasr-rater-stars-vv'\n                                      data-rater-postid='541' \n                                      data-rating='0'\n                                      data-rater-starsize='32'\n                                      data-rater-readonly='false'\n                                      data-rater-nonce='2a93fb1134' \n                                      data-issingular='false'\n                                    ><\/div><div class=\"yasr-vv-stats-text-container\" id=\"yasr-vv-stats-text-container-cc199e5ec7612\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" \n                                   class=\"yasr-dashicons-visitor-stats\"\n                                   data-postid=\"541\" \n                                   id=\"yasr-stats-dashicon-cc199e5ec7612\">\n                                   <path d=\"M18 18v-16h-4v16h4zM12 18v-11h-4v11h4zM6 18v-8h-4v8h4z\"><\/path>\n                               <\/svg><span id=\"yasr-vv-text-container-cc199e5ec7612\" class=\"yasr-vv-text-container\">[Total: <span id=\"yasr-vv-votes-number-container-cc199e5ec7612\">0<\/span>  Average: <span id=\"yasr-vv-average-container-cc199e5ec7612\">0<\/span>]<\/span><\/div><div id='yasr-vv-loader-cc199e5ec7612' class='yasr-vv-container-loader'><\/div><\/div><div id='yasr-vv-bottom-container-cc199e5ec7612' \n                              class='yasr-vv-bottom-container'\n                              style='display:none'><\/div><\/div><!--End Yasr Visitor Votes Shortcode--><\/div>\n<h3 class=\"wp-block-heading\">The consistensy<\/h3>\n\n\n\n<p>I have tried out some rye bread recipes along the way. Some just works in the first try, while others need some adjusting to give good rye breads. In this blog post, I have tried to break down the recipes of some of the successfull recipes I have baked. I will attempt to find the best ratios of ingredients in good rye bread. One of the recipes I most often bake is a modified version of a recipe called <a rel=\"noreferrer noopener\" href=\"https:\/\/www.aarstiderne.com\/opskrifter\/opskrift\/charlies-rugbroed1\" data-type=\"URL\" data-id=\"https:\/\/www.aarstiderne.com\/opskrifter\/opskrift\/charlies-rugbroed1\" target=\"_blank\">&#8220;Charlies Ryebread&#8221; from \u00c5rstiderne<\/a>. I have also tried out most of the recipes from the book called &#8220;Rug&#8221; by Rikke Holm. I often ended up adding more water than the recipe suggested. This led me to look at the correlations of rye flour and water across the the recipes that had worked out for me.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/rye-flour-water-og-seeds.png\" rel=lightbox[roadtrip]><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"604\" height=\"374\"  data-attachment-id=\"542\" data-permalink=\"http:\/\/nielsmark.dk\/?attachment_id=542\" data-orig-file=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/rye-flour-water-og-seeds.png?fit=663%2C410\" data-orig-size=\"663,410\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"rye-flour-water-og-seeds\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/rye-flour-water-og-seeds.png?fit=604%2C374\" src=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/rye-flour-water-og-seeds.png?resize=604%2C374\" alt=\"\" class=\"wp-image-542\" srcset=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/rye-flour-water-og-seeds.png?w=663 663w, https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/rye-flour-water-og-seeds.png?resize=300%2C186 300w\" sizes=\"auto, (max-width: 604px) 100vw, 604px\" \/><\/a><\/figure>\n\n\n\n<p>Above the ratio between flour, water and seeds are pictured from five good recipes. At first glance, it looks like a ratio of 1:0.5:0.5 (water:flour:seeds) would not be completely off. But the ratios are fluctuating a little. This is due to both rye flour and different types of seeds take up water to varying extents. Looking more closely at the figure the ratio between water, flour, and seeds are more often around 1:0.6:0.4 (water:flour:seeds) or put differently 50% water, 30% rye flour and 20% seeds. You can also assume the 1:0,5:0,5-ratio, but then save some of the water to the end and adjust the consistency. But what is the right consistency to aim for? I go for the consistency of porridge. If you can drag a spoon through the dough and it leaves a dip, then the dough is right.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The other ingredients<\/h3>\n\n\n\n<p>So flour, seeds and water doesn&#8217;t make a rye bread. The sourdough is of course central to the rye bread. The amounts of sourdough in the recipes are varying. This is also a question of taste, for how long the dough is left to raise, and the condition of the sourdough. If you have an active sourdough and leave your dough out to raise over night, then somewhere between 2-4 dl of sourdough per liter of water will do. Normally, I &#8220;feed&#8221; my sourdough with an equal amount of rye flour and water and leave it on the kitchen table for 1-2 hours. Then it is most often active and ready to mix in the dough. For two rye breads of 1.5 liter each I use 3 dl of sourdough and save the rest for my next baking.<\/p>\n\n\n\n<p>And finally, salt is needed. By looking at the five recipes the amount of salt is around 2% of the water. So if you use 1 liter of water you&#8217;ll add 20 grams of salt. This amounts to approximately 1 table spoon of salt.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The amount of dough<\/h3>\n\n\n\n<p>Rye bread is most often baked in bread pans. So often the size of your bread pan decides the amount of dough. Here you need to take into acount that the dough will raise. There is a correlation between the amount of ingredients and the amount of dough after raising even though it can vary. As a rule of thumb you can multiply the amount of water, flour, and seeds (in gram) by 1.5 and this gives you the amount of dough after raising (in milliliter). As an example, if you take 600 grams of water, 400 grams of rye flour, and 250 grams seeds you get 1875 ml of raised dough (600+400+250=1875). The other way around, if you have a bread pan of 3 liters then you divide 3000 ml with 1.5 and distribute the rest to 50% water, 30% rye flour and 20% seeds ((3000\/1.5)*0.5 = 1000 grams of water, and 600 grams of rye flour, and 400 grams seeds). That ended up being a lot of numbers, sorry.. I have made a calculator in the end of the post, where you can type the size of your bread pan (in liters) and get a basic list of ingredients for rye bread out.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Baking time and temperature<\/h3>\n\n\n\n<p>In general rye breads are baked at low temperature for long time, when compared with wheat breads. But again, the recipes above indicate some rather different temperatures and baking times. The german &#8220;pumpernickel&#8221; (a type of rye bread) is baked as a temperature as low as 100 <sup>o<\/sup>C in at least 16 hours. The aim is the reach a core temperature of 98 <sup>o<\/sup>C in the bread, so a thermometer can be a very helpful tool. The size of your bread pan of course influences how fast you reach that core temperature. With my 1.5 liter bread pans I often bake my breads at 160 <sup>o<\/sup>C for 2 hours, whereafter I turn off the oven and leave the breads out of the pans in the oven for another 10-15 min.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/The-correlation-between-time-and-temperature.png\" rel=lightbox[roadtrip]><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"371\"  data-attachment-id=\"543\" data-permalink=\"http:\/\/nielsmark.dk\/?attachment_id=543\" data-orig-file=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/The-correlation-between-time-and-temperature.png?fit=600%2C371\" data-orig-size=\"600,371\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"The-correlation-between-time-and-temperature\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/The-correlation-between-time-and-temperature.png?fit=600%2C371\" src=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/The-correlation-between-time-and-temperature.png?resize=600%2C371\" alt=\"\" class=\"wp-image-543\" srcset=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/The-correlation-between-time-and-temperature.png?w=600 600w, https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/The-correlation-between-time-and-temperature.png?resize=300%2C186 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/figure>\n\n\n\n<p>The figure above shows the relation between baking time and temperature according to the 5 recipes, as well as how far I needed to bake the breads in my oven with my bread pans. So as you can see I otften need to give the breads some more time than indicted in the recipes. Slow baking at low temperatures can give a more caramelized taste. Note down time and temperature so you can adjust the next time you bake if needed.<\/p>\n\n\n\n<p>If you read my post on sourdough, you should be well prepared to bake your own rye breads and even make your own recipes. You can add your favourite seeds, nuts, fruits or even spices as your wishes, as long as you have your basic dough in place. If you don&#8217;t succeed in first try, adjust it and try again. Good luck!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Calculator for the basic dough<\/h3>\n\n\n<form action=\"http:\/\/nielsmark.dk\/?p=541&#038;lang=en\" name=\"formbox\" class=\"formbox\" id=\"calculator\"><fieldset class=\"formbox__container\"><div class=\"formbox__title\">Size of pan<\/div><div class=\"formbox__body\"><div class=\"formbox__field has-addon is-right\"><span class=\"formbox__field-addon\">L<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-1\">Size of pan<\/label><input type=\"number\" class=\"formbox__field-input\" value=\"\" step=\"0.5\" name=\"formbox-field-1\" id=\"formbox-field-1\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Water<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">ml<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-2\">Water<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-2\" id=\"formbox-field-2\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Seeds<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">gram<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-3\">Seeds<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-3\" id=\"formbox-field-3\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Rye flour<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">gram<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-4\">Rye flour<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-4\" id=\"formbox-field-4\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Sourdough<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">dl<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-5\">Sourdough<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-5\" id=\"formbox-field-5\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Salt<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">table spoons<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-6\">Salt<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-6\" id=\"formbox-field-6\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container\"><div class=\"formbox__title\"><\/div><div class=\"formbox__body\"><div class=\"formbox__btn\"><button class=\"formbox__btn-calc\">Calculate<\/button><button type=\"reset\" class=\"formbox__btn-reset\">Reset<\/button><\/div><\/div> <\/fieldset><\/form><script>\n'use strict';\n\nconst calc = document.querySelectorAll('.formbox');\n\ncalc.forEach((form) => {\n  let btn_calc = form.querySelector('.formbox__btn-calc');\n  btn_calc.addEventListener('click', {handleEvent: calculate, form: form});\n  form.addEventListener('reset', calcReset);\n  form.addEventListener('change', {handleEvent: calculate, form: form});\n});\n\n\nfunction calculate(event) {\n  event.preventDefault();\n\n  const fields = this.form.querySelectorAll('[name^=\"formbox-field-\"]');\n  \n  for (let i = 0; i < fields.length; i++) {\n    if (fields[i].hasAttribute('required')) {\n      if (fields[i].value == '') {\n        fields[i].focus({preventScroll: false});\n        return false;\n      }\n    }\n  }\n  \n  let x = [];\n\n  for (let i = 0; i < fields.length; i++) {\n    let element = fields[i].getAttribute('name');\n    let el = element.split('-');\n    x[el[2]] = 0;\n  }\n\n  const formData = new FormData(this.form);\n  for (let pair of formData.entries()) {\n    let element = pair[0];\n    let el = element.split('-');\n    x[el[2]] = parseFloat(pair[1]);\n  }\n\n  const results = this.form.querySelectorAll('.formbox__field-result');\n\n  let y = [];\ny[1]=roundVal((x[1]*1000)\/1.5*0.50)\r\ny[2]=roundVal((x[1]*1000)\/1.5*0.20)\r\ny[3]=roundVal((x[1]*1000)\/1.5*0.30)\r\ny[4]=roundVal(y[1]\/1000*3)\r\ny[5]=roundVal(y[1]\/1000)\nfor (let i = 1; i < y.length; i++) {\n    let key = i - 1;\n    results[key].value = y[i];\n    toggleResults(this.form, 'remove');\n  }\n\n}\n\nfunction toggleResults(form, action) {\n  let results = form.querySelectorAll('.formbox__container.has-result');\n  if (results) {\n    results.forEach((el) => {\n      if (action === 'remove') {\n        el.classList.remove('is-hidden');\n      } else {\n        el.classList.add('is-hidden');\n      }\n    });\n  }\n}\n\nfunction calcReset() {\n  toggleResults(this, 'add');\n}\n\nfunction roundVal(val, decima = '2') {\n  let decimal = Math.pow(10, parseInt(decima));\n  return Math.round(val * decimal) \/ decimal;\n}\n<\/script>\n<div style=\"text-align:center\" class=\"yasr-auto-insert-visitor\"><!--Yasr Visitor Votes Shortcode--><div id='yasr_visitor_votes_2a2276999ec11' class='yasr-visitor-votes'><div class=\"yasr-custom-text-vv-before yasr-custom-text-vv-before-541\">Click to rate this post!<\/div><div id='yasr-vv-second-row-container-2a2276999ec11' \n                                        class='yasr-vv-second-row-container'><div id='yasr-visitor-votes-rater-2a2276999ec11'\n                                      class='yasr-rater-stars-vv'\n                                      data-rater-postid='541' \n                                      data-rating='0'\n                                      data-rater-starsize='32'\n                                      data-rater-readonly='false'\n                                      data-rater-nonce='2a93fb1134' \n                                      data-issingular='false'\n                                    ><\/div><div class=\"yasr-vv-stats-text-container\" id=\"yasr-vv-stats-text-container-2a2276999ec11\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" \n                                   class=\"yasr-dashicons-visitor-stats\"\n                                   data-postid=\"541\" \n                                   id=\"yasr-stats-dashicon-2a2276999ec11\">\n                                   <path d=\"M18 18v-16h-4v16h4zM12 18v-11h-4v11h4zM6 18v-8h-4v8h4z\"><\/path>\n                               <\/svg><span id=\"yasr-vv-text-container-2a2276999ec11\" class=\"yasr-vv-text-container\">[Total: <span id=\"yasr-vv-votes-number-container-2a2276999ec11\">0<\/span>  Average: <span id=\"yasr-vv-average-container-2a2276999ec11\">0<\/span>]<\/span><\/div><div id='yasr-vv-loader-2a2276999ec11' class='yasr-vv-container-loader'><\/div><\/div><div id='yasr-vv-bottom-container-2a2276999ec11' \n                              class='yasr-vv-bottom-container'\n                              style='display:none'><\/div><\/div><!--End Yasr Visitor Votes Shortcode--><\/div> \r\n\t<script>\r\n\tfileLoadingImage = \"http:\/\/nielsmark.dk\/wp-content\/plugins\/frndzk-photo-lightbox-gallery\/images\/loading.gif\";\t\t\r\n\tfileBottomNavCloseImage = \"http:\/\/nielsmark.dk\/wp-content\/plugins\/frndzk-photo-lightbox-gallery\/images\/closelabel.gif\";\r\n\t<\/script>\r\n\t","protected":false},"excerpt":{"rendered":"<p>Click to rate this post! [Total: 0 Average: 0] The consistensy I have tried out some rye bread recipes along the way. Some just works in the first try, while others need some adjusting to give good rye breads. In this blog post, I have tried to break down the recipes of some of the &hellip; <a href=\"http:\/\/nielsmark.dk\/?p=541&#038;lang=en\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">The basics of rye bread dough<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[247],"tags":[336,337,335,334,338],"class_list":["post-541","post","type-post","status-publish","format-standard","hentry","category-basic-knowledge","tag-basic-dough","tag-ingredients","tag-recipe-calculator","tag-recipes","tag-rye-flour"],"yasr_visitor_votes":{"number_of_votes":0,"sum_votes":0,"stars_attributes":{"read_only":false,"span_bottom":false}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa1VjY-8J","jetpack-related-posts":[],"_links":{"self":[{"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/posts\/541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=541"}],"version-history":[{"count":1,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/posts\/541\/revisions"}],"predecessor-version":[{"id":544,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/posts\/541\/revisions\/544"}],"wp:attachment":[{"href":"http:\/\/nielsmark.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=541"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}