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+ <img src="banner.png" />
<h1>Bread</h1>
+ <p><a href="bread.pdf">All recipes [PDF]</a></p>
<p>
Collection of recipes with <a href="pages/percentage.html">bakers percentage</a> and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a <a href="https://git.ozva.co.uk/?p=bread">tool I built</a>. <a href="pages/temperature.html">Temperatures</a> are listed in celceus and should be assumed to be with fan when refering to baking.
</p>
<li><a href="recipes/calvel-polish.html">Polish pre-ferment</a> <em>Recommended polish recipe from 'Taste of Bread'.</em></li>
+ <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
+
<li><a href="recipes/straight-white-v4.html">Straight white yeasted v4</a> <em>Regular white yeasted bread.</em></li>
<li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light italian bread with polish.</em></li>
<li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Jewish sweet-bread with polish.</em></li>
+ <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
+
<li><a href="recipes/straight-white-v4.html">Straight white yeasted v4</a> <em>Regular white yeasted bread.</em></li>
<li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light italian bread with polish.</em></li>
<li><a href="recipes/panettone.html">Panettone</a> <em>Panettone.</em></li>
+ <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
+
+ </ul>
+
+ <h4>rye</h4>
+ <ul>
+
+ <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
+
</ul>
<li>Add rye and other ancient grain breads</li>
</ul>
- <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2025-05-14 01:09:52.367788</a></p>
+ <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2025-05-17 23:15:35.543774</a></p>
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+[information]
+title = "Seeded Sourdough Rye"
+description = "Sourdough rye with seeds. Can be used as a guide for other seeded breads."
+
+keywords = ["rye", "yeasted", "sourdough"]
+
+notes = """
+This recipe was baked as part of the Salford christmas market and had a moderate demand among a certain audience. It was the 2nd last to sell out, and was popular for being the "healthyest" as well as being vegan. As far as the health benifits go, I would personally doubt that homemade rye is significantly better than homemade white. There are, however, provable benifits of the LAB colonies present in sourdough (linked). I estimated it to cost around £0.74 per kilogram. Priced at £2 per loaf we easily sold 10 kilograms over 4 hours.
+Autolyse measurements have been included but this my not be neccicary.
+For using seeds in bread, it is reccomended that they are soaked for 1 hour before being used. This lines up nicely with the autolyse period. I have been told that this is so they cannot draw out water from the gluten network although I am unsure about this. This water is accounted for as "Soaker Water" and is double the weight of the seeds to be included. Any seeds can be used.
+The sourdough starter is assumed to be 100% hydration.
+"""
+
+links = ["https://doi.org/10.1016/j.advnut.2022.10.003"]
+
+[ingredients]
+white-flour = 50
+rye-flour = 50
+autolyse-water = 30
+soaker-water = 20
+water = 19
+sourdough-starter = 15
+seeds = 10
+salt = 2
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