• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Make Bread

Make Bread

A bread blog for home bakers

  • Bread
  • Pizza

rye recipe

Malted Barley and Rye Bread Miche

28.07.15 By nick Leave a Comment

malted barly and rye breadMalted Barley and Rye. Things that make me think of beer or a good bourbon! This is a quick boule that can be made in a pinch and turns out to be a nice crowd pleaser. Use it as part of a cheese plate or as a centerpiece, you can’t go wrong! It has a slight punchy flavor that complements this soft crumb and crusty bread.

 

That particular recipe makes an 8.3% rye loaf and yield roughly a 1.5kg miche.  Can be easily split in to two 750g loaves, either boules or batards.

Ingredients

  1. 600g of unbleached AP flour
  2. 50g rye flour
  3. 5g of rapid rise yeast
  4. 10g salt
  5. 450g lukewarm water
  6. 1 teaspoon malted barley

[ezcol_1half]IMAG1378[/ezcol_1half] [ezcol_1half_end]IMAG1380[/ezcol_1half_end]

Procedure

  1. In roughly 50ml of warm water, mix in your yeast and let it activate for about 5 minutes
  2. In a food processor, mix the dry ingredients and pulse a few times to combine
  3. Add the remainder of the water and mix until you have a moist mass that cleans the side of the mixer bowl
  4. Add the malted barley and mix until incorporated
  5. Turn out the dough on to an oiled bowl and let it rise until doubled in size, roughly an hour.
  6. After an hour, turn out the dough on to a lightly floured surface and degas.
  7. Preshape the miche divide the loaf and preshape them at this time
  8. Shape the final loaf and transfer to your proofing baskets for another hour
  9. Preheat oven to 425F with your Cloche or other steam aiding devices
  10. Put the loaf in your Cloche and cook for 15 minutes with the lid, and for 25 minutes without
  11. Remove from the oven once the loaf (or loaves) are nicely browned and sound hollow when you tap the bottom
  12. Cool, cut, and enjoy!

 

Filed Under: Bread Tutorials Tagged With: cheese tray breads, malted barley, miche, recipe, rye, rye batard, rye bread, rye bread tutorial, rye miche, rye recipe, yeasted bread

Primary Sidebar

My Story

My name is Nick, an amateur bread baker living in Pennsylvania. I have been making bread since my neighbor in grad school showed me that you could make great bread at home and have fun doing it. Since then I've been hooked and am always looking for ways to improve my baking. Find out more about me and let's get baking together!

Recent Breads

  • Classic French Bread Recipe: Pain Ordinaire Careme
  • Cinnamon Morning Buns with Cardamom
  • Review: Emile Henry Baguette Baker
  • Cinnamon Roll Challah Bread aka ChanniyumRoll
  • Greek Feta Pull Apart Bread – Step By Step
  • Hokkaido Milk Bread
  • Bread with Yeasted Water
  • Everyday Sourdough Bread
  • My First Attempt at Einkorn
  • How to revive a dead sourdough starter

Footer

Search The Archives

Archives

From the Blog

  • Classic French Bread Recipe: Pain Ordinaire Careme
  • Cinnamon Morning Buns with Cardamom
  • Review: Emile Henry Baguette Baker
  • Cinnamon Roll Challah Bread aka ChanniyumRoll
  • Greek Feta Pull Apart Bread – Step By Step

Copyright 2015-2021 Makebread.net