componentL3 · advancedHistory unverifiedscratch: kitchen
High-rye bakery loaf
rye-loaf-advanced · bread · Eastern European
About
High-rye loaf with a preferment for bakery-style sour and tight crumb.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Rye sandwich loaf
- L2 Seeded rye loaf
- L3 High-rye bakery loaf · this page
Uses
- Rye flour 300 g
- Bread flour 100 g
- Water 290 g
- Salt 8 g
- Instant yeast 2 g
- Molasses 20 g
Preparations used
- No preparation inputs on this node.
Used in
- Borscht dish
- Gravlax plate dish
- Pickled herring plate dish
- Gravlax smørrebrød dish
- Smørrebrød roast beef dish
- Advanced rye smørrebrød dish
Similar in this layer
- Rye sandwich loaf 0.94
- Seeded rye loaf 0.94
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 300.0 g Rye flourpath rye-loaf-advanced → rye-flour
- 290.0 g Waterpath rye-loaf-advanced → water
- 100.0 g Bread flourpath rye-loaf-advanced → bread-flour
- 20.0 g Molassespath rye-loaf-advanced → molasses
- 8.0 g Saltpath rye-loaf-advanced → salt
- 2.0 g Instant yeastpath rye-loaf-advanced → instant-yeast