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HackneyGirl's Wholegrain Rye

Posted: Tue May 22, 2012 1:15 am
by HackneyGirl
I tried this and it was a disaster. The bread seemed to rise like the recipe and performed as described in the oven, but when cooled and cut there was a blob of bread pudding like stuff at the bottom and then a big hole before the top crust. Any ideas?
I used the Cut Malted Rye Grains from Shipton Mills for the Rye that was cooked.
I attach a (poor) photo of the shambles.

Re: HackneyGirl's Wholegrain Rye

Posted: Tue May 22, 2012 2:22 pm
by Mal
You got Cut Rye Malted Grains from Shipton Mill? Huh! I was told they were no longer available so my whole order got stalled. I'm going to crack this one, because previous efforts with wholemeal rye have ended up uncooked in the middle with air gaps around the crust. Like yours? Did you rush the rise? That's what I've put it down to (putting the tin on top of a radiator so as to avoid baking in the middle of the night).

Re: HackneyGirl's Wholegrain Rye

Posted: Wed May 23, 2012 6:51 am
by HackneyGirl
Thanks Mal. I did not think that I rushed the rise, but I will try again leaving it a very long to rise.

Re: HackneyGirl's Wholegrain Rye

Posted: Mon May 28, 2012 7:55 am
by Leavened_Heaven
Hard luck! That must have been disappointing. I'm yet to try this one, do let us know if you have more success next time, and if you (or anyone) suss out what when wrong.

Re: HackneyGirl's Wholegrain Rye

Posted: Mon Jul 23, 2012 12:56 pm
by HackneyGirl
Success at last.
I think the correct Rye Grains helped a lot ;-)

Re: HackneyGirl's Wholegrain Rye

Posted: Wed Aug 22, 2012 4:52 am
by Leavened_Heaven
Grats! What a turn-around; that looks perfect...

Re: HackneyGirl's Wholegrain Rye

Posted: Sun Sep 30, 2012 1:53 pm
by garlicbuddha
I like these whole grain r eclipse - must give it a go.