Rye Bread

Loaf Log

All loaves are logged here for reference.

Serial	Date	Rating	Notes
0001	09-07-2026	0	Basically beer cake.
0002	09-19-2026	0.5	Marginally better.

All loaves baked in pursuit of bread greatness.

The first attempt.

This was a pretty rough first pass, logging for learning purposes.

I combined the recipes from Skandinavisches Roggenbrot and German Rye Without Sourdough while taking some unwitting liberties.

Mixed these together then let sit for 20 minutes.

Combined the above with the following after it had sat.

Topped with these two, then let it rise for an hour.

Baked at 400°F for 35 minutes then let it sit on the counter top in the pan for another 30 minutes.

I knew it was going to be rough because the dough was too wet to even knead. Basically a malformed banana bread that tasted a little sour.

The dough was way too wet, need to cut back on the liquids (probably no beer next time).

Redemption

After a lackluster initial loaf, I went looking for redemption.

My entire aim here was to make a dough, not soup.

Surgical changes to the previous recipe.

Measured out the honey this time by oiling up a spoon then weighing it.

After the buttermilk turned my dough into soup, I threw in the following ingredients to remedy the situation.

Extracted and baked 800g of the final mixture.

Way too dense, buttermilk was the bane of this attempt. I added flour until it seemed like dough and was rewarded with some mediocre toast.

Next time cut the buttermilk way down, use brown sugar, and let the dough rise longer.