Rye Bread

Loaf Log

All loaves are logged here for reference.

Serial	Date	Rating	Notes
0001	09-07-2026	0	Basically beer cake.

Loaves

All loaves baked in pursuit of bread greatness.

September 7th, 2026

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.

Recipe

Mixed these together then let sit for 20 minutes.

• Water, 350g
• Sugar, 30g
• Honey, 2 tbsp
• Instant Dry Yeast, 2 tbsp
• Dark Rye Flour, 300g

Combined the above with the following after it had sat.

• Salt, 2 tbsp
• White Flour, 100g
• Buttermilk, 220g
• Weihenstephaner Hefe Weissbier, half bottle

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

• Sesame seeds
• Black sesame seeds

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

Result

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.

Lookahead

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