Another rye bread - this time with some barley and some WW flour.

[pepperhead212]

I baked a loaf or rye bread today, that I started yesterday with a sponge made with half barley flour and half rye, soaked about 18 hours. It was made of 2/3 c barley and about 2 c rye, so it was relatively low in whole wheat, which I think ended up only around 1 2/3 c. I added a little wheat gluten, but it fell a little when baking, and the bread will be a little dense, but it will still be delicious, I'm sure.

A loaf of rye bread, with some barley flour added to the overnight sponge. by pepperhead212, on Flickr

[pepperhead212]

This time it was a similar bread, that started with a sponge with some rye and barley flour, with a tb each of caraway and instant yeast and some water. It sat on my counter for 3 days. I was making these outside on my grill, since I don't like to turn the oven on in this heat! Or any kitchen heat, for that matter! First, I made the chicken I was going to marinate, to grill after the bread, and put that in the fridge, then made the bread. I added the sponge, some essential gluten (since I had so much rye flour), a little brewer's yeast, blackstrap molasses, oil, a tb of salt, 2 more tsp of yeast, another tb of caraway, 2 c water, and 4 c of whole rye flour, then mixed it all up with the bread whisk, then put the bowl on the mixer, with 2 c WW flour, and set it to mix with the dough hook on 4 for 6 minutes. This was fairly quick, since this time, with the hydration being perfect, once the "kneading" started - no extra flour needed (what usually happens), so it was all whole grain, and not too dry.
Here's that rye/barley sponge, that I started 3 days ago, getting ready to make 2 loaves of bread, outside, on the grill. by pepperhead212, on Flickr

The bread dough, a little more than 68 oz, ready to rise, and make into 2 loaves. by pepperhead212, on Flickr

Risen bread dough, ready to bake on the grill. by pepperhead212, on Flickr

Finished rye bread, baked on grill. by pepperhead212, on Flickr

The bread didn't keep much of the height, but that's normal, with a bread using that much rye, compared to WW. Only added 1/4 c gluten - could have used more.

[pepperhead212]

I made another one of those breads I put some barley flour in, partly because I only had about 3/4 c rye, and partly to use up the 3/4 c of barley flakes, which made about 1 c of flour. The rest was whole wheat, and fortunately, I didn't have to bake them outside. I made this loaf of bread today, to make sandwiches with - something to snack on, when I start all baking all those cookies. Those get started tomorrow.
39 oz loaf of whole wheat, rye, and barley bread, almost ready to go into the oven. by pepperhead212, on Flickr

Finished loaf of whole wheat, rye, and barley bread, cooling. by pepperhead212, on Flickr

[pepperhead212]

I made a batch of WW, potato, barley, and rye bread yesterday - started it Saturday, when I milled that rye flour. I started by making a sponge with some mashed potatoes, about 1 1/3 c (using flakes - they're good for this!), the last 3/4 c barley flour, and 1½ c rye flour, about 1¼ c additional water, and 2 tsp yeast. About 24 hours later, I added the remaining ingredients - 1 c water, 3 oz blackstrap, 2 oz oil, 1/2 c wheat gluten, 2 tb brewer's yeast, 2 more tsp instant yeast, 1½ c rye flour, 2 c WW flour, mixed to a sticky ball, then let it sit 15 min, for the whole grains to absorb the water. Then I added 2 tsp salt (I always put this in, before I cover, so I can't forget it), and start mixing in with the dough hook, and add bread flour, just until it's the right hydration - sticking to the bowl a little, but still pulling away. Only took about 3/4 c of the bread flour. Then I sprayed it with the baking spray, and rolled it in the bowl, and covered for 15 minutes, in between the 3 "folds", and then let it rise about 80 min. Got 2 pans ready for 2 lb loaves, shaped the loaves, and after rising about an hour, baked them 40 minutes in the convection oven, on 300°.
Almost 4 lbs of potato, barley, and rye bread, for 2 loaves of bread, ready to rise. by pepperhead212, on Flickr

The 2 loaves of potato, barley, and rye bread, just under 32 oz each, almost ready to go into the oven. by pepperhead212, on Flickr

Finished loaves of bread. by pepperhead212, on Flickr