All grains contain peptides that mimic morphine or endogenous opioid substances. This is where I deal with my latest loaf craving. Get your bread-based exorphin fix here.

Wednesday, July 6, 2011

A Tartine 20% Rye Bread Variation

A Tartine 20% Rye Bread Variation

The Tartine Rye Bread is a 17% rye, and here I've bumped that up a trifle to 20%, but I've also added 20% of whole wheat and 250g of cooked and soaked rye kernels.
250g of rye kernels is not a magic number, it is just what I had on hand

Mis en place

  • Organic All Purpose Flour 600g
  • Rye Flour 200g
  • Whole Wheat Flour 200g
  • Tartine 50:50 leaven 200g
  • Salt 20g
  • Water 800g + 50g
  • Cooked, Applejuice Soaked Rye Kernels 250g


Build in Tartine Bread style:
  • adding salt 40 minutes after initial mixing, with 50g water
  • turning the dough in the bowl during the 4 hour bulk fermentation, Q30 minutes
  • adding rye kernels on the second turn in the bowl
  • Dividing it, bench resting it 30 minutes,  forming it.
  • Placing it in buttered tins because it has a lot of sag, this hydrated.
  • Retard it overnight: in this case, it was a mere 6 hours.
  • Bake covered, with steam, 20 minutes @ 450 degrees F.
  • Bake uncovered another 40 minutes.


at 2nd fold, kernels get squooshed in

Over the next 3 hours, the dough gets light and fluffy

oozing a bit after bench rest: better bake these in tins

They will be in tins overnight

I put other tins on top of them for the refrigeration, and for the first 20 minutes of baking

Not that much expansion overnight

They blow upward when baked.


The dough is incredibly sticky in the beginning, but it develops a very interesting texture as you turn it for 3-4 hours and the gluten develops.  It reminds me of chocolate mousse.  It is light, airy, sticky, glutenous-stringy, fragile.

This loaf had amazing oven spring.  The first one I didn't score, it just blew apart.  The second loaf I scored, but you can only do so much with a loaf that wants to climb like that.
The better looking loaf got stuck to the pan in one spot, which was unfortunate:
Mother-in-law gets the uglier loaf because of that.

copper-coloured bread and penny

Roggen schmeckend

This loaf got that burnished copper or bronze colour to it too, just like Nils Schöner's loaf, which is a 60% rye.  I'm going to give one of these to my mother in law to see if she likes it as much as Nils loaf.

I like these breads, toasted.  I personally would love to see the rye flour increased and the ap flour decreased substantially, even eliminated.

Notes to Myself

  • The soaked seeds add quite a bit of moisture to the loaf, and even one hour of baking might be barely enough: you could extend it by 5-10 minutes, so long as the top doesn't burn.
  • Depending on Irmgard's reactions to this loaf, I'll try bumping up the amount of rye flour to 60% next time.
  • I noticed that the leaven didn't float when I placed it in the water. Was that because I had refreshed it in the morning when I got home from work, and started baking it in the evening after I had awoken, sleeping through most of the day? (That meant the leaven was only refreshed about 8 hours previously, and was still a bit young...) -- but it still made good bread.


  1. beautifull loaves, bet the taste and texture are rich and a bit chewy from the rye berries.Untill your post ,have not heard of the tartine bread. I'll be adding another book to my collection! Great post, great photos too!

  2. Many of the loaves I bake now are variations of the Tartine Bread recipes, not actual recipes from the book. But I do highly recommend the book, and I would still have to credit Chad Robertson, see my review of it here: