/ck/ - Food & Cooking

>>5291915
That looks like some pussy jewish rye with a tiny proportion of actual rye and is 85% wheat.

It annoys me how they call breads rye which have only a tiny portion of rye. I guess "normal bread with a little rye" would sound pretty stupid.

>>4377098
100% rye is good, I make it myself, but I've never seen any rye that's not at least mostly bricklike that wasn't somehow enhanced. It just will be that way.

Pretty sure a 100% oat bread can't work. Might be edible but it won't make a spongey structured loaf.

If you just want not-wheat, rye or spelt works. Rye is god tier, pic related.

Gluten free bread is piss though. The only way to make gluten free bread is with weird additives and weird processes, and it isn't even good.

>>4182214
Bread like that isn't actually difficult to make at all. You just need a sourdough starter, salt, and a shitload of rye flour. Preferably also whole rye grains are nice but not necessary. I make bread like this all the time.

Only problem is it has to sit uncut for at least a day or else it's not so good.

I used to do that when I was a NEET. I'd make a white sourdough batard most days. Now I do an occasional rye sourdough because it takes less hands on work.

Lately I've been baking 100% rye sourdoughs because they require less general fuss. Or at least, less work intensive fuss.

It's surprising how much the flavor changes in a bread like this over the course of a day or two. All the flavors sort of mingle and balance, and the character of the rye comes out more. If you try to eat it immediately, it's all weird, somehow.

Picture not mine, but it could be, if I bought a damn pullman pan.

>>3972287
Yeah, using altus will do good things, as it can for any bread. Still doesn't mean it's not baby rye.