Making Wonderful Amazake Rye Bread

What Is Amazake?

For a few years rye bread in America has been discovered primarily within the type of Jewish rye. Whereas many individuals take pleasure in this bread, ourselves included, it barely has any rye in it! Many of the Jewish rye that you just discover these days accommodates not more than 5 p.c rye flour.

Deep, darkish, richly scrumptious rye breads like these present in Ukraine, Scandinavia, and Germany are onerous to come back by. Fortunately there are increasingly small-batch bakeries making rye breads that truly include giant quantities of rye.

Working With Rye

Rye is notoriously onerous to work with, particularly when your objective is to create a bread with a gentle and pillowy crumb, as it’s dense and heavy, and when used for bread may end up in one thing with the feel of a hockey puck.

Whereas it is a model of bread that many individuals take pleasure in, there are simply as many who need one thing mild and fluffy.

We’re not precisely positive why or how, however for some cause koji has the flexibility to minimize the density of a rye bread and let you create a light-weight and fluffy bread even with a heavy ratio of rye.

As time goes on we hope to get this bread into the arms of a scientist who can totally analyze it and inform us precisely what’s happening.

RECIPE: Amazake Rye Bread

Till then we’ll preserve making this rye bread that Jeremy developed for Larder, which makes use of 50 p.c rye flour but eats like the sunshine and fluffy Jewish rye breads that almost all of us are accustomed to.

This bread makes use of the bitter amazake from chapter 6 in its hydration, which serves to provide the bread the nice tang that’s discovered in lots of sourdough breads, with out utilizing a starter. At Larder this bread can greater than stand as much as the spicy mustard, sauerkraut, and daring pastrami in our signature sandwich.

It additionally makes for a wonderful cracker when the loaf is sliced skinny and baked till crisp. A private favourite for us is to slather it with butter and cream cheese after which prime it with caviar.


Amazake rye and amazake buttermilk breads. Picture by Peter Larson.


  • 200 g water
  • 200 g amazake
  • 44 g molasses
  • 3 g prompt yeast
  • 245 g rye flour
  • 245 g high-gluten flour
  • 8 g + 8 g wild carrot seed
  • 8 g + 8 g caraway seed
  • 8 g + 8 g mustard seed, equal elements yellow and brown
  • 12 g + 8 g salt
  • 8 g toasted yeast (for topping )
  • 1 giant egg


  1. In a mixing bowl, combine the water, amazake, and molasses. In a separate bowl, mix the yeast, flours, and the primary portion of the spices and salt.
  2. Regularly stir the dry substances into the moist utilizing a dough whisk or spoon till the flour is effectively integrated. Cowl with plastic and let relaxation for quarter-hour. After about quarter-hour, combine once more for a minute or two. Once more let relaxation for quarter-hour and blend another time as earlier than. Now cowl the bowl with plastic and let sit at room temperature for roughly 12 to 14 hours.
  3. After the lengthy proof, stretch and fold the dough and form it into boule or batard (spherical or torpedo) shapes for baking. Cowl once more with plastic and let relaxation for quarter-hour earlier than placing in a proofing basket for the ultimate rise. When you don’t have a proofing basket, line a bowl with a well-floured kitchen towel and put the dough in there for the ultimate rise. The ultimate rise ought to final someplace between 1 and 1.5 hours. Maintain the dough coated with plastic to stop it from drying out.
  4. Preheat your oven to 350°F (176°C) half an hour earlier than baking. Rating the dough with a razor or sharp serrated knife. Beat the egg with water to make an egg wash. Combine the spices (second measurement) and yeast collectively and toast for a couple of minutes in a sauté pan over medium warmth. Season the egg-washed dough with the toasted spices and yeast. Bake till the interior temp is about 200°F (93°C). Let cool fully earlier than consuming.

Really helpful Reads

On the Rise: Find out how to Make Salt-Rising Bread

Spice Bread: Fast and Straightforward Ache d’Epices

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