Farmer’s Rye Rings

Preparation info

  • Yield:


    loaves, 1 pound 3 ounces each
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

As late as just a century ago, rye bread was a significant part of the peasant diet in Northern Europe. Not only is rye easier to grow in poor soil than other grains, it retains moisture better, which made it possible to store the breads longer. A hearty slice of rye bread blended well with the simple peasant fare. Preparing the loaves in a ring shape had a practical purpose in the old days. The rings could be hung up high on dowels, where they stayed dry and were protected from pests. Today, the design is more an aesthetic touch than anything else.

The protein in rye flour forms a weak gluten structure. Therefore, unless you want a dense, flat bread, the amount of rye flour in any rye bread dough should not exceed 30 to 35 percent of the total flour weight. The following recipe contains 32 percent rye flour. This lack of gluten-producing help from the rye flour gives extra responsibility to the wheat flour, so it is especially important to pay close attention to the dough’s temperature and consistency.