{"id":10601,"date":"2017-03-15T08:15:28","date_gmt":"2017-03-15T07:15:28","guid":{"rendered":"http:\/\/bake-street.com\/?p=10601\/"},"modified":"2026-04-08T12:31:29","modified_gmt":"2026-04-08T10:31:29","slug":"two-castle-rye","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/two-castle-rye\/","title":{"rendered":"Two Castle Rye {A bread with legend}"},"content":{"rendered":"<p>The first thing I fell in love with this bread was its beautiful name\u00a0and its legend, we usually get carried away by sight rather than by other factors (in terms of food), but this time\u00a0was completely different. One day I was looking through\u00a0my\u00a0book of the <a href=\"http:\/\/amzn.to\/2n8X2Nf\" target=\"_blank\" rel=\"noopener noreferrer\">Advanced Bread and Pastry<\/a>\u00a0and I found\u00a0this bread, Two Castle Rye.<\/p>\n<p>Just the name already made me stop on that page, is one of those recipes that does not have a photograph. We only find the formula to make\u00a0it out and a summary of the process. I honestly was very angry because &#8220;I needed to see that bread&#8221;.<\/p>\n<p><!--more--><\/p>\n<p><script type=\"application\/ld+json\">\n{ \"@context\": \"http:\/\/schema.org\/\", \"@type\": \"Recipe\", \"name\": \"Two Castle Rye {A bread with legend}\", \"image\": \"https:\/\/farm4.staticflickr.com\/3764\/32608316484_fc129769ab_o.jpg\", \"author\": { \"@type\":\"Person\", \"name\":\"Mrs Hudson (Eva Mart\u00ednez)\" }, \"datePublished\": \"2017-03-15\", \"description\": \"Two Castle Rye, made with rye and wheat flour and covered with pumpkin seeds and oat flakes. Divided in two boules and bake together to get a big bread.\", \"prepTime\": \"PT110M\", \"cookTime\": \"PT50M\", \"totalTime\": \"P24H\", \"recipeYield\": \"1 pan\", \"recipeIngredient\": [ \"7.23 oz (205 g) bread flour\", \"7.23 oz (205 g) wheat flour\", \"3.52 oz (100 g) rye flour\", \"0.5 oz (14 g) honey\", \"10.6 oz oz (300 g) water\", \"6.34 oz (180 g) 100% hydration starter\", \"0.38 oz (10,8 g) sea salt\", \"1.75 oz (50 g) pumpkin seeds + for cover\", \"1.75 oz (50 g) oat flakes + for cover\" ], \"recipeInstructions\": \"In a large bowl mix flours with water, make autolysis. Add sourdough an mix. Knead and rest dough until get almost a complete developed dough. Add honey and salt and knead. Add seeds and oat, knead until combined. Let proof making one fold. Shape into two boule, cover with seeds and oat flakes, place cuts over it and let proof. Chill overnight. Bake and let cool over a rack.\" }\n<\/script>So I went to Google, our big &#8220;doubts solver&#8221; and it showed me several pages but one of them specified &#8220;<a href=\"http:\/\/orangeboot.ca\/the-legend-of-two-castle-rye\/\" target=\"_blank\" rel=\"noopener noreferrer\">The Legend of Two Castle Rye<\/a>&#8220;. What to say that I quickly click\u00a0in that page and read the post completely. After reading, this bread, I liked it even more.<\/p>\n<p>The look is very peculiar, two boules covered with different seeds joined together by a side, which will give us a single piece at the end of baking. Its history is associated\u00a0to its appearance.<\/p>\n<p>The legend tells\u00a0of those days in which the Feudal Lords were constantly at war with each other, there was a poor baker who was trapped between them. Its village was located at the bottom of a very fertile valley between two hills, in which each one of them perched over a castle governed by a Lord. The baker was always subjected to different pressures to choose one or the other.<\/p>\n<p>Finally, at\u00a0time goes by, both Feudal Lords decided to end the wartime. The baker could not believe it, for that he made a special bread in the way of gratitude. A dark bread, made with rye, and accompanied by seeds.<\/p>\n<p>Then he made two small loaves and decorated, individually, with the colors that formerly represented each of the Feudal Lords. He baked both breads\u00a0together, giving rise to a single bread that symbolized the peace and harmony between them.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33323182801 small\" title=\"Two Castle Rye {Dos castillos de centeno}\" src=\"https:\/\/farm4.staticflickr.com\/3745\/33323182801_886ae9bba9_o.jpg\" alt=\"Two Castle Rye {Dos castillos de centeno}\" \/><\/div>\n<p>There can be no more beautiful and wonderful way of thanking the end of difficult times. Joined\u00a0at the same table and enjoying together.<\/p>\n<p>No doubt this story is a legend, but precious, it captivated me and awakened in me the need to prepare this bread. I guarantee that you will love it. Its flavor is extraordinary, a crumb super spongy and tender despite carrying a significant amount of rye. Toasted pumpkin seeds bring incredible shades.<\/p>\n<p>Besides that the shaped\u00a0is very simple to make\u00a0and, in this time, we will not have to score\u00a0the bread. We will let it happen \ud83d\ude09<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33323182521 small\" title=\"Two Castle Rye {Dos castillos de centeno}\" src=\"https:\/\/farm1.staticflickr.com\/670\/33323182521_2d706cdb0e_o.jpg\" alt=\"Two Castle Rye {Dos castillos de centeno}\" \/><\/div>\n<h4>TWO CASTLE RYE<\/h4>\n<p><em>Recipe adapted <a href=\"http:\/\/amzn.to\/2n8X2Nf\" target=\"_blank\" rel=\"noopener noreferrer\">Advanced Bread and Pastry<\/a><\/em><\/p>\n<p><strong>SOURDOUGH 100% HYDRATION:<\/strong><\/p>\n<ul>\n<li><strong>6.34 oz (180 g) 100% hydration starter refreshed\u00a0with 75% Shipton Mill rye\u00a0flour and\u00a025% Shipton Mill wheat\u00a0flour<\/strong><\/li>\n<\/ul>\n<p><a href=\"https:\/\/bake-street.com\/como-hacer-masa-madre-de-agua-fermentada-de-frutas\/\" target=\"_blank\" rel=\"noopener noreferrer\">Here you can read how to make\u00a0water yeast fruits <\/a>or <a href=\"https:\/\/bake-street.com\/masa-madre-que-es-como-elaborarla-y-alimentarla\/\" target=\"_blank\" rel=\"noopener noreferrer\">here how to make common sourdough<\/a>\u00a0(By the moment, both are only available in Spanish)<\/p>\n<p><strong>FOR THE DOUGH:<\/strong><\/p>\n<ul>\n<li><strong>7.23 oz (205 g) bread\u00a0flour<\/strong><\/li>\n<li><strong>7.23 oz (205 g) wheat flour<\/strong><\/li>\n<li><strong>3.52 oz (100 g) rye flour<\/strong><\/li>\n<li><strong>0.5 oz (14 g) honey<\/strong><\/li>\n<li><strong>\u00a010.6 oz oz (300 g)\u00a0water<\/strong><\/li>\n<li><strong>0.38 oz (10,8 g)\u00a0sea salt<\/strong><\/li>\n<li><strong>1.75 oz (50 g) pumpkin seeds + for cover<\/strong><\/li>\n<li><strong>1.75 oz (50 g) oat flakes + for cover<\/strong><\/li>\n<\/ul>\n<table width=\"100%\">\n<tbody>\n<tr>\n<td width=\"140\"><strong>INGREDIENTS<\/strong><\/td>\n<td style=\"text-align: right;\" width=\"143\"><strong>BAKER\u00b4S %<\/strong><\/td>\n<td style=\"text-align: right;\" width=\"140\"><strong>\u00a0SOURDOUGH<\/strong><\/td>\n<td style=\"text-align: right;\" width=\"140\"><strong>REST<\/strong><\/td>\n<td style=\"text-align: right;\" width=\"138\"><strong>\u00a0TOTAL<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"140\">Wheat Shipton Mill<\/td>\n<td style=\"text-align: right;\" width=\"143\">3,75%<\/td>\n<td style=\"text-align: right;\" width=\"140\">22,5 g<\/td>\n<td style=\"text-align: right;\" width=\"140\"><\/td>\n<td style=\"text-align: right;\" width=\"138\">\u00a022,5 g<\/td>\n<\/tr>\n<tr>\n<td width=\"140\">Bread flour<\/td>\n<td style=\"text-align: right;\" width=\"143\">34,12%<\/td>\n<td style=\"text-align: right;\" width=\"140\"><\/td>\n<td style=\"text-align: right;\" width=\"140\">205\u00a0g<\/td>\n<td style=\"text-align: right;\" width=\"138\">205\u00a0g<\/td>\n<\/tr>\n<tr>\n<td width=\"140\">Rye flour\u00a0Shipton Mill<\/td>\n<td style=\"text-align: right;\" width=\"143\">28%<\/td>\n<td style=\"text-align: right;\" width=\"140\">67,5 g<\/td>\n<td style=\"text-align: right;\" width=\"140\">100 g<\/td>\n<td style=\"text-align: right;\" width=\"138\">167,5 g<\/td>\n<\/tr>\n<tr>\n<td width=\"140\">Wheat flour<\/td>\n<td style=\"text-align: right;\" width=\"143\">34,12%<\/td>\n<td style=\"text-align: right;\" width=\"140\"><\/td>\n<td style=\"text-align: right;\" width=\"140\">205\u00a0g<\/td>\n<td style=\"text-align: right;\" width=\"138\">205\u00a0g<\/td>\n<\/tr>\n<tr>\n<td width=\"140\">Honey<\/td>\n<td style=\"text-align: right;\" width=\"143\">2,3%<\/td>\n<td style=\"text-align: right;\" width=\"140\"><\/td>\n<td style=\"text-align: right;\" width=\"140\">14\u00a0g<\/td>\n<td style=\"text-align: right;\" width=\"138\">14\u00a0g<\/td>\n<\/tr>\n<tr>\n<td>Water<\/td>\n<td style=\"text-align: right;\">65%<\/td>\n<td style=\"text-align: right;\">90 g<\/td>\n<td style=\"text-align: right;\">300 g<\/td>\n<td style=\"text-align: right;\">390\u00a0g<\/td>\n<\/tr>\n<tr>\n<td width=\"140\">\u00a0Salt<\/td>\n<td style=\"text-align: right;\" width=\"143\">1,8%<\/td>\n<td style=\"text-align: right;\" width=\"140\"><\/td>\n<td style=\"text-align: right;\" width=\"140\">10,8\u00a0g<\/td>\n<td style=\"text-align: right;\" width=\"138\">10,8\u00a0g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4>INSTRUCTIONS:<strong>\u00a0<\/strong><\/h4>\n<p><span style=\"text-decoration: underline;\"><strong>FIRST DAY<\/strong><\/span><\/p>\n<h5>Make the\u00a0dough.<\/h5>\n<ol>\n<li>In a large bowl add\u00a0flours with water, mix with your hands until it is well hydrated and looks smooth. Cover with \u00a0plastic wrap or cotton cloth and allow to make autolysis for <strong>60 minutes<\/strong>.<\/li>\n<li>Add sourdough\u00a0and mix\u00a0in the bowl helping us with a flexible scraper.<\/li>\n<li>Pour the honey and mix again until combined.<\/li>\n<li>Transfer to a work surface, without flour, and knead. Combine kneading with resting to get almost a complete developed dough.\u00a0It is a very sticky dough due to the presence of rye, so be patient. If you prefer, you can use the dough mixer, this will do the hard work \ud83d\ude09<\/li>\n<li>Knead 2-3 minutes and let sit 5-6 minutes. Total time kneading will be roughly 10 minutes without time resting.<br \/>\n<strong>Before the first rest, add salt and mix with your hands making sure it is completely incorporated.<\/strong><\/li>\n<li>Alternate short kneading with rest until the dough is developed. In total knead about 10-12 minutes, not counting the resting time.<\/li>\n<li>Add\u00a0seeds and oats in batches, kneading with care not to damage the gluten.<\/li>\n<\/ol>\n<h5>Make bulk fermentation.<\/h5>\n<ol>\n<li>Grease with olive oil a bowl or recipient and put the dough inside. Cover and make a bulk\u00a0proof for <strong>5\u00a01\/2 hours<\/strong> <strong>at room temperature<\/strong>. My home temperature was<strong> 72\u00baF<\/strong>. Turn and fold one time after <strong>90 minutes.<\/strong><\/li>\n<li>Let rise until almost double in sized.<\/li>\n<li>Prepare two\u00a0bannetons or baskets (500 g)<\/li>\n<\/ol>\n<h5 class=\"p2\"><strong>Shape the dough.<\/strong><\/h5>\n<ol>\n<li class=\"p2\">Divide the dough into two\u00a0equal pieces, about 550 g each.<\/li>\n<li class=\"p2\">Preshape into a boule (ball) and allow to bench rest for <strong>15\u00a0minutes cover with a cotton cloth<\/strong>.<\/li>\n<li class=\"p2\">Shape a boule,\u00a0following the same process as when preshape a bread.<\/li>\n<li class=\"p2\">Spray the boule with water and cover the surface with pumpkin seeds.<\/li>\n<li class=\"p2\">Place seam-side up in banneton, cover with a cotton cloth or film and put in the fridge.<\/li>\n<li class=\"p2\">Repeat the process with the other piece but this time, cover with oat flakes.<\/li>\n<li class=\"p2\">Final fermentation was\u00a0<strong>16 hours in cold + 1\/2 hour at room temperature<\/strong>.<\/li>\n<\/ol>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33068055770 small\" title=\"Two Castle Rye {Dos castillos de centeno}\" src=\"https:\/\/farm1.staticflickr.com\/579\/33068055770_29aa5cd066_o.jpg\" alt=\"Two Castle Rye {Dos castillos de centeno}\" \/><\/div>\n<p><span style=\"text-decoration: underline;\"><strong>SECOND DAY<\/strong><\/span><\/p>\n<h5>Bake&#8230;<\/h5>\n<ol>\n<li class=\"p1\">Preheat oven <strong>450\u00baF at least 30-40 minutes<\/strong> prior to baking with your stone or steel sheet on it positioned on final rack. Put inside a pan with volcanic stones, this helps to get steam in the baking.<\/li>\n<li class=\"p1\">Turn both pieces on a table previously lined with oven paper placing next to each other *. Be careful not to over touch the parts to avoid degassing them.<\/li>\n<li class=\"p1\">This time we will not need to score\u00a0the loaves, they will do it naturally.<\/li>\n<li class=\"p1\">Place the bread into the oven and pour boiling water over the pan with volcanic stones. Close the oven door immediately to trap the moisture.<\/li>\n<li class=\"p1\">Bake for<strong> 20 minutes at 430\u00baF<\/strong>.<\/li>\n<li class=\"p1\">After first 20 minutes, open the oven door to allow steam goes out, remove the track with volcanic stones with kitchen gloves and reduce oven temperature to <strong>410\u00baF<\/strong>. Bake for <strong>10 minutes<\/strong>.<\/li>\n<\/ol>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33068056460 small\" title=\"Two Castle Rye {Dos castillos de centeno}\" src=\"https:\/\/farm1.staticflickr.com\/598\/33068056460_c9f54c4fce_o.jpg\" alt=\"Two Castle Rye {Dos castillos de centeno}\" \/><\/div>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33323183411 small\" title=\"Two Castle Rye {Dos castillos de centeno}\" src=\"https:\/\/farm4.staticflickr.com\/3809\/33323183411_6818be8298_o.jpg\" alt=\"Two Castle Rye {Dos castillos de centeno}\" \/><\/div>\n<h5>Ending the bake&#8230;<\/h5>\n<ol>\n<li class=\"p1\">Reduce temperature to <strong>375\u00baC and bake 10 minutes more<\/strong>. Finally bake with <strong>convection at 375\u00baC for 10 minutes<\/strong>. Bread will get a better crust this way.<\/li>\n<li class=\"p1\">Total bake time is <strong>50 minutes<\/strong>.<\/li>\n<li class=\"p1\">Once bake has ended, turn off the oven and let sit the bread inside the oven with the door ajar for 15 minutes. Remove from the oven and let cool over a rack.<\/li>\n<\/ol>\n<p>*<em>If you want to make sure that both pieces are joined during baking, spray some water between the two pieces.<\/em><\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33323182971 small\" title=\"Two Castle Rye {Dos castillos de centeno}\" src=\"https:\/\/farm1.staticflickr.com\/576\/33323182971_3b7b4cdb22_o.jpg\" alt=\"Two Castle Rye {Dos castillos de centeno}\" \/><\/div>\n<p><strong>PRESERVATION: <\/strong>Bread can be stored for up 3-4 days cover with cotton cloth. If the beginning is dry, cut the first slice and inside will be still tender. You can cut the bread into slices, cover with plastic film and freeze. This way is the better to make perfect toast each morning. You can use the bread slice from the freezer and put into the toaster, they will be perfect \ud83d\ude09<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33068056010 small\" title=\"Two Castle Rye {Dos castillos de centeno}\" src=\"https:\/\/farm4.staticflickr.com\/3792\/33068056010_9ae6340216_o.jpg\" alt=\"Two Castle Rye {Dos castillos de centeno}\" \/><\/div>\n<p>What I said, this bread called Two Castle Rye has left a mark on me &#8230; Not only its history, its appearance and its peculiar way of shaping and baking it. Its flavor is simply fantastic, do not forget to try it because I am sure you will love it.<\/p>\n<p>Big hugs,<br \/>\nEva<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33068055830 small\" title=\"Two Castle Rye {Dos castillos de centeno}\" src=\"https:\/\/farm3.staticflickr.com\/2936\/33068055830_89dee233db_o.jpg\" alt=\"Two Castle Rye {Dos castillos de centeno}\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The first thing I fell in love with this bread was its beautiful name\u00a0and its legend, we usually get carried away by sight rather than by other factors (in terms of food), but this time\u00a0was completely different. One day I was looking through\u00a0my\u00a0book of the Advanced Bread and Pastry\u00a0and I found\u00a0this bread, Two Castle Rye. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10704,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[578,808],"tags":[577,735,731,734,636],"class_list":["post-10601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-recipe","tag-breakfast","tag-oat-flakes","tag-pumpkin-seeds","tag-rye-flour","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Two Castle Rye {A bread with legend} - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Two Castle Rye, made with rye and wheat flour and covered with pumpkin seeds and oat flakes. 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