i made this rye bread to go with dinner, i find it great to wipe up sauce or to have with soup but its also a great crusty loaf for sandwiches.
rye flour is made from a form a grass rather than wheat.
theres nothing better than the smell of fresh bread coming
from your oven.
Rye bread it traditional in many eastern European
countries.
from your oven.
Rye bread it traditional in many eastern European
countries.
it is a dark and dense bread with it full of a earthy nutty
flavour.
flavour.
it takes a long time to make but its worth it,
recipe
300g rye
flour
flour
200g strong wholewheat flour
10g fast action
yeast
yeast
20ml black treacle
(optional)
(optional)
350ml water
10g salt
in a large bowl add
the flour, then place the salt on one side of the bowl and the yeast on the
other, add the treacle if you are using it and then add 3 quarters of the water
and mix together, then add the rest and mix until a wet but workable
dough.
the flour, then place the salt on one side of the bowl and the yeast on the
other, add the treacle if you are using it and then add 3 quarters of the water
and mix together, then add the rest and mix until a wet but workable
dough.
oil the surface
with olive oil and tip dough out and knead for about 5-10 minutes. rye bread
dough feels different than normal flour so you will have to judge it.
with olive oil and tip dough out and knead for about 5-10 minutes. rye bread
dough feels different than normal flour so you will have to judge it.
then oil a bowl and
cover for about 3 hours,
cover for about 3 hours,
once doubled in
size flour work surface and knock the air out by folding it repeatedly in on
itself.
size flour work surface and knock the air out by folding it repeatedly in on
itself.
roll into a oval shape
leave to
prove for 1 or 2 hours.
prove for 1 or 2 hours.
it takes longer
than normal bread to rise as rye flour has a lower protein level.
than normal bread to rise as rye flour has a lower protein level.
once the dough has
doubled in size preheat the oven at 220c
doubled in size preheat the oven at 220c
place a roasting
dish at the bottom of the oven to heat up.
dish at the bottom of the oven to heat up.
with a sharp knife cut a criss cross patten over the top of the loaf,
pour some hot water
in roasting tray to create steam, then place the bread on the shelf above it and
cook for 30 minutes I opened the door quickly to let some of the pressure out
after about 5-10 minutes. To test its done tap the bottom it should sound
hollow
in roasting tray to create steam, then place the bread on the shelf above it and
cook for 30 minutes I opened the door quickly to let some of the pressure out
after about 5-10 minutes. To test its done tap the bottom it should sound
hollow
place on a wire
rack to cool.
rack to cool.
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Wow, even your bread is gorgeous. You have such a magic touch!
rye bread with butter and garden tomatoes…a favourite summer treat
I love rye bread. Makes for the best sandwiches. With a bit of mustard.
And this is such a pretty loaf!
So fabulous! I've been playing with rye a lot lately trying to do the traditional, French rise in linen (so close).
Gawjus! I love bread but I find a million and one excuses not to make it. Silly eh? You've certainly made me want to try.
How Pretty!!! reminds me of a pinecone…
How Pretty!!! reminds me of a pine cone….
I am not a great bread fun but this does look so appetizing!
The loaf is gorgeous, and I bet it tastes amazing too. I always adore your photos.
Kristy @ 3 Peppers Recipes – Crafts, Cooking & Color
I love fresh out of the oven bread! And it makes the house smell so good too!
Wow!I made this bread today..and my god !it was such a winner!I dont think ill be buying rye bread in a long time!thanks for sharing.
I hate to ask but do you possibly know the conversion on this recipe to cups,teaspoons, etc. And cooking temp. In degrees. I want very much to make it, I just don’t know metric at all.
if you google the conversion into cups as I’m not sure what is it x
Did you place the bread on a sheet pan or directly on the oven rack?
i used a pan lined with baking paper
What did you put on the top of tbe loaf to give it the white colo? Is it just white wheat flour?
yes it was some flour x