Monday 15 February 2016

Rye Bread

I've only used rye flour once before, in a loaf called Pain de Savoie (which sounds posh, but is basically cheese and ham in a loaf). I know it's a low/no gluten flour, so it's best off mixed with normal flour to get some consistency. I also had some caraway seed sitting around, and apparently they go well together, so I threw some of them in as well.

I was aiming for a traditional granary loaf shape, with one small lump on top, and a larger main lump... I'd say my dough was too soft, and during the second prove it merged into a slightly less distinct shape (possibly less oil and/or water? I'll need to experiment). The flavour, however, was delicious, with the caraway providing a slightly aniseed-y hint and smell to the bread.

Rye Bread - Recipe

  • 320g Strong Wholemeal Flour
  • 180g Dark Rye Flour
  • 7g fast-action yeast
  • 5g salt
  • 30ml Olive Oil
  • 1 tbsp caraway seed
  • 350ml warm water
  • milk (to wash)
  • Poppy seeds (to decorate)

1) Place all the ingredients in a stand mixer with a dough hook (with the salt and yeast on opposite sides, so they don't mix immediately)

2) Mix for 8-10 minutes, until the dough is smooth and consistent (it won't become as smooth as whole wheat flour dough)

3) Place in a large, oiled mixing bowl, cover with clingfilm, and leave to prove in a warm area for an hour

4) Knock the dough back, and split into 2 approximately 3/4's of the dough, and the other 1/4 of the dough

5) Form the large piece of dough into a flattened sphere, and place on a baking tray

6) Form the smaller piece of dough into a flattened sphere, and place on top of the larger piece

7) Poke your finger nearly all the way through both the bits of dough, right down the middle, to form the dimple (you do need to go really deep).

8) Return to the warm area to prove for another hour

9) Pre-heat the oven to 230'C

10) Using a pastry brush, lightly wash the loaf in milk

11) Sprinkle poppy seeds over the top

12) Put in the oven, and pour a cup of water into the bottom of the oven

13) After 10 minutes reduce the temperature to 200'C, and bake for another 20 minutes

14) Turn out onto a wire rack to cool