Sunday 15 May 2016

Rye Plait

My sort-of traditional Saturday loaf...once I had found out that the race was cancelled (early on Saturday morning), I decided to do a fairly plain loaf, and do the first prove while I was out cycling. We were having a semi-posh meal that night (basically, the supermarket was doing a meal offer), and we had some pate, so I decided to do a plain loaf that could be used for toast.

So as not to make it completely plain, I swapped out some normal flour for rye, to give the loaf a slightly nutty flavour. Rye tends to make a dough quite sticky, and a bit dryer than normal, though my recent doughs have been quite wet, so that wasn't an issue. When I got back from cycling (about 4 hours), and knocked it back, made a simple 3-weave plait, and left it for a couple more hours to prove before baking (with a milk glaze, and sesame seeds on top). Probably one of the more even plaits I've done, but still slightly favours one end over the other...

Rye Plait Recipe

  • 425g strong wholemeal flour
  • 75g rye flour
  • 40ml olive oil
  • 10g salt
  • 7g fast-action yeast
  • 330ml cold water
  • Milk (to glaze)
  • Sesame seeds (to decorate)

1) Put all the ingredients in a stand mixer with the dough hook attachment

2) Mix for ~10 minutes, until a smooth dough is formed

3) Place the dough in a lightly oiled bowl, and leave to prove in a cool room (~18-20'C) for about 4-5 hours

4) Scrape the dough out onto a well floured surface, and knock back

5) Split the dough into 3 even parts

6) Roll each part of the dough out into a sausage about 15-18 inches long, and just under 1 inch thick

7) Plait these together

8) Fold the ends under to form a neat loaf

9) Place onto a baking tray lined with baking parchment, and cover

10) Leave to prove for 1½-2 hours, until the dough has approximately doubled in size

 11) Brush the loaf with a little milk

12) Sprinkle the loaf with sesame seeds

13) Pre-heat the oven to 220'C, and place a baking tin at the bottom of the oven

14) place the bread in the middle shelf of the oven, and pour 500ml of water into the baking tin

15) Bake for 10 minutes at 220'C, then turn the oven down to 200'C and bake for a further 18-20 minutes

16) Remove from the oven, and place on a wire rack to cool