My Rye Bread

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This week I started baking some bread again 🙂 I already baked some bread some time ago, but I was just never really satisfied with them… So I gave it a try again this week and baked some bread from a book I got. After some experimenting with the dough and the oven temperature etc I came up with my own version of a rye bread which I found quite good so I will share it with you 🙂 It is also the very first time I am using sourdough. I honestly like sourdough bread much more than bread without, but it took me some time to find a dried version of it. Eventually I bought it in a supermarket selling biological food. It is normal sourdough but than dried, just like dried yeast and can be added immediately to any dough you want. I am planning on baking more bread now and maybe even refining my rye bread, who knows 😉 But for the moment I am pretty pleased with it!

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1. I prepared some rye flakes (just like oatmeal, but instead of oat you have rye 😉 by adding 2 tbsp of flakes to a cup of hot water and let them soak for about 30 minutes.

1. For the dough I used 150g of Rye flour and 350g of regular white flour. I mixed the flour with 1 packet of dried yeast (7g) and 2 tbsp of dried sourdough and added 1,5 tsp of sea salt. I mixed all the dry ingredients and then added the soaked rye flakes. Make sure not to add any excess liquid.

2. For the mixing I used a free standing mixer adjusted with a dough hook and added 250 ml of warm water to the dry ingredients followed by 2 tbsp of honey.

3. The dough should be mixing about 10 minutes or until it is nice elastic. If needed or wanted knead it with your hands until satisfied.

4. Cover it with flour and clingfilm and let it rest on a warm place for an hour or until doubled in size.

5. Knead the bread again by hand until all the gas is released and the dough becomes elastic.

6. Grease a baking tin and shape the bread according to the tin’s size and put it in. Brush the surface of the bread with some water or salted water if preferred and add some rye flakes.

7. Cover it again with clingfilm and let it rest on a warm place for another hour or until doubled in size. Preheat the oven to 220 C.

8. Bake the bread for 10 minutes at 220 C and another 45 minutes at 200 C. The bread is ready when it sounds hollow when you knock on it 😉

TIP: For a crispy crust put a small oven-proof dish filled with water inside your oven. The steam will help to develop a delicious crust! 

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A Potato Bread which I had baked earlier this week! 😀 It is made out of 3 potatoes, milk, buttermilk and some caraway for seasoning! Really moisture and delicious. Will have a go on this one again very soon…

Ingredients:

2 tbsp rye flakes (some more to sprinkle onto the bread)
150g rye flour
350g regular white flour
1 packet (7g) dried yeast
2 tbsp dried sourdough
1,5 tsp sea salt
250 ml warm water
2 tbsp honey

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