After last week’s rye bread, I wanted to try again, but vary it to be a medium rye. To be honest I’m not really sure if it’s doing what it is supposed to, even if it is really yummy.
- 175ml full-fat milk
- 175ml water
- 2 tbsp dark soft brown sugar (I used Demerara sugar because that’s what I had in the house)
- 1 x 7g sachet of fast-action dried yeast
- 350g rye flour
- 100g strong white flour, plus extra for dusting
- 1 tbsp fine sea salt
- sunflower oil, for greasing
Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl.
Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface.
Put all the flour, rye and white, in a large bowl, stir in the salt, then make a well in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough. (Because of the warm of the yeast mixture and the stickiness of the mixture initially, it is quite gross, but really funny if you have the sense of humour of a 10 year old)
Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and elastic.
Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size. (I placed mine in the warm kitchen with the tumble dryer going, and it worked really well)
Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute.
Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape.
Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes until it has doubled in size once more.
Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving
- Light Rye Bread (irreverentbaker.wordpress.com)
- Herb Bread (scarpettadolcetto.wordpress.com)
- Sourdough Rye Bread with Caraway and Onion (spoonfeast.com)