Rye bread is quite common in Sweden, they are sold in stores and goes really well with just butter or they eat it with herrings. It has this sweet, smokey taste that is so different from other breads so we thought we will try this, and it turns out pretty well - so well that we have been having rye bread all week long now :)
Equipment
Dough machine
Mixing Bowls
Loaf pan
Makes about two 20cm loaves
Ingredients A
60g bread flour
45g boiling water
Add the boiling water to the flour, mix until well blended it forms a dough. Cover, cool and keep in the fridge for at least 12 hours
Ingredients B
170g bread flour
70g rye flour
15g sugar
5g salt
4g instant yeast
Ingredients C
1 teaspoon molasses (I used syrup since I had much left)
140g cold water
Ingredient D
15g butter
Steps
- Mix Ingredients B until well-blended. Add in Ingredients C and knead to form rough dough. Add in Ingredients A (overnight dough) and knead until well-blended.
- Add in Ingredient D and knead to form elastic dough.
- Cover the dough and let it rest for 40 minutes or until it doubles in size in warm place.
- Divide the dough into two equal pieces and mould it round, letting it rest for another ten minutes.
- Flatten the dough like a pan cake, and roll it up to form an oblong bread. Tuck the ends to lying on the bottom.
- Brush the top of the bread with water, taking care not to make it too sticky, and coat it with some rye flour.
- Placed it on a greased loaf pan or if you are using a larger pan, grease the whole pan, otherwise it will be difficult to take out later. Use a light colour pan. Let it rest for another 40 minutes.
- After this final proofing, using a sharp knife, make shallow swipes along the loaf, this allows it to slightly open and it makes a pretty picture when baked. Don't press it down too deep.
- Bake at 200 degrees Celsius for about 20-25 minutes.
Fine Rye Flour
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