Sunday, 29 January 2012

Light Rye Bread

This Light Rye Bread is lovely and tasty without being overly strong in flavour. I made mine by making a sponge the night before.

For the sponge:
200g strong white bread flour
50g rye flour
1 packet dried yeast
325ml warm water

To finish the bread:
200g strong white bread flour
50g rye flour
10g pouring salt

To make the sponge, combine all the ingredients in a large bowl and give a good stir. Leave for all least 8 hours.

When you're ready to make the bread, add 200g of strong white bread flour, 50g rye flour and the salt. Knead for at least 10 minutes on a lightly floured work surface taking care to stretch the dough. It could start quite sticky, but stay with it and try not to add anymore flour. Once you have an elastic silky dough, place in a large oiled bowl and cover with clingfilm. Leave to rise for 1 hour in a warm place.

The dough should have doubled in size after an hour. Knock back and shape into a big ball. At this point, you can either place the dough on a floured baking tray and cover with some lightly oiled cling film, or you can place the dough in a proving bowl to rise for at least another hour.

Whilst the dough has had it second rise, preheat your oven to 220C. Slash the dough with a baker's blade or a very sharp knife and bake for 10 minutes at 220C. After 10 minutes, turn the oven down to 190C and bake for a further 20-25 minutes. Leave to cool on a wire rack before you devouring!
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