So I was planning to bake a cake today, I even went to the supermarket to pick up supplies, big old list of ingredients in hand, but I got just a little distracted in the flour section (it helped that Sam was off getting her hair cut so was free to be very geeky and stare wide eyes at all the pretty packages on the shelf). It would seem we are all a little spoiled these days with at least 20 different types of flour for every type of bread, cake and pasta you can think of. With this in mind I got thinking, my cake uses plain flour which is a little … well plain if you ask me. Now rye flour on the other hand :O well that sounds all new and exciting doesn’t it? …hmm maybe just to me 😀
It doesn’t take too much insight to see how once the rye flour was in my shopping cart that today’s project became rye bread. So here we are …. a post about rye bread.
Now before we go any further I feel it is important to point out that I did not abandon my cake plans, it is the weekend after all, more than enough time for two baking projects, so watch this space for detail on how that goes! (I have good feelings… much cream and butter was purchased)
And so to this recipe, those of you paying attention to my pictures will notice a distinct lack of caraway seeds which one might usually associate with rye bread. They are not up there on Sam’s favorite flavours list so have been omitted, but feel free to add a couple of tablespoons of them to the flour mix if desired.
For the starter
3/4 cup rye flour
3/4 cup bread flour
1/2 teaspoon yeast
2 tablespoons sugar
1 1/2 cup water at room temperature
For the flour mix
2 1/4 cups bread flour
1/2 tablespoon salt
1 teaspoon yeast
1/2 tablespoon vegetable oil
2 tablespoons caraway seeds (optional… apparently 😛 )
1. Starter – In a large mixing bowl mix all the dry ingredients. Slowly mix in the water and whisk until well combined into a smooth thick batter. Cover with cling film and set aside.
2. Flour mix – In a separate bowl mix together the remaining dry ingredients, making sure the yeast is well distributed before adding the salt. Uncover the starter and sprinkle the flour over the surface – resist the urge to stir it in at this point! Cover with cling film and leave at room temperature so grow for 1-4 hours. The longer the better really.
3. Mix – Slowly combine the flour mix and starter until it forms a rough dough. Place in your handy dandy stand mixer and knead on a medium speed for 10 minutes. Turn out into a lightly oiled bowl, spray the surface with cooking spray and cover with cling film. Leave in a wrm place for 2 hours or until doubled in size.
4. Shape and rise – Turn the dough out onto a floured surface, stretch into a rectangle and fold in three like a letter. Place back in the bowl, cover and leave to rise for another 45 minutes. Turn the flour out back onto the counter, shape into a ball and place on a lightly floured baking sheet. Lightly cover and leave to rise for an hour.
5. Slash and Bake – Using a sharp knife slash the dough as you fancy and place in an oven preheated to 220ºC. After 15 minutes turn down the oven to 200ºC and bake for a further 30 – 40 minutes until golden brown and hollow sounding.
OK all made and cooled… wow, I’m very happy with my little old loaf of rye bread. The whole place smells totally delicious in a very different way to baking a white loaf. So next time you are at the supermarket pause a second in the flour section and take a look around, you may be surprised what you end up baking 😀