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Rye Bread

Updated: Oct 24, 2021

Four part of wheat, one part of rye. You can use wholemeal Rye or white Rye flour.

The result is a very juicy and long fresh bread with a tart touch.

An excellent everyday bread, perfect to prepare a Bruschetta!


​Difficulty level:



Cooking Time:

​45 minutes

Oven Temperature:

​Pre-heat to 250˚C - Cook at 230˚C

​Cooking Method:

​Static Oven, With a Pot


Ingredients for about 1 kg:

Using Sourdough Starter

  • 400g Manitoba Flour (W370, P/L 0,5/0,6)

  • 115g Rye Flour

  • 2g Diastatic Malt or Honey (optional)

  • 370g Water

  • 12g salt

  • 100g Sourdough Starter

  • 15g Apple Cider or Apple Vinegar

​Using Dried Yeast

  • 465g Manitoba Flour (W370, P/L 0,5/0,6)

  • 115g Rye Flour

  • 2g Diastatic Malt or Honey (optional)

  • 390g Water

  • 12g Salt

  • 10g Dried Yeast

  • 15g Apple Cider or Apple Vinegar

Steps:

  1. Mix the yeast with the water and the malt until it is almost dissolved.

  2. Add the flours and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for about 10 minutes.

  3. Add the salt, the vinegar, and continue mixing for another 3 to 5 minutes, or until the becomes smooth and elastic. You can determine the correct development of the gluten network when the dough remains on the dough hook. The gluten network is important to obtain the best results during the raising phase and to get a stronger and elastic dough for bread shaping.

  4. Remove the dough from the mixer and leave it to rest on a wood surface covered with a bowl for about 1 hour.

  5. If you want to make smaller breads now it is the time to cut the dough into smaller pieces (Use a kitchen scale to ensure they are all the same weight).

  6. Stretch the dough or the portions of dough and fold it in 3 (as you would do with a letter to be placed into an envelope). Rotate the dough by 90 degrees and stretch and fold again. You should repeat this step about 4 times.

  7. Give the dough a spherical shape (or the shape you prefer) and put it in a well floured proving basket.

  8. Put the dough in a warm dry place to rise until it double up in volume (the best temperature for this phase is between 25°C and 28°C).

  9. Preheat the oven with an oven proof pot to 250°C.

  10. Carefully transfer the raised dough into the pot and cover it.

  11. Bake at 230°C for 45 minutes.


When the dough is almost ready add in the mixer one or a combination of the following: olives, dried tomatoes, roasted walnuts, herbs, or anything you like. You’ll be delighted of how a very simple recipes can give you so many different results. Just use your imagination!



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