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Monday, October 25, 2010

Rye bread

There's more than one other being eyeing the rye bread immediately after it is baked
My hubby is a fan of bread. In spite of his rice eating background, he can subsist on bread and never complain. Rye is one of his favorite, a recent pleasurable discovery , because of its  nutty and robust taste. As rye is low in gluten, I use it as a small component of the regular bread recipe.

A thin slice of rye bread, laced with cream cheese, smoked meat is always a family favorite, lunch or dinner.

Water roux :
15 g bread flour
75 g plain water

Whisk both roux component over medium-low heat until mixture reaches 65 C. Mixture forms streaks with whisk and
 looks like a weak watery translucent paste. Remove pot from heat. Cool.

220g bread flour
30g rye flour
1 Tsp  milk powder
80g Tang Zhong / water roux
105ml warm water
4g salt
25g sugar
5g dry yeast
25g olive oil

Add everything mentioned above in the bread machine retainer. Set to dough cycle. `
Retrieve dough one and a half hour later
Remove bread stirrer, punch dough and return it to machine.
Let rise for one hour or until dough doubles in size.
Set bread machine to bake mode.
Bread is ready in one hour.
Remove baked bread, cool completely before cutting or storing.
Keeps well for 3 days.

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