This is a rye bread recipe that turned out to be a pleasant surprise. The only improvement I would make for myself will be to use a proper loaf pan instead of making it into a boule. If you have some rye in the pantry and 4 hours to spare, this recipe is it.
Credit: Adapted from King Arthur Baking
Ingredients:
2 cups bread flour
1cup rye flour
1 instant instant yeast
1 tsp sea salt
2 tbsp dry milk powder
1 tbsp brown sugar
1 tsp fennel seeds
2 tbsp unsalted butter
1 cup lukewarm water
Method:
Combine all 8 components, mix and leave to rest for 30 minutes.
Knead on the mixer for 10 minutes until dough comes together.
Leave to ferment, for about 2 hours.
Shape the dough into a log and transfer to a loaf pan.
Let the dough rise until almost doubled in bulk.
Score the bread with a sharp blade. Mist with water.
Bake the bread in a preheated oven at 170C for 40 minutes.
Leave the loaf to cool completely before slicing.
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