Yesterday I decided that I wanted to create a rye bread recipe to use with my sourdough starter so I consulted my baking books for some inspiration. Probably my favourite of these is Rose Levy Beranbaum's 'Bread Bible'. If you're looking for just one book on baking bread this is it. It's really comprehensive & has some great tips on shaping the dough which I used to make my round loaf. Here's the recipe that I came up with:
Kerry's Rye Bread
250g rye flour
250g strong white bread flour
1 tablespoon dried active yeast
1 tablespoon salt
1 tablspoon fennel seeds
1 tablespoon caraway seeds
1 teaspoon sugar
1 tablespoon molasses
1 tablespoon olive oil
180ml liquid sourdough culture
enough warm water to bind everything to a dough (sorry, I never measure this)
Mix all the dry indredients together. Add the wet ones & form into a dough. Knead for 10 mins then put into an oil lined bowl & tightly cover with cling film. Leave in a warm place to rise for an hour or until doubled in size. Punch the dough down & form into a round. Place on a baking sheet, cover with a tea towel & leave to rise again for another half an hour. Heat the oven to 200 c. Sieve some white bread flour over the top of the loaf & then use a sharp knife to slash the top. Bake for 30-40 mins.
7 comments:
That looks gorgeous! I especially love sourdough bread... but seem to lack the patience to make it.
(PS. this is Sue from Imperial S'n'B... stalking you online!)
Hi Sue,
Nice to see you in my blogosphere. Was good to meet you last week. I'm looking forward to some more knitting & chatting on Wednesday. See you then.
looks yummy!
this place is dangerous to visit before breakfast :)
Breakfast? At 4.36am? You crazy girl. ; ) xx
Mmmm. Was that made with Son of Boris?
Ahem. Work blog login. (jon)
That's right Pluto! Bob is still going strong. How's Boris doing these days?
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