RYE BREAD
Clean Supper Club
The Rye Bread Recipe is here!!!
This is for all you lovely people who have requested this recipe.
The thought of making your own bread may seem faffy, but once you’ve done this recipe a couple of times, it will become like an old friend. The taste of this bread is smooth, nutty and slightly dense but it knocks the socks off shop bought rye breads. Don’t expect a big rise but do give it time. We leave ours over night or sometimes longer if we forget about it and it tastes equally great.
Ingredients
500g of rye flour
10g of yeast
10g of Himalayan pink salt
30g extra virgin olive oil
320g of water
Khorasan flour
Kit List
Large mixing bowl
Wooden spoon
Cling film
Method
This dense mix is best made in a large bowl with a wooden spoon & your hands. Put all ingredients into the bowl give them a good stir making sure everything is mixed together. Then cover the top of the bowl and forget about it for at least 12 hours.
Cover a space on the worktop with a good handful of the Khorasan flour. This is an ancient grain but we’ve found it’s the best flour to stop bread dough sticking to work tops. Tip /scrape dough out and then knead or fold for a few minutes until you feel the air is knocked out of it.
Oil a loaf tin and then shape the dough to fit in it. you may need to nudging it in to the corners with your knuckles. Cover bread tin with cling film and leave for an hour or two.
Heat oven to 220 degrees centigrade. Remove cling film and sprinkle water onto the top of the loaf and with a sharp knife slice a shallow groove down the centre of the loaf. Then dust with Khorasan flour, poppy seeds or oats.
Place a deep roasting dish onto the bottom of the oven and fill with 1 Ltr of cold-water. Quickly place loaf on to the middle shelf in the centre of the oven and close the door ( this will help form a lovely crust).
Bake for 30 minutes until loaf is golden brown and when you tip it out of the tin the base makes a solid knocking sound when you tap it with your fingers.
Place on cooling tray to cool completely, before slicing.
If you’ve never made bread before this may all sound rather faffy, but after a couple of attempts it becomes very easy!
Ideal to slice & freeze and take out & use when needed