DARK RYE BREAD RECIPES
DARK RYE LOAF | BREAD | RECIPES | DOVES FARM
The black treacle in this recipe helps to develop the characteristic dark crust on this wholemeal loaf. As rye bread can tend towards stickiness, this dark rye dough is kneaded less than other types of bread.
Number Of Ingredients 10
Steps:
- Measure the black treacle into a jug or bowl, add 100ml hot water and stir until dissolved. Add 300ml cold water and stir to combine. Put the flours, yeast, sugar and salt into a mixing bowl and blend them together. Stir in the prepared water, and when everything looks craggy and lumpy, stir in the oil. Using your hands, gather everything together into a smooth, soft, doughy mass. Do not knead. Invert a large mixing bowl over the dough bowl or cover with a clean tea towel and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb bread tin. Knead the dough for 50 presses then shape it and put it into the prepared tin. Invert the large mixing bowl over the tin and leave to rise in a warm place for 45 minutes. Pre-heat the oven 20 minutes before you plan to bake. Remove the bowl and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave to cool on a wire rack.
RYE BREAD RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios
Provided by Cassie Best
Categories Lunch, Side dish
Total Time 50 minutes
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
- Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
- Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.
- Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving
Nutrition Facts : Calories 170 calories, FatContent 1.1 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 34.3 grams carbohydrates, SugarContent 2.3 grams sugar, FiberContent 6.9 grams fiber, ProteinContent 5.6 grams protein, SodiumContent 0.3 milligram of sodium
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Reviews 3.9
Total Time 45 minutes
Cuisine Europe, German
Calories 126 calories per serving
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