Potato Buttermilk Bread | home | Wholemeal Millet Seed Bread

Wholemeal Rye Bread

_Baking time again, so this time I decided something wholemeal would be good, and everyone like a little rye, so wholemeal rye bread it is._

_I just made this up as I went this time, and it turned out just right, and very tasty._

!/recipes/images/20.jpg (Wholemeal Rye Bread)!

h2. Ingredients.

h3. Stage 1.

* 2.5 cups warm water (24C to 37C)
* 1 cup rye flour
* 1 cup wholemeal plain flour
* 2 Tablespoons of white sugar
* 1.5 Tablespoons of active dry yeast

h3. Stage 2.

* 4.5 cups of plain flour
* 1 level Tablespoon of salt
* about 1/4 cup of semolina flour (course)

h2. Method.

h3. Stage 1.

In a large mixing bowl place the water and sprinkle the yeast over the top.
Sprinkle the sugar on top of that and whisk together until combined.
Whisk in the Rye flour and then the wholemeal flour, until you have a runny and smooth batter.
Cover with a tea-towel and let sponge for 15 mins or so. (should double in bulk).

h3. Stage 2.

Add the salt and 1 cup of flour and stir vigorously with a wooden spoon. Gradually add the remaining flour(s), you’ll probably need to knead the last cup and half in by hand.

Knead the dough until springy but still a little sticky (if it’s not a little sticky you’ve added too much flour and it probably won’t rise enough, you might be able to work a little more water into the dough if you’re careful).
When springy, work the dough into a ball.

In a lightly greased very large bowl, place the dough ball in the bowl and turn once to coat with the grease of your choice (olive oil, butter, whale blubber….)

Cover the bowl with cling-wrap and allow to rise for 1 to 1.5 hours (until doubled in bulk).

h3. Stage 3.

Tip the risen dough onto a lightly floured surface and knead lightly into a bread shape (a roll/block about the length of your bread pan). Place the shaped dough in your (greased) bread pan and cover loosely.
Sprinkle with finely grated parmesan cheese.
Pre-heat your oven to 180C.
Allow to proof for about 1/2hr (it should yet again double in bulk).

Bake for 40 minutes, turn out immediately onto a cooling rack. The loaf should sound hollow when tapped.

h2. Notes.

Delicious still warm spread with butter.

posted to Breads and Baking,Recipes @ 11:26 pm

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Potato Buttermilk Bread | home | Wholemeal Millet Seed Bread