Rye Bread Using Yeast
500g Rye Flour
10g Salt
15g Fresh Yeast or 10g dried
350ml Warm Water
1. Place all ingredients into a mixing bowl and mix to a clear dough.
2. Tip dough out onto a well floured surface and roll around in the flour to avoid sticking.
3. Place into a greased bread tin or a well floured proving basket and prove for 35 minutes.
4. Preheat oven to 250ºC and bake for 50-60 minutes. Reduce the heat half way through baking to 200ºC
This method is quicker than using a sour dough starter and will produce a reasonable Rye bread, but the flavour is nothing compared to the sour dough method.
Added by: webmaster
Bread machine review
Quantities: We increased the water from 280ml to 350ml Settings: Put on a rye setting and use the rye kneading. Verdict: Very Tasty, but more work needed to get the right consistency.
baker: 2010-09-08 Add reply
Reducing chewiness
This is similar to my basic rye loaf (using light rye flour), except that my hydration is 60% plus or minus a dribble, depending on how the flour behaves. I also add 4 tablespoons of e-v olive oil - it gives a softer, less chewy, crumb, and rubbing the dough with a little oil before the final proving gives a lighter, crisper, crust (and obviates the need for flouring brotformen). Vary the oil content - what suits me may not suit you. And I also use Fermipan yeast, in a starter made from 100ml of the water, mixed with a scant teaspoon of yeast, ditto malt extract, and a tablespoon of the flour. Use when it develops a thick, creamy head - about 20-30 minutes. It does make a difference - the dough rises much better than just tossing the yeast into the mix dry.
: 2010-05-25 Add reply