A unique recipe full of flavour. Much lighter than normal Rye bread
1 Cup Strong Wolemeal Flour
1 Cup Strong White Flour
1 Cup Dark Rye Flour
2 Tblsp Dried Milk Powder
1 Tblsp Wheat Gluten (not entirely necessary but it will lighten the loaf)
1 Tblsp Honey
3 Tblsp Olive Oil
3 Tblsp Caraway Seed (Vary the amount depending on taste)
3 Tblsp 5 Seed Mix (Vary the amount depending on taste)
1 1/2 Tsp Salt
3 Tsp Dried Yeast
400ml Warm Water (can vary depending on age and water content of the flour)
In a bowl mix the seeds with a little of the water to soften
Add yeast and honey to the remaining water and stir well. Leave for around 10 minutes until froth forms
Mix the flours, salt, milk powder, wheat gluten and olive oil in a bowl
Add Yeast/ water/ honey to the flour bowl
Mix ingredients until fully combined
Turn out the dough to work surface and knead until a soft pliable dough forms. (At least 10 minutes). Remember wetter is better but not glued to your hands and the work surface. It should be leaving your hands fairly clean of dough.
Flatten the dough
Drain off excess water from the seed mix and lay the seed on top of the flattened dough
Roll up the dough and knead for a further 5 minutes until the seed is fully dispersed within the dough
Cover the dough and leave for around an hour or until double in size
Turn out the dough and knock back. Do not overdo this - be gentle
Grease a bread tin
Split the dough into 4 equal pieces
Flatten each piece to an oblong shape about the width of the loaf tin
Roll up each piece and place in the loaf tin side by side. If liked the top of each piece can be rolled in sesame / poppy seed etc.
Cover and leave until double in size
Preheat oven to 190c
Bake for around 30 minutes (check at 25)
Remove from oven / bread tin. Cool for around half an hour
Added by: grahamgreatrex
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.