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Everyday White with wholemeal Rye

250g wholmeal Rye Flour

250g White No1 Flour

10g BIOREAL Organic dried yeast

Combine the above ingredients well then add

680g of cold water

Mix well to a heavy batter consistency, cover and refridgerate overnight

Add to the above a further 500g of White No1 and 15g of Salt

knead well until an elastic dough is formed

Leave this to prove for about an hour depending on the room temprature.

Divide into two pieces and shape by folding gently to preserve some of the trapped gas

Leave to prove in bannetons for about 40min then bake in a hot oven for 40min