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October 09, 2014

Rye & Grain Loaf

Written by John Kilroy

  • 350g light rye flour
  • 350g white bread flour
  • 50g malted rye grains
  • 420g tepid water
  • 10g salt
  • 15g fresh yeast or equivalent
  • 40g soft butter (optional)
  1. Combine the flours, grains and salt in a bowl.
  2. Add the butter in knobs if you're using it
  3. Dissolve the yeast in the water and add to the bowl
  4. Mix with a wooden spoon until combined
  5. Scrape off your spoon and down the sides of the bowl. Cover and leave for 10 minutes for the water to absorb and gluten to start to form.
  6. Tip the dough onto a lightly oiled surface and knead for about 12 turns. Cover and leave for another 10 minutes.
  7. Knead again for another 12 turns. Cover and leave until substantially risen.
  8. Turn the dough out and shape as you wish. Place on a floured baking tray and leave to prove for another 20-30 minutes.
  9. Preheat your oven to 230C (adjust temps and times for fan ovens).
  10. When risen and ready to bake, slash the top of the loaf and dust with flour.
  11. Bake for 25 minutes then turn down the oven to 180C and bake for another 25-30 minutes.