JOANNA'S FOOD: family cooking, from scratch, every day

Thursday, February 04, 2010

A rustic rye boule

I tried a couple of weeks ago to make a rye loaf, but it was fit only for the hens. They loved it, but they're connoisseurs of good grains and flours, rather than bread. This one is a success, because 75% of the flour is white, giving the dough enough gluten to rise. I'm still on a mission to make a loaf which is mostly rye - and I'd also like to find some darker rye meal than the very pale flours available here. Suggestions warmly welcomed.

I used the no-knead method for this loaf: it's my favourite way to bake, because of its elegant simplicity - you let time do all the work for you, and the result is a flavourful rustic boule. (You may remember the sensation this recipe caused when it went viral in 2007.)

400g flour altogether (100 of which was rye), about half a teaspoon of yeast, and a little less than a teaspoon of salt. Otherwise, no change from Jim Lahey's original no-knead method.

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Wendy said...

Looks like a lovely loaf.
Will be interested to hear it you get any replies about dark rye bread.
I used to live in Finland and I desperately miss the dark rye rolls I used to eat there. Whenever I go I fill my suitcase with the stuff on my return!

Joanna said...

Thanks for kind words Wendy.

I've got the answer to the dark rye bread question; I'm going to make and post it next week


Olive Oyl said...

Have you seen Dan Lepard's recipe for a cider/rye bread, in today's Guardian? More fuss than the no knead but looks good.

colleen said...

That bread looks amazing. I've been using a breadmaker for the last six months- cheap and convenient but entirely unspectacular. Will definitely give this a go.

Kristy Sayer said...

This bread looks deliciously crusty, Yum!

thenewstead6 said...

My bread making has been revolutionised by these books Even though the gluten powder was hard to source in the UK I've managed it, and the breads are amazing. Fresh bread, every day, with 5 minutes of effort = brilliant! (ps loving the blog)

Joanna said...

Thanks for kind words. I have made the Artisan Bread in 5 a couple of times, and I'm not sure why I don't do it all the time. I'm going to have another go this weekend, when there's not much time for baking, and try baking it in a Le Creuset pan, as that also takes some of the effort out of the process, which is important when you're busy. I've been re-reading Elizabeth David's chapter on ovens in her book of baking, and this heated pan method is really ancient, the fore-runner of the oven.