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.
Related posts
Daily bread
Daily bread 2
Six seed rolls
Bread knots - another simple way to make beautiful and delicious rolls, using this dough, or your default dough
Yeast starter for bread - and the bread make your own sourdough starter
No-knead bread the famous NY Times recipe
Speeded-up no-knead bread and a different take on it
Yoghurt bread fabulous, easy, TRY IT
Quick oat loaf
Spelt bread - it's getting easier to buy this highly-flavoured flour
Anti-oxidant tea bread - I made this for my husband for a pre-surgery boost - delicious, too!
Yeast conversion - fresh/dried/quick
Oven temperature conversions - Centigrade, Fahrenheit, gas mark, descriptive
Things to do with stale or leftover bread
Be warned, these suggestions only work with good bread - useless with supermarket pap!
Panzanilla
Herb stuffing for roast chicken
Grilled trout with rosemary stuffing
Baked scallops
Anchovy toasts
Posts
7 comments:
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!
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
Joanna
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.
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.
This bread looks deliciously crusty, Yum!
My bread making has been revolutionised by these books http://www.artisanbreadinfive.com. 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)
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.
Joanna
Post a Comment