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.
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!
Herb stuffing for roast chicken
Grilled trout with rosemary stuffing
Gardens Illustrated illustrations 2017 ... part 2 - Here is my round-up of the linocut illustrations for Frank Ronan's monthly column in Gardens Illustrated magazine for July to December 2017 (the illustrati...
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