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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Looks like a lovely loaf.
ReplyDeleteWill 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.
ReplyDeleteI'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.
ReplyDeleteThat 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.
ReplyDeleteThis bread looks deliciously crusty, Yum!
ReplyDeleteMy 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)
ReplyDeleteThanks 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.
ReplyDeleteJoanna