Rye Bread Recipe:
The more I make Rye Bread Recipe, a lot more I am convinced of the importance in the kitchen in the best position in the home. When we designed and built the home, I was determined that your home should have a view and become on the front of the house. Now so it’s six-fifteen of your summer morning, and I’m up early, kneading bread because we’ve to be used up again, I’m especially thrilled to be looking out more than a sun-soaked landscape on the distant mountains. Every time you will be making bread you’re guaranteed a great ten minutes of contemplation because you knead it, the mechanical rhythmic activity frees your mind to wander or switch off…very therapeutic. Having a view added too as well is only a bonus.
I haven’t always made bread. It is a comparatively recent development. Making jam was the initial breakthrough into self-sufficiency, then came manufactured when our local supplier of rye bread, who designed a loaf that (miracle of miracles), the many children would eat, thought we would switch recipes and utilise caraway in it…immediate rejection from the whole family.
We’d stopped the wheat bread to attempt to help my son’s allergies determined it helped the majority of us, so besides the occasional indulgence of fluffy white bread, I wanted to keep off it. There was no alternative; I would need to take the leap into bread making. The main reason that I’d resisted was which it seemed to take so very long. First the mixing and kneading, then your rising, then knocking down and forming loaves, another rising last but not least the baking. Who helps keep track of that in the chaotic life of any three-child family?
So eventually I make the leap, consider my friend Nigel (Slater, not name dropping, but he and Nigella (Lawson) are ever-present around my kitchen, in book format obviously) to find a foolproof recipe for any white loaf, much better to start off with white I think. Well, the 1st try produced an affordable, if huge, bread, though my son still remembers who’s was a bit doughy in the middle. The second try, I got two pretty perfect cakes, and I was on a roll.
Now to get a recipe for rye bread. It seems that 100% rye is made through the sourdough method and I couldn’t see my children going for that, so settle for the half and half rye/whole wheat recipe… triumph. Ok, my son the meal connoisseur complained it became a bit too sweet, so the next time round I reduced how much honey, but this recipe continues to be our staple diet from the time that, and I am now truly ensconced within my kitchen, studying the view, almost daily, while I endeavour to help keep the supply level using the ever increasing demand.
Anyway, finally to your recipe:
500g rye flour
450g whole-wheat flour and a lot more for kneading
50g plain flour
One tablespoon salt
One 10g sachet of instant yeast
One tablespoon honey
Three tablespoons oil
670 ml milk
125 ml water
Warm the milk to lukewarm. Mix the flours and salt in the large bowl. Make a well inside the middle and put inside the yeast, then honey, then oil, pour the warmed milk and water and mix. When it gets doughy come out onto a nicely floured surface (it will likely be extremely sticky) and knead for 10-20 minutes. You will need to help keep adding flour because you knead. It is best for it to be too sticky than too dry – you could add more flour, but too dry can certainly make a dry, hard loaf. After ten mins put it back in the bowl which has a plastic bag over it and leaves in the warmish position for two hours roughly. Then knock down, firmly pressing your air, and not over kneading, then form into a couple of loaves with a baking sheet, cover again leave to rise for the next hour. Then bake for half an hour at 190C until they sound hollow if you tap for the bottom of the loaf. Cool using a wire rack
So how do I keep track from the bread making, involving school runs, mealtimes plus the rest? Well, I don’t always. There are times when I optimistically start the meal off, leave it to increase and four hours later remember regarding it, knock it down, forget to switch within the oven so that it has had an added day approximately in rising time with the time it gets cooked. It does are very forgiving, though – whatever you decide to do it, you are doing get the bread out by the end, may not always be the right loaf, however variety will be the spice of life of course. There was just once it hadn’t quite finished cooking through the time I had to complete the school run, so I asked my spouse to take out in ten mins….. By the time I got back, there was a very useful weapon against intruders. We didn’t eat that one…I think it turned out Ryvita for lunch…!