Published as part of the Weekly Photo Challenge
Bread crumbs, so versatile! Texture that turns into other textures. What are you using it for? Stuffing? Alla Milanese? Schnitzel? Crumble? Do you like it crackly? Soft? Fried? Baked? Well… it’s great!
By now, it must not be a surprise that I like rye. It just makes every baking good… just good! Rye pizza dough, rye scones, rye bread, rye cake…
I usually add a whole bunch of stuff to my breads, such as almonds, sesame seeds, chorizo, cheese, milk instead of water… you name it! This time, I tried the all natural approach, bread as it is supposed to be! Just the most basic ingredients: Flour, salt and water.
- 350g of stoneground organic rye flour
- 100g of very strong wholemeal organic flour
- 100g of rye sourdough starter (my sourdough was exclusively grown and is fed with 100% organic rye flour and the sourdough was just grown with flour and water, nothing else.)
- 300g of water
- 10g of salt
- Mix the ingredients in a bowl with a wooden spoon;
- Place the dough in a well floured surface (some of the wholemeal flour usually) and knead for approximately 12 minutes, until the dough is smooth and uniform. If your arms don’t hurt, you haven’t kneaded enough;
- Leave it to first rise overnight (approximately 6hrs);
- After it has risen, knock the air out and knead for another couple of minutes. At this stage, you don’t need anymore flour;
- Put it on the baking tray and leave it to rise for another 3-4hrs in a warm place (23-25°C) until it has almost doubled its size;
- Make very clear and deep cuts. It will rise more in the over;
- Bake it for approximately 40 mins at medium-high heat (Mark 7, 220°C)
- Place it on a wire rack and leave it to cool. Full flavour will come after 24 hours rest!
I started making this last night and just finished it and I will have it for breakfast tomorrow morning! And, needless to say, I will very much enjoy it! Simple and extremely tasty bread that looks amazing! Three ingredients with a touch of life! Can’t beat the taste of simple, homemade sourdough!
Well, I can’t really call my website “The World is a Windmill” without saying something about bread! Probably the one thing common to all cultures, in one form or another.
I like baking. It is therapeutic and relaxing (you get to hit something that is going to be beneficial to you), it takes skills and practice and it is a lot tastier than what you get in the local shop.
And of all the breads I make, rye is by far my favourite! The hardest one to knead too, but worth the effort! Because I keep wholemeal flour to a minimum, it is lighter than 100% rye (heavy stuff!), just just for the gluten to let the bread rise.
This is my own recipe… at least my attempt to make it original!
- 300g of rye flour;
- 100g of wholemeal flour;
- 100g of rye sourdough starter;
- 125g of water;
- 125g of full fat milk;
- Salt to taste;
- 15g of honey;
- 50g of sesame seeds
- Heat up the water, milk and honey to around 40°C, mixing until the honey dissolves;
- Put the ingredients in a bowl and mix with a wooden spoon;
- Once, mixed, place the dough over a well floured surface and knead it for about 10 minutes (hit is as hard as you can, the dough gets very hard!);
- Leave the dough to rise in an oiled bowl overnight and cover with a moist towel;
- Knead the dough again for a couple of minutes and place it in the baking tray and leave it to rise for a couple of hours;
- Make a cut on the top (about 1cm deep) and bake it for around 40 minutes on medium heat (200°C, over mark 6);
- Tap on the bottom and it needs to sound hollow. If not, leave it for a little longer;
- Leave it to cool on a wire rack.
Definitely worth the effort… enjoy it!!