100% RYE BLEND RECIPE
Simple Rye Loaf
Rye bread is not as popular with home bakers, which is a shame because it is the easiest to make and often the tastiest, best keeping and more nutritious. So with this simple recipe I hope that more people will come to relish the rye.
300g Bread For Life 100% Rye Blend flour
230g Luke warm water
5-6 g salt
4g/half sachet dried yeast
100g of your sour dough starter
If you are using your own sour dough starter and no yeast, then here is a simple feeding schedule.
First feed 1:2:2
- take 10 g starter
- add 20 g water
- and 20 g flour
Second feed 1:2:3
- take 50 g starter
- add 100 g water
- and 150 g flour
This gives you 300g of starter, enough to make 3x500g loaves or 2x750g loaves.
Decide if you are using yeast or starter or a combination of both. You could use 100g of starter and 2-3 g of dried yeast as “insurance” in case your starter is not “fertile” or active enough. In time, home sour dough bakers get to know their starters like pets and often give them names!
Put your chosen ingredients in mixing bowl, stir together with wooden spoon until fully combined. The dough will remain sticky throughout the whole process, do not worry or get you hands covered in dough – use the wooden spoon. Place the dough bowl on top of a saucepan of warm water, repeat the stirring with wooden spoon 3 or 4 times over the first 15-20 minutes.
Then leave the dough sitting in the bowl until it starts to prove up.
Some home bakers start by making rye bread with half wheat flour and half rye flour. This makes it easier to mix, shape, prove and bake. But do not be scared of making a 100% rye loaf.
If you want to experiment with adding seeds, try first with 80 -100g of sunflower/pumpkin mix. Add these right at the beginning, keep some back to sprinkle on if you want. The more seeds you add the more water you need, and the denser the finished bread.
Get your oiled tin ready, and place one handful of rye flour on the worktop and one to cover the dough in the bowl. Try and remove the dough from the bowl in one piece, this is not easy, especially if you have left the dough too long in the bowl; but with flour or oil or water, a good spatula and practice you will achieve this.
Once the dough is on the worktop sprinkle another handful of flour on it and with clean dry hands gently pat and shape the dough into a form that will fit in the tin. As soon as your hands get sticky dip them in flour.
Once the dough is in the tin put it in a plastic bag to prove. Or you could place it in the fridge to cool down and bake the next day.
Rye flour does not have the gluten strength to give a well risen loaf, so do not let it double in size. It should increase by around a half. Pushing you floury finger into the dough it will not feel like a wheat dough. Do not over prove it or try to cut it.
When you think it may be ready place it in the oven at 240c but immediately turn it down to 175c.
Pro tip: I like to have the tin over sized so that i can easily put a baking tray lid on top of the tin. This keeps the dough flat and moist.
Bake for 45 minutes with lid on then remove. It will need another 15-30 minutes.
Rye bread will not slice until it has cooled and set, so it is best to leave it 24 hours before cutting into it.