Having had a gut full of wheat and lactose this week and suffering for it, I was determined to be good this weekend. In order to breakfast on my favourite avocado on rye, I needed rye bread. It’s also a vegan recipe, if that suits your circumstances.
- 400ml warm water
- 1 sachet dried yeast (7g)
- 4 cups rye flour (or 2 each of rye and spelt)
- 1 & 3/4 teaspoons salt
- 1 teaspoon cream of tartar
- 3 tablespoons barley malt (or treacle)
- 1 tablespoon sugar
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon olive oil, for greasing
Combine the yeast and warm water, and set aside until the yeast starts to bubble at the surface.
Add to the flour and process using a dough hook (or wear out your mixing arm if you’re being all manual about it) for about 5 minutes. It will be very sticky!
Coat a bowl with the olive oil with your hands and scrape the dough into it. Turn it over a couple of times to coat it with oil (your hands will still be oily which should help stop the dough sticking to you). Cover the bowl with a clean tea towel and place in a warm place for the dough to rise. It needs to double in size.I put mine outside in the weak spring sunshine and it doubled in about an hour.
Knock the dough back – ie give it a couple of whacks to remove all the air – re-cover and leave it to rise a second time – another 1 – 1 1/2 hours.
Cover again and leave another half an hour or so to prove.
Pre heat your oven to 190ºC. Whack the loaf tin in and bake for 40 minutes or until the bread sounds hollow when tapped on the base (slip it out of the tin first!).
I got distracted talking to next door about their chickens and I let the loaf stay in just a little bit too long – hence this next photo shows a slightly over-browned bread!
Try to restrain yourself until the bread cools before slicing & slathering in butter* and jam.
*(that bit not vegan….)