It’s another bread recipe. It’s the easiest way to try as we always need bread and there is no good bakery around. I promised myself that once I come back from a short break in Poland, I will make a new batch of starter, or maybe I will find a gentle soul that will share some with me. In the meantime, I try new yeast bread. They are usually less demanding.
I’ve discovered lately Hairy Bikers Bakeations. We don’t own TV, I usually don’t come across new tv shows, unless somebody recommends them to me. But I felt in love with this one immediately. It’s hard not to as the first episode is filmed in Norway, I love nordic pastries and the views are breathtaking. So after I watched this first episode I run into kitchen to try one of the breads. It called for rye flour and one of the first things I’ve learnt while baking breads is that you can’t mess with flours unless you know what to do. The bread in the episode looked nice, not as heavy as other rye recipes I tried before. You need to be careful as you use different flours as they have different gluten levels, and that means that you may need to knead it longer, or add more water etc. You just need to know what are you doing.
Hairy Biker's rye bread
Recipe from Hairy Bikers’ Bakations
This is an everyday bread, dense with a sweet hint. As you see it has lovelycolour.
- 175ml full-fat milk
- 175ml water
- 2 tbsp dark soft brown sugar
- 7g fast-action dried yeast
- 250g rye flour 200g strong bread flour, plus extra for dusting
- 1 Tbsp fine sea salt
- 2 tsp caraway seeds
Place the milk, water and sugar in a small saucepan and heat just until sugar dissolves. Check the milk temperature, it should be luke warm, or as they say blood temperature, so it means below 36°C is fine. If it feels too warm leave it to cool down. Otherwise, you will kill the yeast.
Stir in the yeast and leave for 10 minutes or until there a light foam forms at the surface. Put the rye and bread flour in a large bowl, add the salt and caraway seeds. Pour the yeast mixture and mix with a wooden spoon and then knead it on a floured surface until dough is smooth and elastic (about 10 minutes). You can use a stand mixer as well. Put the dough into the lightly oiled bowl, cover it with a cling film and leave to rest for 1½ hour or until it has doubled in size.
Punch the dough to deflate and knead it for a minute. Form it into the ball and put into the floured basket or a bowl covered with floured tea towel.
Leave it for 40-50 minutes or until the dough doubled in size. Put the cast iron pan into the oven and heat it to 240°C. Put the risen dough into the heated pan. Cut it a few time with a sharp knife at the top. Bake for 25 minutes and take the lid off. Bake for 10 more minutes or until golden. Cool for at least 20 minutes before serving.