Light Rye Bread
PREP: 1hr 40min
This is a really good entry level yeast bread to get you started. If you’ve never made your own bread before, give it a try, it is really not as hard as it looks.
- 400g bakers flour (available from supermarkets)
- 100g buckwheat flour (available from health food shops)
- 5g bread improver (available from supermarkets)
- 10g salt
- 15g fresh yeast or 7g dried yeast
- 280g tepid water
- 15g olive oil
Measure out the flours, bread improver and salt, and mix to combine. In a measuring jug mix together the yeast and water and stir to mix thoroughly, add the oil and stir into the dry ingredients.
Knead thoroughly for 7 minutes or until smooth and elastic. The dough should be stretchy and not get holes in it, when you pull it.
Place in a lightly oiled bowl to prove in a nice warm place (ie on top of an oven) for about an hour or until its doubled in size.
On a lightly floured bench, knock the air out of the dough and form a rectangle.
Fold the dough into itself a third at a time. Turn it 90 degrees, and repeat.
Pinch and smooth down the seam, so there are no visible openings or folds in the dough.
Place the dough seam side down in a lightly greased loaf tin or just bake free form. It’s up to you. Let the dough sit in the tin to prove again for another 30 minutes.
Pre heat the oven to 200C.
Before you bake, cut a slit about 1/2 inch deep through the top of the loaf to help air escape.
Bake for 30 minutes until golden brown and when you give the base a tap it sounds hollow.
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