This morning I am trying a new Rye bread recipe, it is currently in the oven with 20 minutes to go. I’ve really missed making simple bread since Becky found out that she needed to cut wheat out of her diet, and I have been on the look out for an alternative to allow me to bake a couple of loaves of sour dough a week. Nothin beats home made (warm) bread, it almost seems as though it is in our DNA to respond to the smell of baking, and certainly it has been a staple in our diet since ancient times. So I am testing a Rye bread recipe, and should have the results in the next 20 minutes. The recipe is as follows.
1 packet of ready made yeast
300g of rye flour
280ml of warm water
Large pinch of salt.
It also added flaked almonds and a tiny handful of cumin seeds, but you could play with the flavours. Now……it’s important to say that Rye does contain a gluten, so if you are totally gluten free then maybe don’t bother with this one, but the it is a different kind of gluten to wheat, so some people are O.K with it. (Becky can eat Rye and oat gluten). because of the different gluten it is not necessary to kneed the bread. Simple combine the ingredients into a very wet dough, pop in your bread tin and leave to rise somewhere warm. ( I left mine in front of a cooling fire overnight). leave it to proof for at leas 3 hours and then
Pre heat oven to 200, and bake for 45 minutes.
The bread won’t come out like a dark German rye bread because this recipe does not include molasses. Some people say lave it for two days to mature before use, but what kind of psycho bakes bread and then doesn’t eat it warm???
Wel, the flavour is excellent, I’ve just taken it out of the oven and had a couple of slices. The middle is a bit soft so I might add a little bit less water, and it is pretty dense and small, but lovely… It will be baking it again.