A Rye Bread Recipe
Friday, June 23, 2023
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The more bread I bake, the more I understand the value of having the kitchen in the ideal location in the home. I was adamant that the kitchen should have a view and be on the front of the house while we were designing and building our home. I'm particularly glad to be looking out over a sun-drenched countryside to the far mountains right now because it's six fifteen in the morning on a summer morning and I'm up early, kneading bread because we've ran out once more. Every time you make bread, you can count on at least 10 minutes of quiet reflection as you work the dough; the mechanical, rhythmic motion allows the mind to relax or wander.really healing. It's just an extra perk to have a view as well.
Not always have I baked bread. This development is quite new. Making jam was the first step toward becoming self-sufficient, and then came the day when our neighborhood's rye bread provider, who miraculously produced a loaf that all the kids would eat, changed the recipe and added caraway to it.immediate disapproval from the entire family.
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| Rye Bread. Doc. Pixabay |
Apart from the rare indulgence of fluffy white bread, I wanted to remain off wheat bread because we had stopped using it to try and alleviate my son's allergies and discovered that it benefitted most of us. There was no other choice; I would have to dive into baking bread. I had resisted primarily because it seemed to take so long. mixing and kneading come first, followed by rising, knocking down and shaping loaves, a second rising, and baking. In the chaotic world of a household with three children, who could keep track of all that?
Finally, I take the plunge, consult my buddy Nigel (Slater; I'm not mentioning him by name; he and Nigella (Lawson) are always present in my kitchen, of course in the guise of books), and discover a surefire recipe for a white loaf. It seems easier to start with white, in my opinion. Well, the initial attempt resulted in a respectable, though enormous, loaf, though my son still recalls that the middle was a little doughy. On my second attempt, I produced two really good loaves, and I soon found my groove.
Now to look up a rye bread recipe. The sour dough method seems to be the traditional way to make 100% rye, but I couldn't imagine my family eating that, so I settled with a recipe that used half rye and half whole wheat. Okay, my son the foodie complained that it was a little too sweet, so the next time I made it, I cut back on the honey, but this recipe has since become a staple in our diet, and I am now thoroughly ensconced in my kitchen, enjoying the view every other day as I work to balance the supply with the steadily rising demand.
Anyhow, here is the recipe:
500g rye flour
450g whole-wheat flour plus more for kneading
50g plain flour
1 tablespoon salt
1 10g sachet of instant yeast
1 tablespoon honey
3 tablespoons oil
670 ml milk
125 ml water
The milk should be lukewarm. In a big basin, combine the salt and the flours. Create a well in the center, add the yeast, honey, and oil, followed by the warmed milk and water, and stir. When it begins to resemble dough, transfer it to a surface that has been generously dusted with flour and knead for 10 minutes. As you knead, you'll need to keep adding flour. You may always add more flour, but if it's too dry, the result will be a dry, hard loaf. It is better if it's too sticky than too dry. Put it back in the bowl after 10 minutes, cover it with a plastic bag, and let it sit somewhere moderately warm for about two hours.
On a baking sheet, make two or three loaves, cover once again, and allow bread rise for a further hour. Then knock down, firmly squeezing out the air but without over kneading. Then bake for 30 minutes at 190C or until a tap on the bottom of the bread produces a hollow sound. on a wire rack to cool.
So how do I manage the bread-making in between running kids to and from school, eating, and everything else? I don't always, though. There are times when I start the bread out with optimism, allow it to rise, and then four hours later recall about it, knock it down, and forget to turn on the oven, giving it an additional day or so to rise before it is baked. It does appear to be pretty accommodating, though; no matter what you do to it, you usually end up with bread; it may not always be the ideal loaf, but variety is the flavor of life, after all.
One time I had to bring the kids to school and it wasn't quite done cooking, so I asked my husband to take it out in ten minutes. By the time I returned, we had a pretty effective tool against trespassers. We skipped that one.For lunch, I believe Ryvita was used.
Finally, I take the plunge, consult my buddy Nigel (Slater; I'm not mentioning him by name; he and Nigella (Lawson) are always present in my kitchen, of course in the guise of books), and discover a surefire recipe for a white loaf. It seems easier to start with white, in my opinion. Well, the initial attempt resulted in a respectable, though enormous, loaf, though my son still recalls that the middle was a little doughy. On my second attempt, I produced two really good loaves, and I soon found my groove.
Now to look up a rye bread recipe. The sour dough method seems to be the traditional way to make 100% rye, but I couldn't imagine my family eating that, so I settled with a recipe that used half rye and half whole wheat. Okay, my son the foodie complained that it was a little too sweet, so the next time I made it, I cut back on the honey, but this recipe has since become a staple in our diet, and I am now thoroughly ensconced in my kitchen, enjoying the view every other day as I work to balance the supply with the steadily rising demand.
Anyhow, here is the recipe:
500g rye flour
450g whole-wheat flour plus more for kneading
50g plain flour
1 tablespoon salt
1 10g sachet of instant yeast
1 tablespoon honey
3 tablespoons oil
670 ml milk
125 ml water
The milk should be lukewarm. In a big basin, combine the salt and the flours. Create a well in the center, add the yeast, honey, and oil, followed by the warmed milk and water, and stir. When it begins to resemble dough, transfer it to a surface that has been generously dusted with flour and knead for 10 minutes. As you knead, you'll need to keep adding flour. You may always add more flour, but if it's too dry, the result will be a dry, hard loaf. It is better if it's too sticky than too dry. Put it back in the bowl after 10 minutes, cover it with a plastic bag, and let it sit somewhere moderately warm for about two hours.
On a baking sheet, make two or three loaves, cover once again, and allow bread rise for a further hour. Then knock down, firmly squeezing out the air but without over kneading. Then bake for 30 minutes at 190C or until a tap on the bottom of the bread produces a hollow sound. on a wire rack to cool.
So how do I manage the bread-making in between running kids to and from school, eating, and everything else? I don't always, though. There are times when I start the bread out with optimism, allow it to rise, and then four hours later recall about it, knock it down, and forget to turn on the oven, giving it an additional day or so to rise before it is baked. It does appear to be pretty accommodating, though; no matter what you do to it, you usually end up with bread; it may not always be the ideal loaf, but variety is the flavor of life, after all.
One time I had to bring the kids to school and it wasn't quite done cooking, so I asked my husband to take it out in ten minutes. By the time I returned, we had a pretty effective tool against trespassers. We skipped that one.For lunch, I believe Ryvita was used.
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