Rye bread, again…
You know how it is. There’s a recipe on the flour bag, and you think you’ll try it out. Well, you know, rye bread is tasty…
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| Cotswold Flour’s Rye Bread recipe. |
Last night, I made the poolish, and it was lovely and frothy by morning. I got the mighty Kenwood Chef out, with its dough hook, and followed the recipe carefully, all the way up to the bit telling me to prove it for 1.5 to 2 hours. After an hour, I found this situation…
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| Underneath this over-excited dough, you can just about see the bread tin. |
That’s a pretty standard sized loaf tin, but it makes a change for a rye dough to rise so well. I scooped as much of it up as I could, and put it all in a bigger tin, which I put in the oven before I remembered to take a picture.
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| Baking begins… |
Then it was time to take the spaniels for their first walk of the day. Luckily, I didn’t meet anyone, and was back in time to remove the tin from the oven, and see what I had created.
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| The result of 40 minutes in the oven, at 220°C |
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| This is called the “crumb shot”. Pretty good crumb, if you ask me. |
And there’s the result. I buttered the slice, and ate it, in the interests of science. It has a good flavour, and I’m looking forward to the rest of it, over the next couple of days. I can’t help thinking I should have had some pastrami ready to go on it…
As someone who bakes a lot of my own bread, I have not done much with rye flour. I've added a bit to mixes with bread flour but never attempted anything like an all-rye loaf. Looks interesting, though. I have similar recipes for similar baking-soda (quick) breads like that that I may try (or trye…) soon, once I have all the ingredients at hand.