Rye Bread
All these while, the impression I have for rye bread is always heavy, not so soft and dense. But this particular recipe tells me a different story!
The loaf is soft, smooth and with nutty taste. In the recipe called for coarse milled rye flour, which I couldn't get one, so I go for the fine grain. It's not much different from a soft White bread besides it's colour. The feeling of the sponge is so smooth, just like touching on cotton wool. No kidding! I absolutely love this healthy loaf. And it's that easy handle, friendly dough too!
I baked the loaf at night, and it stays soft till the next morning.
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Ingredients:
Bread Flour 160g
Coarse Grain Rye Flour 40g
Warm Water 130g
Yeast 4g
Salt 4g
Sugar 14g
Shortening 10g ( I used butter)
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Method:
1. Mix everything in a stand mixer till rough and sticky dough is formed.
2. Oil your hands with a little butter to knead the dough on work top. This will prevent dough get sticky to your hands. Give it a good knead till the dough smooth and springy. It'll takes about 10 minutes.
3. Shape the dough into ball shape and let in prove for one hour or till double the volume. Cover the dough during proving.
4. Bring proven dough to work top and give it a gentle kneading. Cover the dough again to let it rest for 10 minutes.
5. Roll the rested dough into rectangular, then roll up like a Swiss roll and put it in a bread tin to have the last rise. Leave the dough in a warm place with a tray of hot water to keep the moisture of the dough. ( I kept the dough in my oven with a tray of hot water) for 1 hour till the dough rise up to 70% high of the tin.
6. Bake the dough in pre heat oven at 200'c for 20 minutes. Cool loaf without the tin on wire rack.
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