Saturday, February 2, 2013

30% Rye bread

Been wanting to make a rye bread but not found a really nice recipe, 
so I adapted the kita recipe to use with the rye flour...This is a lovely mix, a lovely soft bread...
(I am still working on a larger portion of rye flour bread!)

You will need:
300gr Rye Flour
700gr Stone ground white flour
10g dry yeast
500ml luke warm water
2 eggs
2 Tblsp honey
2 tsp brown sugar
120 gr butter - melted
1 Tblsp salt
seeds for topping  (sesame, poppy, sunflower)
 melted butter and milk wash

Place the rye flour, white flour and salt into a mixing bowl. 
Dissolve the yeast in the warm water, add the 2 tsp of sugar. 
Whisk the eggs with a fork, add the honey, pour into the yeast mixture. 
Melt the butter. 
Pour both the butter and yeast mixture into the flour and mix to form a dough. 
It is quite sticky. Knead for a few minutes - not to long. 
Place the dough back into the bowl, cover with a towel and allow to rise (proving) in a warm spot for 1 hour.
Tip the dough out onto a floured surface and divide into the amount of loaves or rolls you would like to make.Place in greased oven pans.
Brush with a little melted butter mixed with milk onto the breads and 
sprinkle with seeds if using!
Allow to rise for another hour.
Preheat the oven to 180 degrees Celsius and bake the breads for approximately 20 minutes - always keep a check because ovens differ.
This made 2 loaves and 9 rolls as in photo above
Give it a try...

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