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Sullivan Bakery Rye Bread
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Yield: 1 ten inch round loaf
Preparation time:
Total time:
Source:
300g | bread flour |
100g | rye flour |
8g | salt |
2g | dry yeast |
300g | cool water |
In medium bowl, mix flours, salt and yeast.
Add the water and mix with wooden spoon about 30 seconds.
Cover bowl and let sit until surface dotted with bubbles and more than double in size - about 12-18 hours.
When 1st rise is complete, generously dust work surface with flour. Scrape out dough in one piece. Lift the edges of dough and tuck in toward the centre. Nudge and tuck in to form round.
Place a tea towel on your surface and generously dust with rye flour. Gently place dough on towel, seam side down. If dough is tacky, dust lightly with rye flour.
Fold ends of tea towel over dough and place in warm, draft free place for 1-2 hours. It's ready when it is almost double in bilk and holds an impression when poked with a finger.
Half an hour before end of second rise, pre-heat oven to 250c, with large covered iron casserole in center.
After 30 min, remove lid and turn dough into it...seam side up.
Cover pot and bake for 30 minutes.
Remove lid and bake for 15-30 min more. Bread will be a deep chestnut color but not burned.
Carefully lift from pot and cool on wire rack.
Makes 1 ten inch round loaf.
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