RYE BREAD

Monday, 17 July 2017






Yields: 1 Loaf

INGREDIENTS:

1 teaspoon instant yeast
1 cup (4 1/2 ounces) medium rye flour
2 cups (9 ounces) bread flour
1 1/4 cups water
1 teaspoon salt
1 tablespoon sugar
2 tablespoon sunflower seeds
1 tablespoon unsalted butter
1 Egg white for brushing (Optional)


METHOD:


1.  Combine all the ingredients in the bowl of your stand mixer and knead (15 mins) until it had come together and is beginning to become elastic.
2.  Place the dough in a lightly greased bowl, cover it and let the dough rise for 60 to 90 mins, until doubled the size.
3.  Gently punch down dough to release the air and form it into your desire shape.
4.  Place the dough into pan line with non-stick baking paper. Cover with plastic wrap or a kitchen towel and allow it to rise for another 30 minutes or until it doubles in volume.
5.  Preheat oven to 375 degrees F (190 degrees C).
6.  As an option, brush the dough with egg white/water mixture.
7.  Bake for 35 to 45 minutes or until top is lightly browned. Remove from oven and after 5 minutes remove from pan. Let it cool on the rack.

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