A Polish Rye Bread
It turned out OK! Rye breads are usually more denser than normal breads and this one was dense but definately a bit lighter than some I've made before, especially as I've been adding more yeast to my recipes lately.
This one requires a 'starter' which you need to make 2 days before, so it does require a bit of planning. It also makes this a 'sourdough' bread I guess.
Polish Rye Bread
For the starter:
* 2 tbsp of rye flour
* 1 and a half tbsp of warm milk
For the dough:
* 300g of rye flour
* 300g of white or brown bread "00" flour
* 1tsp of salt
* 30g of butter
* 20g yeast
* 300ml of warm water
1. To make the starter, mix the rye flour with the warm milk and cover and leave in a warm-ish place for 2 days.
2. When ready to make the bread, put all your dry ingredients and butter into the bowl along with the starter.
3. Slowly add the warm water, and you might not need all of it so just enough to make a dough which comes away from the bowl cleanly. This dough is fantastic and is quite elasticky very soon after combining.
4. Knead for around 8-10 minutes and then leave to prove for around a hour. Punch back and knead for a few more minutes. Shape into a round 'boule' shape on the tray you will cook it on and cover once again and wait for it to rise to double size. Once doubled, cut some slashes into the top and also dust with lots of flour.
5. In a preheated Gas Mark 6 oven, pop the bread in for half an hour, turning half way through cooking. When you put the bread in the oven, also place a bowl of water on the bottom shelf.
6. After half hour, turn it upside down and give it another 10 minutes upside down to make sure its cooked all the way through.
Here is how mine turned out:
It really was lovely, however it will be an "occasion" bread as my other bread recipe I've cracked is a bit easier ( no starter required) and also produces really good results.
However, this really is a great rye recipe and you'll love it if you're a fan of rye breads.