Light Rye Bread

I am not a massive fan of rye in all honesty, it is just a bit of a strong taste, however, I have a random bag of rye flour in my cupboard for some reason, so waste not want not, I found a loaf to make that I hoped wouldn’t be too strong! This loaf was made as many other are, in a simple way, dry ingredients, wet ingredients, mix, knead, prove, knock back, prove, bake, most simple loaves are made like this, it’s just a case of quantities really!

Ingredients

300ml Water

2tsp Lemon juice

1 1/2tbsp Sunflower oil

125g Rye flour

375g White bread flour

1 1/2tsp Salt

1tbsp Light muscovado sugar

1tsp Easy blend yeast

Method

1. Put the flours into a bowl add the sugar at one side, the salt at another and the yeast at another.

3. Add the water, lemon juice and oil and mix with your hand, to combine. Use the dough to collect all of the dry flour around the bowl.

4. Knead the dough for at least 10 minutes until it is stretchy.

5. Put the dough back into the bowl, cover with a damp tea towel and leave to rise for an hour or so, until it is doubled in size.

6. Knock back the dough, shape into whatever shape you want, I used my Lékué Silicone Bread Maker, and then leave to rise again for around an hour.

7. Heat the oven to 180c and bake the bread until it sounds hollow when tapped underneath.

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My loaf didn’t rise wonderfully, the kitchen was a tad cold and I was a tad impatient, it happens to us all! However, it is still yummy, the boy and I had it toasted with homemade greengage jam and grandma-made marmalade for our lunch and it was tasty, the rye flavour added to the loaf rather than overpowering.

 

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