Rye Bread

This wholemeal rye bread is the best rye bread with yeast, I have ever made! So yummy!

This bread is super yummy smeared with margarine or butter & a slice of good ham or cheese! Also yummy smeared with home-made red currant vanilla jam!

Recipe: For 1 big bread = 1336 gr!

Ingredients:

360 gr wholemeal 100 % rye flour

190 gr strong 100 % whole-wheat flour (I use French T 150)

300 gr organic white flour (I use French T 65)

1 sachet of 9 gr dried yeast

450-600 ml nearly hot water (In total I used about 580 ml)

2 tablespoons sunflower oil

1 teaspoon = 5 gr ground fine table salt

Take your Kenwood machine & place dough hook in. Take fitted bowl beneath, out. Add 3 flours. Mix with a large spoon. Add dried yeast & mix it through. Now, scatter your salt all over the flour-yeast mix. Mix well through. Pour about 500 ml of nearly hot water to the mix & place the bowl back into your machine & begin to let the dough hook do his work! Mix on medium-speed until it all comes together. I needed to add more water to my dry mix. So, I added 80 ml extra. Mix again on medium-speed & let the dough hook do its magic!!! My dough came together well & I let the dough get mixed for a further 5 minutes or so. Now, the dough was elastic.

Flour your kitchen counter with a bit of 100% whole-wheat flour (T 150) & knead your dough with your hands for 2 minutes extra. Form a roundish shape. Oil a bigger bowl with sunflower oil. Place dough ball in the middle of it. Place a plastic bag over the bowl & close it firmly. Leave to double in size in a warm place. It took my dough 2 + 1/2 hours to double in size.

Open the plastic bag & take bowl out. Take risen dough with dough scraper easily out & knock it back on your kitchen counter. Form the shape that you want. I made mine a roundish shape. I took a round bread tin & oiled it all with some sunflower oil. Place the dough back into it. Take same plastic bag & put bread in bowl in it. Close bag firmly. Leave to rise for a second time until nearly doubled. This took my bread: 1 hour + 20 minutes.

Preheat oven for 10 minutes at 200°C (395 F). Place bottom oven rack in your oven. Score your bread top to your liking or not if you like. Place into the hot oven & bake for about 45 minutes in total but the first 15 minutes on 200°C & then reduce the temperature to 180°C (350 F) & bake for a further 30 minutes or until cooked through. When ready, your bread is brown in color & has risen beautifully! See 1st photo above! Turn oven off & carefully, with oven gloves, take baking tin out of the oven. Place a wire rack onto your kitchen counter. Turn baking tin over & carefully let the bread glide out of the tin. Tap the bottom of your bread, to hear if it all sounds hollow. If it does, it has fully been baked. My bread was ready. Place onto this wire rack to cool off completely before slicing the bread! A real beauty, if I say so myself! Ooh yay! When cooled, slice, eat & repeat!

You can read it here on my blog: http://sophiesfoodiefiles.wordpress.com/2017/07/18/my-favorite-rye-bread-of-the-moment/