Rosie’s Rye Bread (6 rolls or 1 loaf)

Rosie’s Rye Bread (6 rolls or 1 loaf)

Scandinavian chic seems to have taken over Britain, with an influx in festive knitwear, Swedish detectives and delicious baked treats. So why not take a cultural culinary journey, and indulge in delicious loaf (knitwear optional).

Ingredients

·         240g Wholemeal Flour

·         120g Rye Flour

·         120g White Flour

·         600ml Warm Water

·         2 packets (14g) Dried Yeast

·         2 Teaspoons Brown Sugar

·         Salt (to taste)

Method

1.       Start by preparing your yeast. Pour 300ml of the warm water into a jug and mix in the yeast and sugar, leave to one side for 5 minutes.

2.       Meanwhile weight out the flours and place in a large mixing bowl along with a good pinch of salt (feel free to add a little more or less).

3.       When your yeast has begun to bubble and dissolve pour it into the flour and mix in with your hand. Then gradually add in the rest of the water until you have a soft dough. You may not need all the water, or you may require more, this will all depend on the batch of flour.

4.       Now it’s time for the fun part, kneading! Tip out your dough into a clean surface, hold onto one end of the dough and use your other hand to stretch it out before bringing the dough back into a ball. Repeat this process for a further 5 minutes, until you have a smooth elastic consistency.

5.       When you have reached this stage you must play the waiting game, put the dough back into the mixing bowl and cover with plastic wrap or a bag. Leave the bread in a warm place, such as an airing cupboard or in a summer sunbeam, until it has doubled in size. This normally takes about 1 hour, but if you get caught up in other exciting activities the bread will be happy to sit for up to 4 hours.

6.       Now that your bread has doubled in size you must knock it back, which basically means removing the air from the dough. Simply turn your bread out of the bowl and give it a good pummelling.

7.       The bread can then to shaped into your chosen shape, this recipe will make 6 rolls or 1 large bloomer. When you have finished shaping the dough place the rolls, or loaf, on a greased baking sheet and leave for 30 minutes to have it’s second prove.

8.       Preheat the oven to 200 C and put in your proved bread. The rolls will need approx 10 minutes and the loaf 30 minutes. You will know that the bread is ready when it has tuned golden and sounds hollow when tapped, you will also be made aware of the breads readiness when the house is filled with the glorious aroma of malted rye.

Finally the wait is over and your bread is ready to eat so sit back,