Bread and Better

Bread and Better

Tuesday, 2 February 2016

Overnight Malt, Seed and Rye Loaf

I have used a seed mix, in addition to a malted seed flour, to give this loaf an extra nutty crunch. I proved this bake in the fridge overnight, the cold atmosphere produces a slower rise, which means the dough has a more intense flavour. This loaf makes amazing toast, spread generously with a lick of butter.

For the loaf:
250g malted seed flour (plus a little more for sprinkling)
150g rye flour
7g dried yeast
10g salt
2 tablespoons rapeseed oil
200g water
100g mixed seeds

Place the flours into a large bowl and rub in the yeast.
Add the salt, seeds, oil and water and mix until it forms a dough (adding more water if it feels a little dry).
Place onto a lightly oiled surface and knead for around 5 minutes.
Place back in the bowl, cover with some cling film, and leave in the fridge overnight (or for at least 8 hours).
Take the dough out of the fridge the next morning and leave it to come to room temperature (this could take at least an hour).
Pre-heat the oven to 200 degrees C.
One the dough is ready, shape into a loaf and place onto a lined baking tray.
Cover with a tea towel and leave to rise for about half an hour, or until the loaf has risen by half.
When the loaf has risen, slash the top with a sharp knife and sprinkle on some of the seeded flour.
Bake for around 30 minutes, or until the base of the loaf sounds hollow when tapped.
Cool on a wire rack before tucking in.

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