Bread and Better

Bread and Better

Wednesday, 4 January 2017

Everyday Loaf

This is the standard loaf I have been making for the past few weeks to feed the large amounts of family and friends that have descended on my house during the festive period. The addition of a little rye flour gives this bake an extra depth of flavour. Wholesome but not stodgy, this bread is great for making hot buttered toast, sandwiches, or dunking into soup.

Makes one medium loaf.

For the loaf:
150g rye flour
350g strong white flour
400ml water
1 teaspoon salt
2 tablespoons rapeseed oil, plus a little more for greasing
7g dried yeast

Place the flours into a large bowl and rub in the yeast with your fingertips.
Add the salt, oil and water and combine until the mixture forms a dough (adding more water if it feels a little dry).
Place the dough onto a lightly oiled surface and knead for around 5 minutes, or until it becomes smooth and more elastic.
Return the dough to the bowl, cover with a tea-towel and leave to rise for about an hour, or until it has doubled in size.
When the dough has risen, shape it into a ball and place on to a lined baking tray.
Cover the loaf with a tea-towel and leave it to rise for around 45 minutes, or until it has doubled in size.
Pre-heat the oven to 200 degrees c.
When the loaf has risen, make a cross shape in the crust using a sharp knife.
Bake the loaf for around 30 minutes or until it has turned a deep golden brown and the bottom sounds hollow when tapped.
Leave the loaf to cool completely on a wire rack before slicing and serving.

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