Bread and Better

Bread and Better

Wednesday, 1 March 2017

Rye and Treacle Loaf





Makes one medium loaf.

For the loaf:
250g strong white flour
250g wholemeal rye flour
7g dried yeast
1 teaspoon salt
2 tablespoons treacle
2 tablespoons rapeseed oil, plus a little more for greasing
350ml water



Place the flours into a large bowl and mix until they are well combined.
Rub the yeast into the flours with your fingertips.
Add the salt, treacle, oil and water and combine until the mixture forms a dough (adding more water if it feels a little dry).
Tip the dough onto a lightly floured surface and knead it for a couple of minutes, until it feels slightly smoother and softer.
Return the dough to the bowl, cover with a tea towel, and leave to rise for about an hour and half, or until it has doubled in size.
When the dough has risen, shape it into a large ball and place it onto a lined baking tray.
Cover the ball with a tea towel and leave to rise again, for about an hour, or until it has doubled in size.
Pre-heat the oven to 200 degrees c.
When the loaf has risen, make a couple of slashes in the crust with a sharp knife (you can do whatever pattern you like).
Bake the bread for around 40 minutes, or until the crust has turned a really dark brown and the base makes a hollow sound when tapped.
Leave the loaf to cool completely on a wire rack before tucking in.
This loaf will keep for up to a week, wrapped up well and stored in a cool dark place (not the fridge).


Little tip: Different flours will absorb different amounts of liquid, so I would add ¾ of the suggested liquid to the mixture at first and then if the dough feels a little dry, you can always add some more.

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