Easy Rye-Wheat Bread
Makes 2 small loaves
In medium bowl
Mix together-
350g rye flour
350g wholewheat flour
1/2 tsp salt
1/2 tsp kelp
350g rye flour
350g wholewheat flour
1/2 tsp salt
1/2 tsp kelp
In large bowl
Pour in-
400ml warm water
25g organic molasses - tastes better
1 Tbs active yeast
1 Tbs rice bran oil
Pour in-
400ml warm water
25g organic molasses - tastes better
1 Tbs active yeast
1 Tbs rice bran oil
Stir dry ingredients into wet to make a pliable dough.
Knead for about 5 minutes.
Place in oiled bowl and cover with tea towel.
Leave to rise until doubled, about 30 minutes.
Remove dough and punch down on bench.
Divide dough in half and shape into loaves.
Place on oiled oven tray, or oiled bread tins
Knead for about 5 minutes.
Place in oiled bowl and cover with tea towel.
Leave to rise until doubled, about 30 minutes.
Remove dough and punch down on bench.
Divide dough in half and shape into loaves.
Place on oiled oven tray, or oiled bread tins
Brush with oil - I use a silicon pastry brush.
Let rise.
After 20 minutes set oven to 180*C.
When oven gets to temperature place on centre shelf and bake 40 minutes, or until the bread makes a hollow sound when tapped underneath.
Brush with oil, cool on wire rack.
After 20 minutes set oven to 180*C.
When oven gets to temperature place on centre shelf and bake 40 minutes, or until the bread makes a hollow sound when tapped underneath.
Brush with oil, cool on wire rack.
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