* Exported from MasterCook *
Bread, 100% Rye Boule
Recipe By :Felicity Cloake
Serving Size : 15 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 grams rye flour -- plus extra to dust (5 cups)
10 grams salt -- (1 1/2 tsp)
50 grams rye flakes -- (optional)
50 grams sunflower seeds -- or pumpkin or other (optional)
10 grams yeast -- fast-acting (1 1/2 packets)
1 Tablespoon molasses -- or treacle
400 milliliters boiling water -- (1 2/3 cups)
Put the flour and salt in a large bowl and pour over 400mL boiling
water. Mix together into a paste and leave to cool a little.
Add the yeast and just enough water to bring it all together into a
dough that's soft, but not too sticky - about 50 - 75 mL (1/4 to 1/3
cup) should do it.
Lightly grease a work surface and work the dough for about five
minutes until it feels smooth and everything is well mixed together.
Lightly flour a bowl or proofing basket. Form the dough into a ball
shape by turning it on the work surface while tucking the bottom edge
underneath, then put it into the bowl and cover with a damp cloth.
Leave somewhere relatively warm, but draft-free, preferably
overnight, until roughly 1.5 times the size (it probably won't double).
Heat the oven to 425F/220C and put a roasting tray in the bottom.
Boil a kettle. Line a baking tray with parchment paper and turn the
dough out on to it so the floured base is on top. Slash with a knife.
Put in the oven, then - working very quickly - half-fill the roasting
tin with boiling water. Bake for about 35 minutes until the loaf it
well browned on top and the base sounds fairly hollow. Allow to cool
on a rack before slicing.
S(Internet address):
"https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jan/28/how-to-make-the-perfect-rye-bread";
Yield:
"1 round loaf"
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Per Serving (excluding unknown items): 154 Calories; 2g Fat (13.3%
calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 261mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 0325