Wholemeal Rye Bread

So last week we had homemade jam, which was totally delicious but even I can’t eat jam straight from the jar.  What we need is some kind of vehicle to get the jam into our tummys…oh, bread! Duh.

wholemeal rye bread

So I made some tasty homemade bread to go with the homemade jam, and it’s healthy bread too so you can eat lots of it.  I bought rye flour about two months ago and have never quite gotten around to making bread with it.  I had looked at a few recipes but the thought of a pure rye loaf seemed a bit intense.  Then I stumbled across a Nigel Slater recipe which sounded like a good balance of white and wholemeal bread flours.

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This loaf is quite dense in texture but it has a lovely deep, nutty flavour that works especially well with the slightly tart gooseberry jam.  I preferred this loaf toasted, especially after the first day or two , with the melting butter mixing with the jam.

It also tastes amazing with the chocolate peanut butter spread that I found in a deli in Perth (it can also be found in Wholefoods Glasgow). That’s right, chocolate and peanut butter together in a spread! It saves me mixing the Nutella and PB myself…

Wholemeal Rye Bread
Adapted from Nigel Slater

makes 1 small loaf

200g rye flour

200g strong wholemeal flour

50g strong white flour

7g fast action yeasst

1/2 tsp salt

300ml warm water

1 1/2 tablespoons honey

 

In a large bowl mix together the three flours.

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Add in the yeast and salt at opposite sides of the bowl.

In a jug, mix together the honey and the warm water.

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Pour the water and honey mixture in to the dry ingredients and start to bring together the dough with your hands.  The dough is quite sticky so if you have a mixer that can do this for you, I would recommend using that.

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Once the mixture had begun to form a dough, tip the ingredients out on to a floured board and knead for about 10 minutes…

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…or until the surface is slightly springy.

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Leave the dough to rise in an oiled bowl, covered with clingfilm for about an hour, until it has doubled in size.

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Scrape out on to a floured board and knead for a couple of minutes.

Form the dough into a rounded oblong shape that will fit your tin.  Place the dough in to the oiled and floured tin and leave to rise, covered, for a further 30 minutes.

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Preheat the oven to 220 and bake the bread for 30 minutes, until the top is crisp.

Leave the bread in the tin for about ten minutes before removing and allowing to cool on a rack.

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