Rocket-Science Flatmate Rye Bread

Several times now I am sure I have told you about my flatmate's excellent bread making skills. In fact - it is so good that the other night when he had made an extra loaf from a batch I managed to eat almost all of what was left of it (toasted and with peanut butter...can you blame me?!). So! The next day, I decided that I would make it up to him by practising my own baking skills.

I have tried a few different varieties of bread and rolls over the last few years, but this time, I decided to try and do it the good ol' way, where science and fresh yeast is required, and then - I got stuck in! I asked my flatmate for some advice with the ratio, and then just took it from there. For the yeast, I used 50g fresh, but it might need a little more to rise even more.

Rocket-Science Flatmate Rye Bread
(Makes one bread)

300g strong white bread flour
200g fine rye flour
1-2 tbsp black onion seeds (optional)
1 tbsp runny honey (can swap for 1 tbsp sugar, to feed the yeast)
270ml lukewarm water (37ºC aka when you tip a drop onto your hand, you shouldn't feel it)
50g fresh yeast
1 tbsp (extra-virgin) olive oil

- Start by mixing the flours and onion seeds (if using) until combined, make a well in the middle.

- In a pot, heat up your water and oil until it reaches 37ºC. Take the pot of the heat and crumble the yeast into it and stir until it is dissolved. Pour into the well in the flour and add the honey/sugar. Stir well to combine, knead lightly and let it sit in a warm place to rise for about 2 hours until it's almost doubled in size (rye doesn't rise as much as normal flour).

- Now, punch the air out of it, knead it for about five minutes, and place in the breadpan (if using) and leave it to rise for a further hour.

- Pre-heat your oven to 200ºC, place a shallow tray with a bit of water in to allow the bread to steam slightly, place the bread in the middle of the oven and bake for about 45 minutes, lower the temperature slightly (160-180ºC) and bake for a further 30 minutes to get that lovely crust fully developed.

Rustique!

Leave to cool slightly before serving...

Also, I wasn't sure whether or not to label this vegetarian/vegan, as it has yeast in it, perhaps some of my veggie friends can give me a little more insight here?
If you're only baking for yourself, why not slice it up and store in in the freezer for some other time? Just pop them in the toaster and they'll taste almost newly made again, mmmm ^ ^

What is your favourite bread recipe?

PS. I wrote a little mindful post about bread here some time ago.


Recipe by yours truly (with a little help from my friend)

- Jules